Chicken lemon rice soup is loaded with juicy shredded chicken, tender rice, and wholesome veggies in a bright and zesty broth. Made in one-pot for a quick and easy meal, this soup will quickly become a new family favorite!
Chicken lemon rice soup is a simple, comforting dinner that will fill you up without being too heavy! The broth is rich and savory, but the lemon gives it an unexpected pop of flavor that keeps you coming back for more. It’s comfort food with a bright, zesty twist that the whole family will adore. Plus, it’s all made in one pot for a quick and easy meal!
What Makes This Chicken Lemon Rice Soup Recipe So Good?
Enjoy more of our favorite lemon-chicken recipes like this baked lemon pepper chicken, quick and easy lemon pepper chicken wings, and crispy lemon pepper chicken!
Key Ingredients
You’re going to love how short your shopping list is! Check the recipe card at the bottom of the post for the full ingredient list.
- Chicken: You can use breasts or thighs. Or, save some time and just toss some leftover shredded chicken into the pot!
- Yellow Onion: A white onion will get the job done too.
- White Rice: Note that if you choose to use brown rice instead, it will require a longer cooking time.
- Lemon Juice: If possible, try to use freshly squeezed lemon juice for the very best flavor.
- Herbs: We used dried oregano, thyme, and parsley. You can use fresh instead, just double the amounts!
How to Make Chicken Lemon Rice Soup
Here’s a quick tutorial showing you how to make this lemon chicken and rice soup. Please scroll down to the recipe card for full instructions.
- Cook the veggies: Heat oil in a large pot. Sauté the veggies until softened, then stir in the garlic.
- Add chicken and seasonings: Add the chicken, broth, seasonings and herbs. Stir and bring to a simmer. Cover (with the lid askew so steam can escape) and cook for 15 minutes.
- Add rice: Stir in the rice. Keep cooking for another 15 minutes, with the lid still askew, until the rice is cooked.
- Shred the chicken: Use two forks to shred the cooked chicken. We like to do this in the pot for less cleanup, but you can also remove the chicken and shred it on a plate.
- Add lemon: Stir in the lemon juice and serve with fresh herbs on top!
Cook’s Tips & Variations
- Make Rice Separately: Feel free to make the rice separately, then spoon the exact desired amount into each bowl. That way, everyone has the perfect amount of rice for them!
- Swap the Rice: Try wild rice, orzo, or even quinoa for a twist on the classic. You can even use cauliflower rice for a low carb option!
- Boost the Veggies: Mushrooms, zucchini, or spinach can be all added for even more nutrients.
- Make it Creamy: Stir in a dollop of sour cream or a splash of heavy cream for a richer texture.
- Add Egg: Stir in a beaten egg or two, in the last few minutes of cooking, for an avgolemono-inspired twist.
- Serve with Bread: Pair with crusty bread, or garlic bread, for a complete meal.
Making Ahead, Storing, Reheating, and Freezing
- Make Ahead: If you’re planning to make this ahead of time, you may want to make the rice separately and store in its own container. It will soak up the broth the longer it’s kept.
- Storing: Store in an airtight container for up to 5 days. Keep the rice separate to keep it from soaking up all the broth.
- Reheating: Warm on the stove or in the microwave, adding a splash of broth or water to loosen it up if needed.
- Freezing: Freeze the soup base without rice for up to 3 months. Add fresh rice when reheating for best results!
Yield: 6 servings
Chicken Lemon Rice Soup
Chicken lemon rice soup is loaded with juicy shredded chicken, tender rice, and wholesome veggies in a bright and zesty broth. Made in one-pot for a quick and easy meal, this soup will quickly become a new family favorite!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 cup sliced carrots
- 1 cup diced celery
- 2 tablespoons minced garlic
- 8 cups chicken broth, or stock
- 2 pounds boneless, skinless chicken breasts, or thighs
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- ¾ cup rice, rinsed
- 3 tablespoons lemon juice
Instructions
- In a large dutch oven, over medium heat, add oil. Stir in the onion, carrots, and celery and sauté for 4 minutes. Add the garlic and sauté for an additional minute.
- Add the chicken breasts, broth, salt, pepper, oregano, thyme, parsley, and bay leaves. Stir and bring to a simmer over medium-low heat. Cover the pot with the lid slightly askew and cook for 15 minutes.
- Add the rice and continue to simmer (with the lid askew) for 15 minutes more, or until the rice is tender.
- Use two forks to shred the chicken. Stir in the lemon juice and serve warm!
Notes
Make Ahead: If you’re planning to make this ahead of time, you may want to make the rice separately and store in its own container. It will soak up the broth the longer it’s kept.
Store Leftovers: Store in an airtight container for up to 5 days. Keep the rice separate to keep it from soaking up all the broth.
Reheat: Warm on the stove or in the microwave, adding a splash of broth or water to loosen it up if needed.
Freeze: Freeze the soup base without rice for up to 3 months. Add fresh rice when reheating for best results!
