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Lemon chicken soup with rice garnished with parsley and lemon slices served on a wooden table.

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

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

Equipment

  • Large Pot

Method
 

  1. 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.
  2. Add rinsed rice, diced chicken, dried oregano or thyme, bay leaf, and chicken broth. Scrape the pot to lift any browned bits.
  3. 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.
  4. Remove bay leaf. Stir in lemon zest and juice. Season with salt and pepper, then fold in parsley just before serving.
  5. 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.