Creamy Chicken Lemon Rice Soup

Ingredientes

Creamy Chicken Lemon Rice Soup (4-6 servings)

¼ cup butter

1 cup small yellow onion, diced

2 cloves garlic, minced

1 cup celery, sliced

1 ½ cup carrots, sliced into rounds

115oz. can of cannellini beans, drained and rinsed

6 cups low sodium chicken or vegetable broth, divided

½ cup dry arborio rice

3 bay leaves

1 tsp dried oregano

2 tsp kosher salt

¾ tsp black pepper

2 cups spinach

1/4 cup fresh parsley, chopped

2 tbsp-1/4 cup fresh dill, chopped (I use 1/4 c)

1/4-1/3 cup fresh lemon juice (I use 1/3 c)

Optional: 2 cups shredded rotisserie chicken

Instrucciones

In a large pot, heat the butter over medium. Add the onion and cook for ~5 minutes.

Add the garlic, celery and carrots and continue cooking for 3-5 minutes.

Meanwhile, blend the white beans with 1 cup of broth until completely smooth.

Stir in the rice, bay leaves, oregano, salt and pepper, then add in the bean/broth mixture and the remaining 5 cups broth. Bring to a boil, then reduce heat to low and simmer for ~20 mins, until the rice is al dente.

Stir in the spinach, parsley, dill, lemon juice and chicken and continue cooking for 5 minutes. Enjoy!