Name: Low Calorie Chicken Lemon Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup rice; 2 cups water; Olive oil spray; 2 boneless skinless chicken breasts; 1 yellow onion (chopped); 3 carrots (peeled and sliced); 3 celery stalks (sliced); 3 garlic cloves (minced); 1 teaspoon chopped oregano; 1 teaspoon chopped rosemary; 1 teaspoon chopped thyme; 1 bay leaf; 8 cups low sodium chicken stock; 1 zucchini (quartered and sliced); 2 lemons (juiced); Salt and pepper to taste

Jump to Recipe Print Recipe

Facebook Tweet Pin Yummly

This Low Calorie Chicken Lemon Rice Soup is just 173 calories, and is the best thing to beat a cold, or ward off sickness. Packed with cold and flu busting ingredients like lemons, chicken, chicken broth, and oregano (which is a natural antibiotic!) When I’m really sick, I like add an additional teaspoon of oregano to the top of my soup (and a healthy dose of cayenne pepper). It really helps quicken recovery time.

Ingredients You’ll Need:

1 cup rice
2 cups water
Olive oil spray
2 boneless skinless chicken breasts
1 yellow onion
3 carrots
3 celery stalks
1 zucchini
3 garlic cloves
1 teaspoon oregano (fresh is best)
1 teaspoon rosemary
1 teaspoon thyme
1 bay leaf
8 cups low sodium chicken stock
2 lemons
Salt and pepper to taste

Low Calorie Chicken Lemon Rice Soup

Healthy Chicken and Rice Soup Meal Prep and Storage

Meal Prep – Cook the soup but do not add in the rice. Add the rice to 8 different containers (if meal prepping individual meals) or in one large container. And the soup in 8 containers or one large one. I store them separately because the rice will absorb all of the liquid in storage. If you forget and add all the rice in, that is ok too. Add 1/4 cup of water to each serving before reheating.
Freezing Soup – Be sure any container with the soup is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot along with rice. Heat frozen for 30 minutes on low, or defrosted soup for 10 minutes over medium-low heat.

Low Calorie Chicken Lemon Rice Soup Recipe

More Low Calorie Chicken Soup Recipes:

Low Calorie Chicken Lemon Rice Soup

Lose Weight By Eating

This healing chicken rice soup with lemon is just 173 calories for 2 cups, and will help boost immunity and burn off any cold.

With the fresh lemon juice, chicken stock and breasts, and the cold busting oregano, you'll feel amazing after eating this hearty soup!

Special Tip: Use fresh herbs whenever possible, the flavor and health benefits are much better. You can purchase a "Poultry Blend" or "Roasting Blend" of herbs. They usually have all the herbs you'll need for this soup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings servings

Calories 173 kcal

Ingredients

1 cup rice
2 cups water
Olive oil spray
2 boneless skinless chicken breasts
1 yellow onion chopped
3 carrots peeled and sliced
3 celery stalks sliced
3 garlic cloves minced
1 teaspoon chopped oregano
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 bay leaf
8 cups low sodium chicken stock
1 zucchini quartered and sliced
2 lemons juiced
Salt and pepper to taste

Instructions

In a medium sauce pot combine the rice and water. Bring to a simmer on medium heat, then cover and lower the heat.
Cook until the water is absorbed. (About 10 minutes)
Meanwhile, spray a large sauce pot with olive oil, and add the chicken, onion, carrots, and celery.
Cook on medium heat until the onions start to soften and turn transparent. (About 10 minutes)
Add in the garlic, oregano, rosemary, and thyme and cook for 2 minutes until the garlic is fragrant.
Add in the bay leaf and the chicken stock and bring to a simmer.
When the chicken is cooked through (about 10 minutes) remove it from the soup and place on a plate while the soup continues to cook.
Use 2 forks to shred the chicken, and add back to the soup along with the zucchini.
Remove and discard the bay leaf, and remove soup from the heat.
Add in the lemon juice and the cooked rice and mix together.
Taste and add salt and pepper as needed. And serve hot.

Special Tips:

If you store leftovers of this soup, the rice will absorb all the broth. Either keep them separate or add 1-2 cups of water to the soup when re-heating.
If you're making this soup to burn off a cold, try adding in the juice of 3 lemons (instead of 2), double the oregano, and add in 1-2 teaspoons of cayenne.

Notes

If you’re making this soup to burn off a cold, try adding in the juice of 3 lemons (instead of 2), double the oregano, and add in 1-2 teaspoons of cayenne.

Nutrition

Serving: 2cupsCalories: 173kcalCarbohydrates: 25.2gProtein: 11.8gFat: 2.3gSaturated Fat: 0.6gCholesterol: 21mgSodium: 113mgPotassium: 279mgFiber: 1.8gSugar: 3gCalcium: 37mgIron: 2mg

Keyword Healthy Chicken Lemon Rice Soup, Low Calorie Chicken Lemon Rice Soup, soup

Tried this recipe?Let us know how it was!

About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.