Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 42 reviews

This comforting Lemon Chicken and Rice Soup is a flavorful and hearty meal perfect for any day. Tender chicken breasts simmer with aromatic vegetables, fragrant herbs, and zesty lemon juice, combined with creamy arborio rice to create a warm and satisfying soup that nourishes and delights.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 1 ½ cups carrot, diced
  • 2 bay leaves
  • 1 ½ teaspoons salt
  • ¾ teaspoon black pepper
  • 8 cups water (or chicken stock for enhanced flavor)

Soup Enrichment and Finish

  • ¾ cup arborio rice
  • ¼ cup butter
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped

Instructions

  1. Simmer Chicken and Vegetables: In a large soup pot over medium heat, combine the chicken, minced garlic, diced onion, celery, carrots, bay leaves, salt, pepper, and water. Stir well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer gently for 30 minutes, or until the chicken is fully cooked and the flavors have melded together.
  2. Shred the Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces or strips. Set the shredded chicken aside while you continue to prepare the soup.
  3. Cook the Arborio Rice: Add the arborio rice and butter directly into the hot vegetable and broth mixture in the soup pot. Stir thoroughly to combine. Allow the soup to simmer over low heat for about 10 minutes so the rice begins to soften and absorb the flavors.
  4. Combine and Finish Cooking: Return the shredded chicken to the pot. Pour in the freshly squeezed lemon juice, and stir in the finely chopped parsley and dill. Continue cooking the soup for an additional 10 to 15 minutes, or until the rice is tender and the soup is heated through. Taste and adjust seasoning with additional salt and pepper if desired. Before serving, remove and discard the bay leaves.

Notes

  • For an even richer flavor, substitute water with homemade or store-bought chicken stock.
  • Using arborio rice adds a creamy texture to the soup as it releases starch while cooking.
  • Fresh herbs like parsley and dill brighten the flavor and add freshness to the dish.
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Adjust lemon juice to taste to balance the soup’s acidity according to your preference.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/lemon-chicken-and-rice-soup-recipe/