Lemon Chicken Rice Soup Recipe

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Category		Salads - Soups - Sidedishes
Sub Category		None

Ingredients

	1 cup uncooked rice
	1 - 16 oz container chicken stock
	3-4 medium/large chicken breasts
	1/2 cup chopped carrots
	1/2 cup chopped celery
	1 medium onion, diced
	1 stick margarine
	Fresh lemon
	salt and pepper

	parsley
	water


Instructions


In a large pot, boil the chicken in the chicken stock over medium heat until white and almost cooked through. Remove chicken from the pot and let cool on a cutting board. Meanwhile, add the rice, carrots and celery to the chicken stock and continue to boil.


When chicken is cool enough to handle, cut up into bite sized pieces and return to the pan. At this time add the onion to the pot. Cut your fresh lemon into wedges and squeeze the juice of a few of the wedges into the pan and then put the rinds in as well to cook with the soup. Add water as needed to keep soup very moist as the rice soaks up the liquid. Add parsley; season to taste.


You could use anywhere from 3-8 cups of water depending on the consistency you wish to achieve. Salt and pepper to taste. Simmer soup until ready to serve.




Serving Suggestions

Serve soup with fresh lemon wedges. Fresh lemon juice is delicious in this dish.

Originally Submitted 9/18/2013

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