detour. My kitchen

Soups · FIRST EDITION

Lemon chicken & rice soup

Chicken, carrots and rice in a light broth, finished with parsley and lemon.

40 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

If chicken and rice is familiar, simmering them together gives you a comforting one-pot supper.

Here’s how.

  1. 1

    Start the vegetables

    Warm oil in a large saucepan. Soften onion and carrot for 7–8 minutes, then stir in garlic for 30 seconds.

  2. 2

    Add chicken and rice

    Add chicken, rice, measured water, salt and pepper. Bring to a gentle simmer.

  3. 3

    Simmer together

    Cover loosely and simmer for 15–18 minutes, stirring occasionally, until rice is tender and the thickest chicken pieces reach 74°C / 165°F. Add water if the soup becomes too thick.

  4. 4

    Finish brightly

    Take off the heat and stir in parsley, lemon zest and half the juice. Taste and add more juice as you like.

Rice keeps absorbing liquid as the soup stands. Loosen with hot water just before serving if needed.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.