Lime Chicken Rice Soup
Warm up your day with a vibrant bowl of Lime Chicken Rice Soup, a hearty and flavorful dish that combines tender shredded chicken, aromatic veggies, and perfectly cooked white rice in a zesty lime-infused broth. This easy-to-make recipe is a delightful fusion of comforting chicken soup and the fresh, tangy flavors of lime and cilantro, creating a dish that's both satisfying and refreshing. Enhanced with a touch of ground cumin and garnished with green onions, this soup offers a bright, citrusy twist on a classic. Ready in just 45 minutes and perfect for six servings, Lime Chicken Rice Soup is ideal for busy weeknights or as a crowd-pleasing meal. Serve with lime wedges for an extra burst of citrus goodness, and let this soul-soothing soup take center stage at your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 0.75 cup white rice (uncooked)
- 3 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 0.25 cup cilantro (chopped)
- 1 medium carrot (diced)
- 2 stalks celery (diced)
- 1 teaspoon ground cumin
- 1 whole bay leaf
- 2 stalks green onion (sliced, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then add them to the pot. Cook for 4-5 minutes per side until lightly browned but not fully cooked. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, garlic, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the ground cumin and cook for 1 minute until fragrant.
Pour in the chicken broth and bring it to a gentle simmer. Add the bay leaf for added flavor.
Return the chicken breasts to the pot and let them cook in the broth for 8-10 minutes or until fully cooked. Remove the chicken again, shred it with two forks, and set it aside.
Add the uncooked rice to the pot and simmer for 10-12 minutes or until the rice is tender. Stir occasionally to prevent sticking.
Return the shredded chicken to the pot and stir in the lime juice, lime zest, chopped cilantro, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Let simmer for 2-3 minutes to combine the flavors.
Remove and discard the bay leaf. Taste and adjust seasoning if needed.
Ladle the soup into bowls and garnish with sliced green onion and additional cilantro if desired.
Serve with lime wedges on the side for an extra burst of lime flavor.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6175 mg | 268% | |
| Total Carbohydrate | 191.3 g | 70% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 22.7 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 468 mg | 36% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3828 mg | 81% | |
*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.
