Greek Lemon Chicken Soup
Greek Lemon Chicken Soup
Ingredients
- 2 1/2 cups Chicken, Cooked and shredded
- 1/2 cup Carrots, grated
- 1/2 tbsp Rosemary leaves, finely chopped
- 3/4 cup Lemon Juice
- 1/2 tbsp Greek Seasoning
- 1 qt Chicken Broth
- 3 cups Basmati Rice, cooked
Instructions
- In a large stock pot over medium heat, combine chicken, carrots, rosemary, lemon juice, greek seasoning and chicken broth. Bring to a boil and reduce to a simmer for 10 minutes
- Taste and adjust seasoning
- Divide the rice and soup between your bowls
Notes
*To Make Ahead: Prepare the soup through all steps. Allow to cool ande store in the fridge until ready to eat. Store rice and soup in seperate containers.
*To Reheat: Place soup in a pot on the stove and simmer until warmed throug. In a microwave save container with a lid heat the rice with a splash of water to allow it to steam and not dry out.
*Ingredient Substitution: Try making this with a roasted chicken from Costco. You can also skip shredding the carrots and buy the store bought pre-cut matchstick carrots. Swap the fresh rosemary for dried rosemary but opnly use 1/2 teaspoon (subbing dry hers for fresh should be scaled back about 3:1, but always season as your heart desires.) This recipe can also be made with store bought bottled lemon juice.
*For the Greek Seasoning I use Cavender's Greek All Purpose Seasining I have found it in the spice aisle of safeway as well as on Amazon.