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.
Equipment
- Large Pot
Ingredients
- Olive oil for sautéing
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 cup uncooked white rice rinsed
- 1 lb chicken thighs or breasts boneless, skinless, diced small
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 tsp dried oregano or thyme
- 1-2 lemons zest and juice
- 2 tbsp fresh parsley chopped
- salt and pepper to taste
Instructions
- 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.