Lemon, Chicken and Rice Soup

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Servings: 4 Prep: 25 min Cook: 20 min Dairy Free Gluten Free Low Carb Entree Soup Freezable Homestyle Kids Simple Soup: Hot Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

1 onion 3 carrots 1 lemon 1 pound chicken breast 2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 1 teaspoon dried rosemary 1 teaspoon sea salt ½ teaspoon ground black pepper ½ cup rice 6 cups chicken broth

Instructions

1. Peel and dice onion. Peel and slice carrots into coins. Zest and juice 1/2 of the lemons and slice remaining 1/2 of the lemons into wedges. Cube chicken

2. Heat olive oil in a deep pot and add onions. Let cook for 5 minutes, until softened and translucent.

3. Add garlic, carrots, chicken, lemon zest, and juice. Stir and allow to cook for 5-8 minutes until chicken is mostly cooked.

4. Add in rosemary, salt, and pepper. Stir and add rice and broth.

5. Bring to a boil. Cover and turn down to a simmer. Simmer for 20 minutes.

6. Make sure chicken is cooked until an internal temperature of 165F is reached before serving.

7. Serve with lemon wedges on the side for squeezing over. Enjoy.