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  • Sara Carr Fitness

Lemony Chicken and Rice Soup

Servings: 6

Total Time: 40 min (10 min active)


1 Tbsp olive oil

2 garlic cloves, finely chopped

5 celery stalks, diced

1 1/2 lbs boneless skinless chicken thighs

1 cup jasmine rice

8 cups low sodium chicken broth

salt and pepper to taste

Juice from 1 lemon


  1. Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 3 minutes

  2. Add chicken stock, chicken, rice, and celery and bring to a boil over high heat. Reduce heat and simmer for 20-30 minutes, until most of the liquid is absorbed.

  3. Remove the chicken thighs and cut into small pieces. Add back to the pot.

  4. Taste and add salt and pepper as desired. Remove from heat and add lemon juice. Stir to combine.


Protein- 23g

Fat- 7g

Carbs- 24g

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