This is not a chicken lemon rice soup like one orders at a Middle-Eastern restaurant. There is no cream in this recipe and hence lacks the thick, rich, creaminess of that style of chicken lemon rice soup; although, this version is much lighter and healthier. It has a nice flavor with the bay leaves, allspice and lemon juice. Add this with some sourdough bread and you’ll have an excellent Spring meal.

Lemon Chicken Soup with Rice
Serves 6

1 cup chopped chicken
6 cups low-salt chicken broth
2 bay leaves
4 tsp onion, very finally minced
1 carrot, peeled, halved, and chopped into small pieces
1 stalk celery, halved and chopped into small pieces
1/4 tsp ground allspice
Couple grinds of crushed pepper
1/2 tsp salt
1 cup cooked rice (brown basmati, texamati, etc)
2 tsp olive oil
juice of 1-2 lemons

Combine chicken, broth, bay leaves, onion, carrots, celery, allspice, pepper, and salt. Cook 10 minutes at a slow simmer. Add rice and simmer another 15 minutes. Remove from heat and stir in olive oil and lemon juice. Just start with juice from 1 lemon and taste. Add more as desired.