Description
Lime Chicken and Rice Soup
Ingredients
1 tbsp olive oil
1 lb chicken breast, cubed or shredded
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, sliced
4 cups chicken broth
1 cup cooked rice (white or brown)
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1 lime (juice and zest)
Salt and black pepper to taste
Fresh cilantro or parsley, chopped (for garnish)
Directions
Cook chicken: Heat olive oil in a large pot over medium heat. Add chicken and cook until browned on all sides. Remove and set aside.
Sauté veggies: In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
Build the soup base: Add chicken broth, oregano, cumin, and the cooked chicken back to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add zucchini and rice: Stir in zucchini and cooked rice. Simmer for another 5 minutes until zucchini is tender.
Add lime: Stir in lime juice and zest. Adjust seasoning with salt and pepper.
Serve: Ladle soup into bowls and garnish with fresh cilantro or parsley. Add an extra lime slice for a zesty finish!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
1. Prep All Ingredients: Cube the chicken, dice the onion, slice carrots and zucchini, chop celery, mince garlic, and juice/zest the lime. Having everything ready ensures a smooth cooking process.
2. Brown the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown on all sides. Remove to a plate.
3. Sauté the Aromatics: In the same pot, add onion, carrots, celery, and garlic. Cook for 5-7 minutes, stirring frequently, until onions are translucent and vegetables begin to soften.
4. Simmer the Base: Pour in chicken broth, and add oregano, cumin, and the browned chicken (with any juices). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Final Additions: Stir in the cooked rice and sliced zucchini. Simmer uncovered for 5 more minutes, just until zucchini is tender but still bright.
6. Finish with Lime: Remove the pot from heat. Stir in the fresh lime juice and zest. Season generously with salt and pepper to taste.
Serving Suggestions
Serve this vibrant soup immediately for the best flavor and texture. Garnish each bowl with a generous sprinkle of fresh cilantro or parsley. For added zest, offer extra lime wedges on the side. This soup pairs wonderfully with warm, crusty bread for dipping or a simple side salad for a complete, satisfying meal. It also stores beautifully, making it an excellent option for meal prep.
How-to Summary
Quickly brown cubed chicken breast and set aside. Sauté diced onion, carrots, celery, and garlic until softened. Add broth, spices, and chicken back to the pot; simmer for 15 minutes. Stir in pre-cooked rice and zucchini; simmer 5 more minutes. Finish with fresh lime juice and zest, then season and garnish.
Frequently Asked Questions
Can I use uncooked rice instead of cooked? Yes, but add 1/3 cup of uncooked white rice with the broth in step 3. You will need to simmer longer (about 20 minutes) and may need to add a bit more broth as the rice absorbs liquid.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the soup has thickened.
Can I make this soup in a slow cooker? Absolutely. Add all ingredients except the zucchini, rice, and lime to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in zucchini and cooked rice 30 minutes before serving, then add lime juice and zest at the end.
What’s the best way to cook the chicken for shredding? For easily shredded chicken, poach the breasts. Place them in the pot, cover with broth or water, bring to a simmer, and cook for 12-15 minutes until cooked through. Remove, let cool slightly, then shred with two forks.
Is there a good substitute for zucchini? Yellow squash, diced bell pepper, or even chopped green beans make excellent alternatives. Add them at the same time you would add the zucchini.
Common Mistakes to Avoid
Avoid overcooking the zucchini, as it will become mushy. Add it in the final 5 minutes only. Do not add the lime juice while the soup is at a vigorous boil, as high heat can diminish its bright, fresh flavor; stir it in off the heat. Ensure your rice is already cooked and cooled to prevent it from becoming gummy and absorbing too much broth. Finally, do not skip the step of browning the chicken, as it builds a crucial flavor foundation for the entire soup.
Conclusion
This Lime Chicken and Rice Soup is the perfect blend of comforting and refreshing, making it a versatile dish for any season. Its straightforward preparation leads to a deeply flavorful result, packed with lean protein and vegetables. By following the detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality soup at home. It’s a healthy, satisfying meal that is sure to become a regular in your dinner rotation.