Light and lemony with herbs and parsley afloat.
Chicken & Rice Soup with Celery, Parsley, and Lemon
Description
Simple and light, this herby lemon-scented chicken soup goes straight into your bones to soothe you through and through. Add more shirataki rice or noodles to make it hearty, or leave it out altogether for a more broth-like variety.
Ingredients
Instructions
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In a large pot, combine the broth, chicken, celery and Shirataki rice. Season lightly with salt to taste. Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through, 20 to 30 minutes.
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Meanwhile, finely chop the parsley leaves, lemon zest and up to ½ cup celery leaves. Transfer all together to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
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Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the ghee (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is to your taste. (You may not use the full amount of juice.)
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Divide the soup among bowls and top with the parsley-lemon mixture.
Servings 4
- Amount Per Serving
- Calories 192kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 68mg23%
- Sodium 1664mg70%
- Potassium 701mg21%
- Total Carbohydrate 7g3%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 30g60%
- Vitamin A 11.97 IU
- Vitamin C 22 mg
- Calcium 6 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.