Lemon Chicken & Rice Soup
This Lemon Chicken & Rice Soup is pure comfort in a bowl! Tender shredded chicken, hearty rice, and fresh spinach simmer in a rich bone broth, infused with garlic, ginger, and a bright splash of lemon. Warm, nourishing, and packed with flavor—every spoonful is pure coziness!
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Servings: 6
Ingredients
- 1 lb ButcherBox Chicken Breast
- 2 bottles ButcherBox Chicken Bone Broth
- 1/2 tbsp ButcherBox Anything Seasoning
- 4 stalks celery diced
- 2 large carrots diced
- 2 2 cloves garlic minced (or 2 frozen garlic cubes)
- 1 inch ginger peeled & minced (or 2 frozen ginger cubes)
- 1 cup uncooked rice
- 2 cups spinach
- 2 lemons juiced + more for topping
- 1 tbsp olive oil
- 1 tbsp butter
- Salt & pepper to taste
- Fresh thyme for topping (Optional)
Instructions
Preparation
- Dice celery and carrots. Mince garlic and ginger.
- Juice the lemons and set aside.
- Season chicken breasts with ButcherBox Anything Seasoning.
How to Cook
- Heat olive oil and butter in a large soup pot over medium heat. Add chicken and cook for 3-5 minutes per side until golden brown.
- Add diced celery, carrots, ButcherBox Bone Broth, 6 cups of water, garlic, and ginger. Bring to a boil and cook for 5 minutes or until chicken is fully cooked.
- Remove chicken from the pot and add the rice. Boil for about 8 minutes or until the rice is soft.
- Using two forks, shred the chicken, then return it to the pot.
- Remove from heat, stir in spinach and lemon juice, and season with salt and pepper.
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