Lemon chicken soup with rice is bright, cozy, and ready in under an hour, with tender chicken, fluffy rice, and a sunny lemon finish that perks up every spoonful. This version is weeknight easy, kid friendly, and great for make ahead lunches or chilly days when comfort needs a citrus twist.
Table of Contents
Why this soup
- Zesty lemon adds freshness that balances a rich, savory chicken broth for a clean finish in every bowl.
- Rice makes the soup hearty without cream, so it feels light yet satisfying after a long day.
Ingredients
- Olive oil.
- Onion finely chopped.
- Carrots diced.
- Celery diced.
- Garlic minced.
- Uncooked white rice rinsed.
- Chicken thighs or breasts boneless, skinless, diced small.
- Chicken broth low sodium.
- Bay leaf.
- Dried oregano or thyme.
- Fresh lemon juice and zest from 1 to 2 lemons.
- Fresh parsley chopped.
- Salt and pepper to taste.
Step by step
- Sweat aromatics: Warm olive oil in a pot over medium heat, add onion, carrots, and celery, and cook until soft and fragrant, about 5 to 7 minutes, then stir in garlic for 30 seconds.
- Build the base: Add rice, chicken, oregano, bay leaf, and broth, scraping the pot to lift any browned bits for flavor.
- Simmer: Bring to a gentle boil, then reduce heat and simmer uncovered 15 to 18 minutes until rice is tender and chicken is cooked through, stirring occasionally.
- Finish bright: Remove bay leaf, stir in lemon juice and zest, season with salt and pepper, and fold in parsley just before serving.
- Serve: Ladle into bowls and add an extra squeeze of lemon for a lively finish if desired.
Recipe notes
- Rice choice: Long grain white rice stays fluffy, while jasmine adds aroma; rinse to keep the broth clear and not starchy.
- Thickness: For a brothy soup add a splash more warm broth at the end, for thicker body let it rest 5 minutes before serving as rice continues to hydrate.
- Make ahead: Rice swells in the fridge; when reheating, loosen with broth and brighten with a small squeeze of fresh lemon.
Variations
- Herb swap: Use dill and parsley together for a classic Mediterranean profile that loves lemon.
- Veg boost: Add spinach in the last minute or stir in peas for color and sweetness without complicating the method.
- Gluten free friendly by default and simple to adapt for low oil cooking by softening vegetables in a splash of broth instead of fat.
Lemon Chicken Soup with Rice
Lemon chicken soup with rice is bright, cozy, and ready in under an hour, with tender chicken, fluffy rice, and a sunny lemon finish that perks up every spoonful. This version is weeknight easy, kid friendly, and great for make ahead lunches or chilly days when comfort needs a citrus twist.
Ingredients
Equipment
Method
- Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until soft and fragrant, about 5 to 7 minutes. Stir in garlic and cook 30 seconds.
- Add rinsed rice, diced chicken, dried oregano or thyme, bay leaf, and chicken broth. Scrape the pot to lift any browned bits.
- Bring to a gentle boil, then reduce heat and simmer uncovered 15 to 18 minutes, stirring occasionally, until rice is tender and chicken is cooked through.
- Remove bay leaf. Stir in lemon zest and juice. Season with salt and pepper, then fold in parsley just before serving.
- Ladle into bowls and add an extra squeeze of lemon if desired.
Notes
Rice choice: Long grain white rice stays fluffy, while jasmine adds aroma; rinse to keep the broth clear. For a brothy soup, add a splash more warm broth at the end; for thicker body, let it rest 5 minutes as rice continues to hydrate. Make ahead: Rice swells in the fridge when reheating, loosen with broth and brighten with a small squeeze of fresh lemon.
Variations: Use dill with parsley for a Mediterranean profile; add spinach in the last minute or stir in peas for color and sweetness. Gluten free friendly by default; for low oil cooking, soften vegetables in a splash of broth instead of fat.
