Lemony Mushroom-Chicken Soup with Rice A light but hearty chicken soup with rice that is quick to prepare and tastes like it was cooked all day.
Spray a 2-quart pot with cooking spray. Add onion and salt. Saute over medium heat until onion has turned translucent, about 5 minutes. Add mushrooms, lemon zest, and garlic and cook until mushrooms have softened, about 5 minutes. Add chicken broth and bring to a boil.Advertisement
Stir in cooked rice, shredded chicken, and lemon juice. Cover and let simmer for 5 minutes. Serve garnished with fresh parsley.
Per Serving: 211 calories; protein 17g; carbohydrates 21.2g; fat 7.2g; cholesterol 44.8mg; sodium 1314.5mg.