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Chicken and Rice Soup with Broccoli Topped with Lemon Herb Dressing

Introduction

Chicken and Rice Soup with Broccoli is a heartwarming, nutritious, and incredibly easy-to-make dish that’s perfect for any time of the year. This one-pot meal combines tender chicken, fluffy rice, and crunchy broccoli, all simmered in a savory broth. The addition of a zesty Lemon Herb Dressing as a topping elevates this soup to a gourmet level, making it a delightful dish for both family dinners and special gatherings. This recipe not only satisfies with its rich flavors but also provides a great way to use leftover chicken and vegetables. Healthy, hearty, and bursting with bright flavors, it’s a go-to recipe that everyone will love.

Ingredients:

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 cup water
  • 1 1/2 cups cooked chicken, shredded or diced (leftovers or rotisserie chicken)
  • 1 cup white rice (uncooked)
  • 1 large head of broccoli, cut into small florets
  • Salt and pepper, to taste
  • Juice of 1/2 a lemon
  • Fresh parsley, chopped, for garnish

For the Lemon Herb Dressing:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Preparation:

Step 1: Prepare the Ingredients

  • Gather all your ingredients, and chop the onion, carrots, celery, and broccoli.
  • Mince the garlic, shred or dice the cooked chicken, and measure the rice.
  • Prepare the Lemon Herb Dressing by whisking together all dressing ingredients in a small bowl. Set it aside to allow the flavors to meld.

Step 2: Sauté the Vegetables

  • In a large soup pot, heat 2 tablespoons of olive oil over medium heat.
  • Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables start to soften and the onion turns translucent.

Step 3: Add Seasonings and Liquid

  • Stir in the dried thyme, dried oregano, and bay leaf. Cook for another 2 minutes to release the flavors.
  • Pour in the chicken broth and water. Stir well and bring the mixture to a gentle boil.

Step 4: Add Chicken and Rice

  • Add the shredded chicken and uncooked white rice to the pot. Stir to combine, then lower the heat to medium-low.
  • Cover the pot and let it simmer for about 15 minutes, stirring occasionally, until the rice is tender and has absorbed some of the broth’s flavor.

Step 5: Add Broccoli and Finish the Soup

  • Add the broccoli florets to the pot and cook for another 5-8 minutes until the broccoli is tender but still slightly crisp.
  • Season the soup with salt, pepper, and a squeeze of lemon juice. Taste and adjust seasonings as needed.

Step 6: Serve with Lemon Herb Dressing

  • Ladle the soup into bowls, ensuring each portion has a good mix of chicken, rice, and broccoli.
  • Drizzle each bowl with the prepared Lemon Herb Dressing for a refreshing, tangy twist.
  • Garnish with chopped fresh parsley.

Cooking Note:

  • For a creamy version, add 1/2 cup of heavy cream or coconut milk during Step 5 after adding the broccoli.
  • You can substitute white rice with brown rice or wild rice, but adjust the cooking time as brown rice may take longer to soften.
  • If the soup thickens too much, add more chicken broth or water until you reach the desired consistency.
  • This recipe is gluten-free if you ensure that the chicken broth and Dijon mustard are gluten-free.

Serving Suggestions:

  • Serve the Chicken and Rice Soup with a side of crusty bread or garlic bread for dipping.
  • A side salad with a light vinaigrette pairs wonderfully, balancing the richness of the soup.
  • This soup also goes well with a grilled cheese sandwich or a slice of focaccia.
  • Sprinkle some grated Parmesan cheese on top of the soup for an extra layer of flavor.

Tips:

  • Time-Saver: Use a store-bought rotisserie chicken to save time on cooking the chicken.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.
  • Freezing: This soup freezes well. Let it cool completely, then freeze in individual portions. Thaw in the refrigerator overnight before reheating.
  • Vegetarian Option: Substitute chicken with a can of white beans or chickpeas, and use vegetable broth instead of chicken broth.
  • Boosting Nutrition: Add a handful of spinach or kale during the last few minutes of cooking for extra greens.
  • Spicy Twist: Add a pinch of red pepper flakes or a dash of hot sauce for a spicier version.

Prep Time:

20 minutes

Cooking Time:

35 minutes

Total Time:

55 minutes

Nutritional Information (Per Serving):

  • Calories: 320
  • Protein: 22g
  • Sodium: 780mg

Conclusion

Chicken and Rice Soup with Broccoli, topped with a refreshing Lemon Herb Dressing, is a wholesome, comforting dish that brings warmth to any table. This recipe is simple to make yet delivers a depth of flavor, thanks to the perfect combination of tender chicken, nutritious broccoli, and zesty lemon dressing. Whether you’re battling a cold winter night or looking for a light and healthy summer meal, this soup has got you covered. Plus, it’s easily adaptable to suit various tastes and dietary needs, making it a versatile addition to your cooking repertoire. Enjoy this delicious soup with family and friends, and make it your go-to recipe for any occasion.