Lemon Pesto Chicken and Rice Soup

This Lemony Pesto Chicken & Rice Soup is a cozy, one-pot recipe that’s packed with flavor. Homemade pesto and fresh lemon add a bright, herbaceous twist to classic chicken and rice soup, creating the perfect balance of comfort and freshness. Whether you need a quick weeknight dinner or a cozy, nourishing meal, this is one recipe you don’t want to miss!

Ingredients:

• 1 tbsp olive oil

• 1 lb chicken breasts 

• 1 tbsp butter

• 1 small yellow onion, finely diced

• 2 medium carrots, finely diced

• 2 celery stalks, finely diced

• 2 tsp Italian seasoning

• 1 tsp Calabrian chilies or red pepper flakes

• 6 garlic cloves, minced (to taste)

• ½ cup dry white wine

• 6 cups chicken broth

• 1 Parmesan rind (optional)

• 1 bay leaf

• 2 sprigs fresh thyme

• 1 sprig fresh rosemary

• 1 cup Minute Instant Brown Rice

• 1 cup basil pesto

• Juice of 1 lemon (to taste)

• Salt and black pepper, to taste

• Garnish: fresh parsley or basil, parmesan cheese, black pepper, lemon zest

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, Italian seasoning, onion powder, garlic powder and smoked paprika. Sear on both sides until golden brown, about 3-4 minutes per side. Remove from the pot and set aside.

2. In the same pot, add the butter, diced onion, carrots, and celery. Season with salt, pepper, Italian seasoning, and calabrian chilies. Sauté for 5 minutes until softened. Stir in the minced garlic, and cook for another 30 seconds.

3. Pour in the chicken broth and season with salt and pepper. Add the seared chicken back into the pot, along with the Parmesan rind, bay leaf, thyme, and rosemary. 

4. Bring to a boil and reduce heat to simmer. Cover, and cook for 10-15 minutes, or until the chicken is fully cooked.

5. Remove the chicken from the pot and set aside. 

6. Stir in the Minute Rice and cook for about 10 minutes, or until the rice is tender.

7. While the rice cooks, shred the chicken using two forks.

8. When the rice is tender, remove the herb bundle and parmesan rind. Return the shredded chicken to the pot. Stir in the pesto and lemon juice. Taste and adjust seasoning with salt and black pepper as needed.

9. Serve hot, garnished with fresh parsley or basil and freshly grated Parmesan. Enjoy!

Serving Size: 4-6 | Prep Time: 15 minutes | Cook Time: 30 minutes