Lemon Chicken Soup with Rice

This Lemon Chicken Soup with Rice recipe is just the thing on a chilly afternoon or when you need a meal that feels both nourishing and uplifting. The fresh lemon adds a vibrant brightness that lifts the flavors of tender chicken, sweet carrots, and creamy rice. Whenever my family feels under the weather or needs a comfort meal, this is the soup I make to gather everyone around the table.

When I first tried this soup, we were stuck inside on a rainy day. My kids loved how the citrus made it taste cheerful, and now it has become our tradition to make this together whenever someone needs an extra hug in a bowl.

Ingredients

• Boneless skinless chicken breasts: Give the soup lean protein and stay tender when poached Choose organic or free-range for best flavor
• Garlic: Adds depth and subtle warmth Use fresh cloves for a richer aroma
• Yellow onion: Creates a sweet flavorful base Pick onions that are firm with shiny skin
• Celery: Imparts herbal crunch and aromatic flavor Fresh stalks with bright color are best
• Carrots: Bring subtle sweetness Choose carrots that are firm and vibrant
• Bay leaves: Infuse a gentle earthiness Make sure leaves are whole and not broken for easier removal
• Salt and pepper: Essential for bringing out the flavors Opt for kosher salt and freshly ground pepper
• Water or chicken stock: Forms the broth Use low-sodium stock or filtered water for best results
• Salted butter: Adds richness and a silky finish Use high-quality butter if possible or omit for dairy free option
• Arborio rice: Makes the soup creamy and satisfying Short grain rice gives a velvety texture but long grain also works
• Lemons: Brighten the whole dish Select lemons that feel heavy and yield slightly to pressure
• Fresh parsley and fresh dill: Provide a burst of green freshness Choose herbs with no wilted or yellow spots

Step-by-Step Instructions

Start the Broth:

Place chicken breasts garlic onion celery carrots bay leaves salt pepper and water or stock into a large pot over medium heat Stir everything together so flavors begin to mingle

Simmer the Chicken:

Bring the mixture to a gentle boil then reduce the heat to low Cover and let it simmer for thirty minutes The chicken should be fully cooked and vegetables will have softened Check that the chicken reaches an internal temperature of one hundred sixty five degrees

Shred the Chicken:

Remove chicken breasts carefully from the pot Set them on a plate or cutting board and use two forks to shred or dice them into bite sized pieces Set aside for now

Add Rice and Butter:

Return to the pot and stir in the butter and arborio rice Cover the pot and simmer over medium low heat for ten minutes The rice will start to soak up the broth and thicken the soup

Finish with Lemon and Herbs:

Add the shredded chicken back into the pot along with lemon juice parsley and dill Stir well Cover and cook for an additional ten to fifteen minutes until the rice is tender and flavors are blended

Season and Serve:

Taste the soup and add more salt and pepper if desired Before serving remove the bay leaves Optionally top bowls with extra lemon slices and more fresh herbs

I have always loved the aroma of fresh dill in this soup It reminds me of my grandmother sprinkling it over the pot as the final touch making the whole kitchen smell hopeful and bright

Storage Tips

Cool the soup before transferring to airtight containers Store in the refrigerator for up to four days To freeze portion into freezer safe containers and thaw overnight in the fridge before reheating on the stove

Ingredient Substitutions

If you do not have arborio rice regular long grain white rice works just as well Dried herbs can replace fresh ones at about half the quantity Leftover cooked chicken or rotisserie chicken makes weeknight prep much faster If you are out of stock use water but double check the seasoning before serving

Serving Suggestions

This soup is perfect with a slice of warm crusty bread or a fresh green salad For extra lemon zing place a wedge on the side of each bowl and let guests add more to taste It is also delicious with a dusting of parmesan or extra herbs

Cultural Context

Lemon chicken and rice soups are popular in Mediterranean and Greek cuisine where fresh lemon is often used to brighten hearty stews This recipe echoes those flavors but with a simple everyday approach that fits any kitchen

Common Recipe Questions

→ What does lemon add to the soup?

Lemon enhances the flavor, bringing brightness and a subtle tang that balances the savory elements without overpowering them.

→ How can I make this dairy free?

Omit the butter to keep the soup dairy free. The overall flavor and consistency will remain delicious and light.

→ Is it possible to use leftover or rotisserie chicken?

Yes, simply start by sautéing the onion, garlic, carrots, and celery, then add rice and use stock instead of water before stirring in the cooked, shredded chicken.

→ Can dried herbs replace fresh parsley and dill?

Absolutely. Use 1 1/2 tablespoons of dried parsley and 2 teaspoons of dried dill as substitutes for fresh herbs.

→ Do I have to use arborio rice?

No, long-grain white rice also works well. Brown rice may need more liquid and a longer cooking time.