Chicken Lemon Rice Soup

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So who doesn’t love Chicken Lemon Rice Soup?  It’s comforting and delicious.  Most people don’t have this unless they are at a restaurant, but that would change if they realized how easy it is to make at home!

It is even easier if you have an Instant Pot/Pressure Cooker!  I use the 6 Quart Instant Pot religiously.  I seriously do not think I would have been half as successful with my weight loss without it!

This soup is so good.  I took some to work (with extra for the coming days) and after smelling it everyone in my office had ate it up.  I guess I need to get to planning more lunches for the week!

Before I go into the recipe I want to show you what type of bulgar I use:

burghul

It is important to get the larger grain Bulgar.  I’m sure it would work with the smaller kernels, but I haven’t tried it and don’t know what kind of mouth feel you will get with it.  I talk about my love affair with Bulgar here: Smart Swap – A Love Letter to Bulgar Wheat

It doesn’t matter the brand, just try and get the largest kernel you can.  You usually find this in the International Isle at your grocery store, or you can buy in bulk at Whole Foods and stores like that.

Ingredients:

1 Cup Uncooked Bulgar Wheat
6 Cups Chicken Stock (I use Wildtree Chicken Bouillon)
2 Lemons
2 Eggs

Chicken:  Marinate these ingredients in refrigerator for at least a half hour.

1 Pound Chicken (Two small breast, not one big honking one for cook time)
1 Tablespoon Wildtree California Style Garlic and Pepper Blend (Or 2 Tsp Garlic powder 1/4 teaspoon black pepper)
2 Teaspoons Wildtree Garlic Infused Grapeseed Oil (or your favorite oil)

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