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Simple Lemon Chicken and Rice Soup

Makes 2 servings



1/2 onion

1 1/2 carrots

1/2 pound chicken breast, boneless skinless

1/2 lemon

1 tablespoon extra virgin olive oil

1 1/2 teaspoons minced garlic

1/2 teaspoon dried rosemary

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 cup rice, any kind

3 cups chicken broth


Dice onion. Slice carrots into coins and cube chicken. Zest and juice 1/2 of the lemon then slice the remaining 1/2 into wedges. Heat olive oil in a deep pot and add onions. Let cook for 5 minutes, until softened and translucent. Add garlic, carrots, chicken, lemon zest and juice. Stir and allow to cook for 5-8 minutes until chicken is mostly cooked. Add in rosemary, salt and pepper. Stir and add rice and broth. Bring to a boil. Cover and turn down to a simmer. Simmer for 20 minutes. Serve with lemon wedges on the side for squeezing over. Enjoy.

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