Chicken Lemon Rice Soup Recipe

This Chicken Lemon Rice Soup is a comforting, nutritious, and flavorful dish made with tender chicken, fresh vegetables, and a zesty lemon-infused broth. A perfect balance of protein, wholesome grains, and citrusy brightness, this soup is ideal for cold days or when you need a nourishing meal. Made with simple ingredients and ready in under an hour, it’s a great choice for a quick homemade recipe. Whether you’re looking for a light dinner or a warm bowl of goodness, this soup is a must-try. Serve it with fresh herbs for extra freshness and depth of flavor.

Ingredients

Soup Base:

1 tablespoon olive oil
1 yellow onion, diced
3 large carrots, diced
3 celery stalks, diced
1 ½ teaspoons salt, divided
1 teaspoon black pepper, divided
3 garlic cloves, minced
1 teaspoon dried thyme
2 dried bay leaves
8 cups water

Protein & Grains:

1 ½ pounds boneless, skinless chicken thighs
½ cup short-grain rice

Finishing Touches:

2 lemons, juiced (about ⅓ cup)
Fresh parsley, for serving

Instructions

Step 1: Sauté the Vegetables

Heat olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.

Step 2: Build the Flavor

Stir in the garlic and thyme. Cook for 1 minute, stirring constantly, until fragrant. Add the chicken thighs, bay leaves, and remaining salt and pepper.

Step 3: Simmer the Soup

Pour in the water and add the rice. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 25 minutes until the chicken is cooked through.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and transfer it to a cutting board. Chop or shred the chicken into bite-sized pieces, then return it to the soup.

Step 5: Finish with Lemon and Herbs

Remove the pot from heat and stir in the fresh lemon juice. Sprinkle with parsley before serving.

Why You’ll Love This Recipe

Light yet hearty – A perfect balance of protein, vegetables, and rice.
Easy to prepare – Simple ingredients and minimal prep time.
Comforting and nourishing – Great for cold days or when you need a soothing meal.
Customizable – Adjust flavors, protein, or grains to your liking.

Tips

Use homemade broth for extra flavor instead of water.
Swap rice for orzo or quinoa for a different texture.
Fresh lemon juice is key – bottled lemon juice won’t have the same bright flavor.
Make it creamy by whisking in an egg yolk at the end for a richer consistency.

Variations and Substitutions

Vegetarian Option: Substitute chicken with chickpeas and use vegetable broth.
Low-Carb Alternative: Replace rice with cauliflower rice.
Extra Protein: Add shredded rotisserie chicken for a quicker meal.
Herb Variations: Try fresh dill or basil for a different flavor profile.

FAQs

Can I make this in advance?

Yes! Store in an airtight container in the fridge for up to 4 days. Reheat gently to prevent overcooking the rice.

Can I freeze this soup?

Yes, but the rice may absorb liquid and become softer. Freeze without the rice and add freshly cooked rice when reheating.

What can I use instead of short-grain rice?

Long-grain rice, basmati, or orzo can be used, but cooking times may vary.

Serving Suggestions

With crusty bread – A warm baguette or garlic bread complements the soup perfectly.
Side salad – A fresh green salad adds a crisp contrast.
Extra toppings – Sprinkle with grated Parmesan or a drizzle of olive oil for added richness.

This Chicken Lemon Rice Soup is a wholesome and flavorful meal that’s easy to make and packed with fresh, vibrant ingredients.