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Lemon Chicken Soup With Rice

Web20.Chickens's picture
Ingredients
  Chicken broth 2 Cup (32 tbs)
  Water 4 Cup (64 tbs)
  Long-grain rice 3⁄4 Cup (12 tbs)
  Salt To Taste
  Boneless, skinless, chicken breasts/Boneless, skinless, chicken thighs 1 1⁄4 Pound, cut into 1 x 1/4-inch strips
  Scallions 12 , thinly sliced
  Red bell pepper 1 Large, stemmed and seeded, diced
  Finely chopped fresh cilantro leaves 1⁄4 Cup (4 tbs) (Packed)
  Lemons 2 , freshly squeezed
  Grated lemon zest 1⁄2 Teaspoon
  Frozen cut green beans 10 Ounce, thawed (1 Package)
  Freshly ground black pepper To Taste
Directions

MAKING
1) In a large saucepan, bring the broth, water, rice and 1 teaspoon salt to a boil over a high heat.
2) Cover and simmer over a medium heat for 10 minutes until the rice is almost tender.
3) Stir in the lemon zest, juice and chicken, allow to simmer, uncovered, over a medium heat for 3 to 5 minutes, until the chicken is just cooked through.
4) Stir in the green beans and simmer for another 2 minutes until just cooked through.
5) Season the soup with salt and pepper to taste and stir in the cilantro, bell pepper and scallions.

SERVING
6) Ladle the soup into bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday
Cook Time: 
25 Minutes
Servings: 
4

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