Chicken Lemon Rice Soup

Another recipe from my momma.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Saute onion, celery, and carrots in olive oil on medium heat in a Dutch oven. Once softened and lightly browned, stir in garlic and continue to saute until fragrant. Add rice and toast for a couple of minutes. Stir in chicken stock and bouillon and bring to a boil on high heat. Reduce heat to low and simmer until rice is tender (about 15 minutes). Stir in lemon juice, chicken, and frozen vegetables. Bring back to a simmer for 5 minutes, or until vegetables are softened. Season with salt and pepper to taste.