Creamy Chicken and Lemon Rice Soup with tender chicken, fresh lemon, and hearty rice. A comforting and zesty recipe perfect for any day.
Let me set the scene: it’s a chilly afternoon, I’m wrapped in my coziest blanket, and there’s this faint drizzle tapping against the windows. You know, one of those days. The kind of day where you want comfort food, but also something that doesn’t leave you feeling like you just ate a brick. That’s when Chicken and Lemon Rice Soup came into my life.
The first time I made it was purely by accident—one of those “use what you’ve got” meals. I had some leftover rotisserie chicken (because who doesn’t?), a lonely lemon begging to be used, and just enough rice to make something happen. I figured, why not? What I didn’t expect was for this humble little experiment to become a household favorite.
It’s creamy, but not too heavy. Bright and zesty, but still comforting. And that lemon? Oh, it just wakes everything up. My kids call it “sunshine soup,” which is adorable and kind of accurate because it really does brighten your day. Now, it’s my go-to when someone’s under the weather, or when life just needs a little extra flavor.
Why You’ll Love This Chicken and Lemon Rice Soup Recipe?
- It’s fast: Ready in just 30 minutes. Seriously, you could make this after work and still have time to binge-watch your favorite show.
- Perfect balance: Creamy and cozy, with that citrusy zing to keep things interesting.
- Hearty but light: With chicken, rice, and veggies, it’s filling without making you feel stuffed.
- Versatile: Works as a light lunch, a quick dinner, or even an appetizer for a bigger meal.
Ingredient Notes:
Let’s break it down because this recipe proves simple ingredients can still pack a punch:
- Carrots, celery, and onion: The holy trinity of soup. They add sweetness and depth that makes the broth sing.
- Long-grain white rice: The perfect starch to soak up all the delicious flavors. Use less if you like your soup brothy, or more for a thicker consistency.
- Eggs and lemon juice: These two are the secret weapons. They give the soup its creamy texture and that signature tangy flavor.
- Chicken broth: The base that ties it all together. Go for low-sodium so you can control the seasoning.
- Shredded chicken: Leftovers or rotisserie chicken are perfect here—easy and flavorful.
- Herbs: Dried oregano and parsley bring warmth, while fresh parsley or mint on top adds a bright finishing touch.
- Salt and pepper: Don’t underestimate them. They’re the unsung heroes of this recipe.
Pro Tip: If you’re not a fan of super thick soups, go easy on the rice. You can always add more later if you change your mind.
How To Make Chicken and Lemon Rice Soup?
Step 1. Sauté the veggies.
Start by heating a splash of olive oil in a Dutch oven. Toss in the diced carrots, celery, and onion. Let them cook for about 5–8 minutes until softened and fragrant. This step always makes the kitchen smell amazing—it’s like a warm hug in the air.
Step 2. Add the broth and seasonings.
Stir in the dried oregano and parsley, then pour in the chicken broth. Cover the pot and bring it to a rolling boil. At this point, your kitchen starts to feel like a cozy little bistro.
Step 3. Cook the rice.
Once the broth is boiling, stir in the rice. Cover the pot with a tight-fitting lid and reduce the heat to medium-high. Let it cook for 20 minutes, but don’t over-stir—just give it a quick mix once or twice to keep the rice from sticking.
Step 4. Temper the egg mixture.
While the rice is cooking, beat the eggs and lemon juice together in a small bowl. Here’s the trick: take a ladle of hot broth from the pot and slowly whisk it into the egg mixture. This warms up the eggs so they don’t scramble when added to the soup.
Step 5. Bring it all together.
Pour the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken, salt, and pepper. Let everything heat through for a few minutes. The broth should look creamy, silky, and absolutely irresistible.
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Step 6. Serve and garnish.
Ladle the soup into bowls, sprinkle with fresh parsley or mint, and add a handful of crackers on the side. The first bite? Pure magic.
Storage Options:
Leftovers? Lucky you! Here’s how to keep that soup tasting fresh:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.
- Freezer: Yes, you can freeze it! Let the soup cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
This soup is practically begging for customization. Here are some ideas:
- Different grains: Try orzo, quinoa, or even farro for a twist. Adjust cooking times as needed.
- Vegetarian version: Use vegetable broth and replace the chicken with chickpeas or white beans.
- Extra richness: Add a splash of heavy cream at the end for a velvety finish.
- Herb swap: Dill or thyme can replace parsley for a slightly different flavor profile.
What to Serve with Chicken and Lemon Rice Soup?
This soup is a meal in itself, but pairing it with the right sides takes it to the next level:
- Crusty bread: Because dunking is non-negotiable.
- A light salad: Something crisp and tangy to complement the soup’s creaminess.
- Cheese platter: Mild cheeses like Havarti or Brie pair beautifully.
- Lemon wedges: For the lemon lovers who want that extra zing.
Frequently Asked Questions:
Can I use brown rice instead of white rice?
Absolutely! Just remember, brown rice takes longer to cook, so you’ll need to adjust the timing.
What if I don’t have fresh lemons?
Bottled lemon juice works, but fresh lemons make a big difference in flavor. Use them if you can!
Is this soup dairy-free?
It sure is! The creaminess comes from the eggs, so no dairy is involved.
So, what do you think? Ready to cozy up with a bowl of Chicken and Lemon Rice Soup? It’s comforting, zesty, and so simple to make. Whether it’s a weeknight dinner or just a rainy day pick-me-up, this soup has got you covered. Let me know how it turns out—I’d love to hear your twist on it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken and Lemon Rice Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced yellow onion
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 2 quarts low-sodium chicken broth
- 1/3 to 3/4 cup long-grain white rice adjust for desired thickness
- 2 large eggs beaten
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 heaping cup shredded cooked chicken rotisserie, roast, or poached
- Fresh parsley or mint minced, for garnish
- Soup crackers for serving
Instructions
Prepare the soup base
- Heat the olive oil in a large Dutch oven over medium heat. Add the finely diced carrots, celery, and onion, and sauté until softened, approximately 5 to 8 minutes. Stir occasionally to ensure even cooking.
Incorporate the seasonings and broth
- Add the dried oregano and parsley to the vegetables, stirring to combine. Pour in the chicken broth and cover the pot with a tight-fitting lid. Increase the heat to bring the mixture to a rolling boil.
Add and cook the rice
- Once boiling, stir in the rice. Reduce the heat to medium-high and cover the pot again. Allow the rice to cook for 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
Temper the egg mixture
- While the rice is cooking, beat the eggs and lemon juice together in a small bowl. Once the rice is fully cooked, carefully ladle a small amount of the hot broth into the egg mixture, whisking continuously. This step tempers the eggs, preventing them from curdling when added to the soup.
Combine and finish the soup
- Gradually pour the tempered egg mixture back into the pot, stirring constantly to ensure a smooth consistency. Add the shredded chicken, salt, and pepper to the soup. Let the soup simmer for an additional 2 to 3 minutes to heat through.
Serve and garnish
- Ladle the soup into serving bowls and garnish with freshly minced parsley or mint. Serve with soup crackers on the side for a delightful crunch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
