Zesty Chicken Soup with Tomatoes and Rice
Warm your soul with this vibrant and hearty Zesty Chicken Soup with Tomatoes and Rice, a one-pot wonder brimming with bold flavors and wholesome ingredients. Tender shredded chicken, aromatic garlic, and a medley of carrots, celery, and onion create a comforting base, while zesty lemon juice, fragrant oregano, and a touch of smoked paprika bring a bright and tangy twist to every spoonful. Simmered with juicy diced tomatoes, fluffy white rice, and a splash of chicken broth, this nutritious soup is the perfect balance of savory and refreshing. Ready in just 50 minutes, it’s a quick, easy crowd-pleaser ideal for busy weeknights or a cozy weekend meal. Serve it with a sprinkle of fresh parsley and a wedge of lemon for a burst of flavor that will keep your taste buds coming back for more!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 pieces celery stalks, diced
- 14 ounces canned diced tomatoes (with juice)
- 6 cups low-sodium chicken broth
- 0.5 cup uncooked white rice
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 cup fresh parsley, chopped
Instructions
Heat the olive oil in a large stockpot or Dutch oven over medium heat.
Season the chicken breasts with salt and black pepper on both sides. Add them to the pot and sear for 4-5 minutes per side, until browned. Remove the chicken from the pot and set aside.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the canned diced tomatoes (with their juice) and bring the mixture to a simmer.
Add the chicken broth and bring the pot to a gentle boil. Return the chicken breasts to the pot and lower the heat to a simmer. Cover and cook for 15 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the uncooked rice, lemon zest, lemon juice, dried oregano, and smoked paprika. Allow the soup to simmer for an additional 15 minutes, or until the rice is tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Stir in the freshly chopped parsley just before serving.
Ladle the soup into bowls and serve hot. Optionally, garnish with more parsley or a wedge of lemon for an extra zing!
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 27.7 g | ||
| Protein | 135.8 g | 272% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3107 mg | 66% | |
*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.
