Chicken, lemon, and rice. This is a great combination that offers a nice, hearty taste.
It’s the perfect kind of soup for those nights or days you want something warm that’ll heat you to the bone, and it’s something that does work wonders if you’re a fan of something like this.
With this amazing mixture, you’ll be able to bring this hearty dish directly to your home, and if you like the taste of it, you’ll be sure to love this one, and the results that it offers. It’s a simple soup, but with the bursting of flavor, it truly does bring the best to the table.
The chicken is marinated with a nice lemon taste, and it really brings out the flavor of this, combining it to bring something amazing directly to you.
For the Lemon Chicken
1 and 1/4 pounds skinless, boneless chicken breast
2 and 1/2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper
For the Rice
1 cup long grain white rice
1/2 teaspoon salt
Water (check your package instructions to see how much water is called for)
For the Lemony Chicken and Rice Soup
2 tablespoons olive oil
3 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken stock (or chicken bone broth)
1 cup water
2 bay leaves
1/3 cup fresh lemon juice
1/4 cup to 1/2 cup fresh dill, chopped
1/3 cup finely grated Parmesan cheese
First, for the chicken that’s lemony, you want to preheat your oven directly to 375, and from there, get a tiny bowl and combine the lemon juice, the olive oil, the salt and pepper, and the garlic powder, whisking this all the way so that it’s fully combined.
Add the chicken once you’ve combined that to the baking dish, and then drizzle that marinade to this, and then toss this so that it’s fully combined, and every single side of this is coated in the lemon chicken.
Add this to the oven, baking this for about 28 minutes or until you notice that the chicken is slightly cooked. You want to flip this about halfway through.
Once this is done, you want to either use your hands or your fork, shredding all of this to tiny chunks, and then, put it to the side until it’s time to use it.
Your next step is the soup. Heat up the oil in a soup pot on a medium heat level.
Put in the celery, the carrots, and then the onion, and then stir this every so often, usually about 5-6 minutes, or until it’s a bit cooked.
Put the garlic in there, cooking for a minute until it start to smell.
Put the pepper and the salt in there, combining it through stirring it.
Add in the water, and the chicken stock, and then put the bay leaves in there
Bring the heat to a medium-high level, let this boil, and then, let it simmer for about 30 minutes to cook.
Add in the chicken, and then the rice, letting it cook for at least another 5 minutes. Then, add in the juice, the dill, and finally the cheese.
Taste it and adjust seasonings as needed.
Take this off the heat, and then, serve this immediately!
You can keep this in the fridge for about five days. You can reduce the thickness of this with either a little bit of chicken broth, or some water to help make it more soup like if that’s what you’re going for. If you like to have it like a stew, keep it thick