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Chicken Lemon Rice Soup

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Author Sammi Brondo

Ingredients

  • 2 tablespoons olive oil
  • 1/2 white onion finely diced
  • 2 large carrots diced
  • 3 sticks celery diced
  • 6 cups vegetable broth divided
  • 1/2 15- ounce can white beans
  • 3/4 cup dry wild rice
  • Rotisserie chicken breast about 3 cups roughly chopped
  • 2 lemons juiced
  • 1 tightly packed tablespoon fresh dill
  • Salt
  • Pepper

Instructions

  • In a large stock pot, add the olive oil over medium high heat. Add the onion, carrots, and celery and sauté until soft, about 5-8 minutes.
  • Add 1 cup of the broth to a blender with the beans. Blend until smooth. Add to the stockpot with the onion, carrots, and celery.
  • Add the remaining 5 cups of broth to the pot, along with the rice. Stir and cover. Bring to a boil and then let simmer, covered, for about 25-30 minutes, until the rice has cooked.
  • Remove the lid and add the chicken, lemon juice, fresh dill, salt, and pepper. Stir to combine. Cook for another 5 minutes over medium heat, until everything is well combined and warmed through.