Description
Transform your Plentiful Pantry Lemon Chicken and Rice Soup Mix into a rich, flavorful, and hearty dish with fresh ingredients and pro cooking tips! This upgraded version adds depth, creaminess, and a homemade touch, making it better than the original.
Ingredients
Base Ingredients (From the Original Recipe)
1 packet Plentiful Pantry Lemon Chicken & Rice Soup Mix
6 cups water or low-sodium chicken broth
1 cup cooked shredded chicken
Flavor Boosters & Enhancements
1 tbsp olive oil
2 cloves garlic, minced 🧄
1 small onion, diced 🧅
½ cup carrots, diced 🥕
½ cup celery, diced 🌿
1 bay leaf 🍃
½ tsp dried thyme
½ tsp black pepper
1 lemon, juiced & zested 🍋
¼ cup Parmesan cheese, grated 🧀
½ cup heavy cream (for a creamy version) 🥛
Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add garlic, onions, carrots, and celery, sautéing for 3-5 minutes until fragrant.
Prepare the Broth
Pour in 6 cups of water or broth.
Stir in the Plentiful Pantry Soup Mix and bring to a boil.
Add bay leaf and thyme, then reduce heat and simmer for 15 minutes.
Add Chicken & Enhance the Taste
Stir in shredded chicken and mix well.
Add fresh lemon juice, black pepper, and Parmesan cheese.
For a creamy version, pour in heavy cream and stir gently.
Taste, Adjust & Serve
Remove bay leaf and discard.
Adjust lemon, salt, or spices if needed.
Serve hot, garnished with fresh parsley or extra cheese.
Notes
For extra thickness, blend a portion of the soup and mix it back in.
Too salty? Add a peeled potato to absorb excess salt.
Want dairy-free? Swap cream for coconut milk.
Store leftovers in the fridge for 4 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 250 kcal
- Sodium: 650mg
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g