Lemon Chicken Rice Soup
This Lemon Chicken Rice Soup is light, comforting, and full of fresh flavor thanks to tender chicken, fluffy rice, and bright lemon juice. Cozy without being heavy, this easy lemon chicken rice soup recipe is perfect for sick days, chilly evenings, or anytime you want a nourishing bowl of soup that feels fresh and satisfying.
Ingredients
- 1 tablespoon olive oil or butter
- 2 carrots thinly sliced
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- 1 lb boneless skinless chicken breast or thighs, diced
- 6 cups chicken broth
- ¾ cup long-grain white rice rinsed
- 1 bay leaf optional
- 1 teaspoon dried oregano or thyme
- Juice of 1 large lemon about 3 tablespoons
- 1 teaspoon lemon zest optional but recommended
- Salt and black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil or butter in a large pot or Dutch oven over medium heat.
- Add carrots and celery; cook for 4–5 minutes until slightly softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced chicken and cook for 3–4 minutes, stirring, until lightly cooked on the outside.
- Pour in chicken broth and add rice and bay leaf if using.
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 18–20 minutes, until rice is tender and chicken is fully cooked.
- Remove bay leaf. Stir in lemon juice, lemon zest, oregano, salt, and black pepper.
- Rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Always add lemon juice at the end to keep the flavor bright, not bitter.
- Rice will absorb broth as it sits—add more broth when reheating.
- For extra lemon flavor, serve with lemon wedges on the side.