Lemon Chicken and Rice Soup
This Lemon Chicken and Rice Soup is one of my favorite lighter comfort foods. It’s easy to make in one pot with rice, shredded chicken, and a bright lemony broth (don’t skip that extra squeeze of lemon at the end!).
Why You’ll Love This Recipe
I love a good bowl of soup with a piece of crusty bread, and this Lemon Chicken and Rice Soup is one I make a lot. It’s cozy and simple, but the lemon stirred in at the end keeps the broth bright and fresh.
It gives off Greek Avgolemono Soup vibes, just without the eggs. After a lot of testing in my kitchen, I finally got the balance of lemon, chicken, and rice just right.
A few reasons I love this one:
- Simple, fresh ingredients
- Ready in about 30 minutes
- Made in one pot
- Great way to use leftover or rotisserie chicken
- Lighter comfort food
Love chicken soup? Try my popular Chicken Pastina Soup and Creamy Orzo Chicken Soup.
Ingredients
- Olive Oil: Extra virgin olive oil to sauté the vegetables. You can substitute butter if you prefer.
- Onion, Carrots, Celery, and Garlic: Yellow onion, carrots, celery, and minced garlic create that classic savory chicken soup base.
- Chicken Broth: Use a good quality chicken broth for the best flavor. I prefer low sodium so I can control the salt.
- Bay Leaves: Bay leaves add extra depth to the broth as the soup simmers.
- White Rice: Long grain white rice works best here. Jasmine or basmati are both great options.
- Shredded Chicken: Either homemade shredded chicken or store-bought rotisserie chicken works well. Read more about how to make shredded chicken. Rotisserie chicken is my favorite shortcut here. Leftover roasted turkey from the holidays is also delicious in this soup.
- Parsley: Fresh parsley adds a little freshness right at the end.
- Lemon Juice: Freshly squeezed lemon juice gives the soup its bright, lemony flavor. I like serving it with extra lemon wedges for squeezing over each bowl.
- Salt and Pepper: To taste.
- Parmesan Cheese: Optional, but I love finishing each bowl with a little freshly grated parmesan.
*The full ingredient list with amounts is in the recipe card below.
How to Make Lemon Chicken and Rice Soup
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally until the onions are translucent and vegetables are tender, about 5-6 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken broth, bay leaves, and rice. Bring to a boil, then reduce to a gentle simmer. Let simmer for 15-20 minutes, stirring occasionally, until the rice is tender.
- Remove the bay leaves and discard. Add the cooked shredded chicken and fresh parsley. Cook for 2 more minutes. Remove from heat. Add the lemon juice and stir to combine.
- Season with sea salt and pepper, to taste. Serve warm with extra lemon wedges for squeezing and enjoy.
🥕 Nicole’s Cooking Tips
- Rinse the rice first. This removes excess starch and helps keep the broth nice and clear.
- Stir in the chicken towards the end. Since the chicken is already cooked, stirring it in at the end keeps it tender and juicy.
- Add the lemon juice at the end. Stir it in once the soup is off the heat so the bright citrus flavor stays fresh.
- Go easy on the parsley. A little goes a long way. If the flavor feels too strong, just let the soup simmer for a few extra minutes to mellow it out.
- Taste before serving. A final squeeze of lemon and a pinch of salt can really make a difference.
Variations
- Add more veggies. A handful of baby spinach or frozen peas are two easy additions that work really well in this soup. Add them when you stir in the chicken.
- Swap the rice for pasta. Small pasta shapes like orzo, pastina, stelline, or acini di pepe are all great options. Cook according to the package directions.
- Try fresh dill. Dill pairs well with the lemon and chicken and gives the soup a slightly Mediterranean flavor.
- Make it vegetarian. Swap the chicken for a can of rinsed and drained chickpeas and use vegetable broth instead of chicken broth.
Serving Suggestions
This lemon chicken soup is perfect on a sick day or when you want something cozy and simple. I love serving it with crusty bread or sourdough for dipping into the broth. Saltine crackers, oyster crackers, or soup crackers are great too.
It’s especially nice in the winter when you want something warm, but the lemon keeps the flavors light and bright, so it’s honestly good any time of year.
Try it with a grilled cheese or simple green salad on the side for a complete meal.
Make Ahead and Storage
Make Ahead: You can cook the rice and soup separately, then stir them together when you’re ready to eat. This helps keep the rice from soaking up too much of the broth.
To Store: Pour the soup through a strainer over a large bowl. Store the broth separately from the chicken, rice, and vegetables in sealed containers in the fridge for up to 3 days. The rice will continue to soak up the liquid if everything is stored together.
To Freeze: Freeze the soup without the rice for up to 2 months. Thaw in the fridge overnight, then reheat and add freshly cooked rice before serving.
Reheat: Warm the soup on the stove over medium heat until heated through. If the rice has absorbed some of the broth, add an extra splash of chicken broth to loosen it up. You can also reheat individual portions in the microwave.
Frequently Asked Questions (FAQ’s)
Yes, but brown rice takes longer to cook. I recommend cooking it separately and stirring it into the soup at the end.
Yes, but it won’t have the same fresh flavor. Use about 1 teaspoon of dried parsley instead.
Yes. Add about 1 pound of boneless, skinless chicken breasts or thighs to the simmering broth and cook until the chicken is fully cooked, about 20-25 minutes. Remove the chicken, shred it, then return it to the soup.
More Soup Recipes
- Chicken Sausage Tortellini Soup
- Slow Cooker Minestrone Soup
- Creamy Butternut Squash Soup
- Italian Wedding Soup with Turkey Meatballs
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Lemon Chicken and Rice Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Description
Easy lemon chicken and rice soup made in one pot with shredded chicken, rice, and fresh lemon. A light, cozy soup ready in about 30 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 1 large celery stalk, diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 2 bay leaves
- ½ cup long grain white rice, rinsed and drained
- 1 ½ cups cooked shredded chicken
- 1 tablespoon fresh parsley, chopped
- Juice of ½ lemon, plus lemon wedges for serving
- Sea salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and vegetables are tender, about 5-6 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken broth, bay leaves, and rice. Bring to a boil, then reduce to a gentle simmer. Let simmer for 15-20 minutes, stirring occasionally, until the rice is tender.
- Remove the bay leaves and discard. Add the cooked shredded chicken and fresh parsley. Cook for 2 more minutes. Remove from heat. Add the lemon juice and stir to combine.
- Season with sea salt and pepper, to taste. Serve warm with extra lemon wedges for squeezing and enjoy.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 3.1 g
- Sodium: 330.5 mg
- Fat: 8.2 g
- Saturated Fat: 1.7 g
- Carbohydrates: 29.3 g
- Fiber: 1.9 g
- Protein: 28.8 g
- Cholesterol: 62.1 mg
