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Chicken and Rice Soup with Lemon

Are you guys sick of me posting about my achey teeth? I’m finally getting to a point where I can eat some real food again (yay!) Who knew soft foods would get so boring…ahem…everyone. This soup was one of the last things I made before being able to chew more food again.

 

 

As I’ve mentioned before, I can eat the same chicken soup all of the time, but Bill gets sick of it easily, so I try to change things up a bit to keep him happy through this whole braces process. Bill and I both love rice in soup, so I decided to try out a recipe for Greek Chicken and Lemon soup with rice, known as Avgolemono. This soup isn’t quite Avgolemono, because I didn’t add egg yolks to it (I’m sensitive to eggs), and I used our Super Gyro spice blend instead of fresh dill.

 

The lemon added a bright flavor to the soup, but it wasn’t over powering. We really enjoyed this recipe, and it was a nice change to our classic chicken soup meal that we often make. This recipe would be lovely with fresh dill, but I had to try it out with our Greek (gyro) spice blend! (below)

 

 

Enjoy!
-Hayley

 

Chicken and Rice Soup with Lemon

This warm and inviting chicken soup, packs a flavorful punch with the addition of fresh lemon juice, and our Super Gyro seasoning.

Serves: 10

Serves: 10decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. If you are making broth from scratch, our favorite way is to place two frozen chicken carcasses into the instant pot with two carrots, two stalks of celery, half an onion, pink salt, several peppercorns, and a bay leaf. Cover with water, and cook at high pressure on the manual setting for 75 minutes, then strain, and use.
  2. In a large soup pot, add the diced carrot, celery, yellow onion, and green onion.
  3. Add the lemon juice, Super Gyro, chicken thighs, and sea salt to the pot.
  4. Add your prepared or purchased chicken stock to the pot, and turn the heat on to medium-high heat, and stir.
  5. Allow the soup to come to a bubble, and then turn the heat down to low.
  6. Allow to cook until the vegetables are soft, and the chicken can be shredded, about 30 minutes.
  7. While the soup is cooking, prepare the rice according to the instructions on the package.
  8. Once the soup has cooked for 30 minutes, remove the chicken, and shred with two forks, then add the shredded chicken back to the soup.
  9. Add the cooked rice to the soup, and simmer until serving.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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