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Bright Chicken and Rice Soup

This comforting chicken and rice soup combines savory broth, shredded cooked chicken, and tender rice, enhanced with a splash of citrus and a dash of toasted sesame oil. The result is a warm, inviting bowl with a bright, nuanced flavor and a hearty yet light texture. Topped with fresh scallions, it balances familiarity with a lively twist.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cups chicken broth low sodium recommended
  • 2 cups cooked chicken shredded
  • 1 cup rice short or medium grain
  • 1 each lemon zested and juiced
  • 1 teaspoon sesame oil toasted
  • 2 scallions scallions chopped, for garnish
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Start by chopping the onion, carrots, and celery into small, uniform pieces to ensure even cooking. Mince the garlic and set all aside.
  2. Heat your large heavy-bottomed pot over medium heat and add a splash of oil. Sauté the diced onion and minced garlic until fragrant and translucent, about 5 minutes, with a gentle sizzle and a smell of sweet onions and garlic.
  3. Add the chopped carrots and celery to the pot. Cook, stirring occasionally, until they start to soften and release their aroma, about 4 minutes.
  4. Pour in the chicken broth and bring the mixture to a gentle simmer. The broth should bubble softly, filling the kitchen with a savory aroma. Let it simmer for about 10 minutes to develop flavor.
  5. Stir in the shredded cooked chicken and rice. Reduce the heat slightly and let everything simmer together, stirring occasionally, until the rice is tender and the soup is heated through, approximately 15 minutes. Keep the broth at a gentle simmer to prevent sticking.
  6. While the soup cooks, zest the lemon and juice it. Taste the broth and add a squeeze of lemon juice, adjusting to your brightness preference. Season with salt and pepper as needed.
  7. Remove the soup from heat and drizzle the toasted sesame oil over the top, giving it a gentle swirl. The aroma of toasted sesame should mingle with the citrusy brightness.
  8. Ladle the hot soup into bowls and garnish with chopped scallions for a fresh, mild pungency. Serve immediately and enjoy the vibrant flavors and comforting textures.

Notes

For extra flavor, consider adding a pinch of red pepper flakes or a handful of spinach during the last few minutes of simmering for added nutrition and color.