Heart-Healthy Lemon Chicken Soup
Warm, comforting, and packed with nutrients, Heart-Healthy Lemon Chicken Soup is the ultimate feel-good dish that nourishes both body and soul. Featuring tender shredded chicken breast, hearty brown rice, and a medley of fresh vegetables like carrots, celery, and spinach, this low-sodium soup is brightened with a burst of lemon juice and zest, elevating its flavors to refreshing new heights. Infused with aromatic garlic, thyme, and dill, this recipe is as flavorful as it is wholesome, making it perfect for anyone looking to enjoy a nutritious meal without compromising on taste. Ready in just under an hour, this delightful soup offers a healthy way to unwind while supporting heart health and promoting wellness.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 6 cups Low-sodium chicken broth
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 medium Carrots, sliced
- 2 stalks Celery, sliced
- 3 cloves Garlic, minced
- 0.5 cup Brown rice
- 2 Lemons, juice and zest
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh dill, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Spinach, fresh
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrots, celery, and garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
Add the chicken breast to the pot and pour in the low-sodium chicken broth.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot. Once cool enough to handle, shred the chicken using two forks and set aside.
Add the brown rice to the simmering broth and cook for about 18-20 minutes, or until the rice is tender.
Return the shredded chicken to the pot. Stir in the lemon juice, lemon zest, fresh thyme, salt, and black pepper.
Simmer for an additional 5 minutes to heat everything through and meld the flavors.
Stir in the fresh dill and spinach, allowing the spinach to wilt.
Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.
Serve hot, garnishing with additional fresh dill if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 27.7 g | ||
| Protein | 174.1 g | 348% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 545 mg | 42% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4453 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
