Lemon Rice Soup
-
10 Mins
Prep Time
-
30 Mins
Cook Time
-
6
Servings
- 119
Calories
- 3g
Fat
- 20g
Carbs
- 5g
Protein
Nausea/Vomiting
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Onion, chopped
- 2 Carrots, washed and chopped
- 3 Celery Stalks, washed and chopped
- 3 Cloves Garlic
- ½ Tsp Dried Oregano
- 2 Quarts (8 Cups) Low-Sodium Chicken Broth
- ½ Cup Long Grain White Rice
- 1 Bay Leaf
- ¼ Cup Fresh Lemon Juice
- Salt and Pepper, to taste
- Parsley, (optional)
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Cook Vegetables In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, about 5 minutes.
3.
Add Chicken Broth Add the oregano and stir. Add the chicken broth and bring to a boil.
4.
Stir in Rice Stir in the rice and bay leaf. Reduce heat to a low simmer and cook until rice is fluffy and cooked through, about 20 minutes.
5.
Season & Garnish Remove bay leaf. Stir in lemon juice and salt and pepper. Taste and adjust seasonings accordingly. Garnish with fresh parsley, if desired. Enjoy!
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Use Pre-Chopped Ingredients
Purchase a pre-chopped mirepoix (carrots, celery,onion) mix.
-
Opt for Pre-Juiced
Purchase pre-squeezed lemon juice.
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