Lemony Mushroom-Chicken Soup with Rice recipe

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Ingredients

nonstick cooking spray
½ large onion, chopped
1 pinch kosher salt
5 ounces cremini mushrooms, sliced
2 medium lemons, zested and juiced, divided
2 cloves garlic, minced
4 cups chicken broth
1 cup cooked white rice
7 ounces shredded cooked skinless chicken breast
2 tablespoons minced fresh parsley

Nutrition Info

210.9 calories
carbohydrate: 21.2 g
cholesterol: 44.8 mg
fat: 7.2 g
fiber: 3.7 g
protein: 17 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1314.5 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray a 2-quart pot with cooking spray. Add onion and salt. Saute over medium heat until onion has turned translucent, about 5 minutes. Add mushrooms, lemon zest, and garlic and cook until mushrooms have softened, about 5 minutes. Add chicken broth and bring to a boil.

  2. Stir in cooked rice, shredded chicken, and lemon juice. Cover and let simmer for 5 minutes. Serve garnished with fresh parsley.

Recipe Yield

4 servings

Recipe Note

A light but hearty chicken soup with rice that is quick to prepare and tastes like it was cooked all day.

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