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Top shot of Chicken Lemon Rice Soup in a dutch oven.
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Chicken Lemon Rice Soup

Course Dinner, Soup
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 434kcal
Author Christine McMichael

Equipment

Ingredients

  • 2 Tbsp avocado oil
  • 1/2 small yellow onion chopped
  • 4 large carrots sliced
  • 1 cup green split peas
  • 2 cups water
  • 3-4 cups chicken broth
  • 1 1/2 cups rice
  • 2 cups cooked chicken shredded
  • 1 medium lemon juiced
  • 1/4 cup fresh parsley chopped
  • salt/pepper to taste

Instructions

  • In a dutch oven or large stock pot, heat up the oil over medium heat.
  • Add in the chopped onion and sliced carrots and cook for about 5 minutes.
  • Add in the split peas, water, and broth and bring to a simmer.
  • Let simmer for 20 minutes.
  • Add in the rice and simmer for another 10-15 minutes (or until split peas are soft and rice is fluffy).
  • Add in the chicken, lemon juice, parsley, salt, and pepper.
  • Let simmer for another 5 minutes (or until everything is evenly hot).
  • Serve and enjoy!

Notes

  • Adjust the amount of broth to taste!

Nutrition

Calories: 434kcal | Carbohydrates: 64g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 511mg | Potassium: 777mg | Fiber: 11g | Sugar: 6g | Vitamin A: 8304IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 3mg