Chicken Lemon Rice Soup

Like Chicken Noodle Soup, this Chicken Lemon Rice Soup is a comfortable and consoling formula loaded with generous vegetables, chicken and a hand crafted lemony stock! 

It's formally Chicken Noodle Soup climate here in Michigan and in case you're similar to me, you dial up the soup plans this season. Be that as it may, on the off chance that you are searching for another chicken soup formula for the family, this Chicken Lemon Rice Soup is such an incredible method to jazz it up. It's a fundamentally the same as thought, yet I use rice rather than noodles and polish it off with some naturally crushed lemon juice for a light and energetic flavor! 

Since you realize how to make the juices, the genuine chicken lemon rice soup is simple peasy. Start by cooking the hacked onions, carrots and celery alongside garlic and any herbs you'd like (I love utilizing thyme or oregano). Along these lines, making the stock wasn't too lovely since we utilized vegetable pieces. Be that as it may, presently we can hack the vegetables finely (and pleasantly!) on the grounds that we'll really be eating these.

Ingredients

• 1 pound chicken thighs
• 1 onion diced
• 3 carrots diced
• 3 stalks celery diced
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves minced
• ½ teaspoon thyme
• ½ cup short grain or Arborio rice
• Juice of 2 lemons
• Parsley for serving

Instructions

1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.

Adapted from HERE