This chicken lemon rice soup brings a fresh Mediterranean twist to classic chicken soup. The combination of creamy broth, short-grain rice, tender chicken, and bright lemon creates a delicious harmony of flavors.
0 Chop the carrots, celery, and onion. Add them to a large pot with the rice and water or broth. If using water, add the bouillon cube. Cook on medium heat, stirring occasionally, until the rice and vegetables start to soften.
4 In a small pot, boil the chicken breast in water for about 20 minutes, until fully cooked. Rinse with cold water, then shred into thin strings using your hands. Set aside.
3 In a small saucepan, melt the butter. Add the flour and whisk until smooth and lightly golden.
2 Add about 2 cups of hot soup broth to the butter mixture and whisk until smooth. Pour this back into the soup and stir. Let simmer for about 10 minutes to thicken.
1 Add the shredded chicken, half-and-half, lemon juice, salt, and pepper. Simmer gently for 2–3 minutes, then serve.
