This Low Calorie Chicken Lemon Rice Soup is the best thing to beat a cold, or ward off sickness.
With the fresh lemon juice, oregano (a natural antibiotic!), chicken, and chicken broth. You’ll be feeling better in no time.
And best of all, you can make this chicken & rice soup with lemon in just 30 minutes!
I’ve even supplied you with some add-ins to really burn off colds and flus. No wonder my significant other calls this “Magic Soup!”
This Chicken Rice Soup with Lemon is just 173 calories and will burn off colds fast!
Low Calorie Chicken Lemon Rice Soup
What You’ll Find in this Article:
Ingredients in Healthy Chicken Lemon Rice Soup
This lemon chicken with rice soup is packed with good for you ingredients to burn off any cold or flu.
Lemons are known to deliver a burst of cold fighting vitamin C, while chicken and chicken broth help your body fight colds and illnesses.
And oregano 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.
Shopping List for Skinny Chicken Lemon Rice Soup:
- Rice
- Olive oil spray
- Boneless skinless chicken breasts
- Yellow onion
- Carrots
- Celery
- Zucchini
- Garlic
- Oregano
- Rosemary
- Thyme
- Bay leaf
- Low sodium chicken stock
- Fresh lemons
- Salt and pepper
How to Make Healthy Chicken and Rice Soup
This recipe for chicken lemon soup is easy and fast!
You can whip up a batch of healing lemon chicken soup in just 30 minutes, and if you’re fighting off a cold that’s so helpful!
Here are a few more ways to add cold busting ingredients to this lemon chicken rice soup recipe. Plus how to store chicken rice soup recipes for later.
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.
How to Make Skinny Chicken Lemon Rice Soup:
- 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.
- Remove and discard the bay leaf, and remove the 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.
Low Calorie Chicken Lemon Rice Soup Recipe
This healthy recipe for lemon chicken rice soup is just 173 calories, and will burn off any cold or flu. Best of all, you can make this chicken lemon soup recipe in just 30 minutes!
More Low Calorie Chicken Soup Recipes:
Low Calorie Chicken Lemon Rice Soup
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
- 1 zucchini quartered and 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
- 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.
- 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.
Nutrition
Nutrition and Calories in Chicken Lemon Rice Soup
Low Sodium Tip: you can take out the salt and add in the zest of one lemon in it’s place.
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Article History:
- Originally written and published April 29, 2022 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
