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    Urban Bliss Life » All Recipes » Soup Recipes » Lemon Chicken and Rice Soup

    Published: April 12, 2024 / Updated: April 18, 2024 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Lemon Chicken and Rice Soup

    41 shares
    Jump to Recipe
    Lemon Chicken and Rice Soup in a white bowl with title text overlay.

    This Lemon Chicken and Rice Soup is a good soup recipe for chilly nights, if you're feeling under the weather, or just want a yummy soup that's comforting and nourishing. It's easy to make in one pot, making it a perfect recipe for dinner any night of the week.

    Lemon Chicken and Rice Soup in a white bowl.

    There are few foods as comforting and nourishing as a warm bowl of soup. And while our Immunity-Boosting Instant Pot Chicken Noodle Soup recipe is one of our favorite soup recipes, we think you'll love this one, too! This lemon chicken rice soup is a gluten-free, dairy-free version of the classic chicken noodle soup.

    Full of bright citrus, hearty vegetables, protein-packed chicken, and nutrient-rich brown rice, this healthy soup is a one-pot wonder the whole family will love.

    Jump to:
    • 🌟 Why this recipe works
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • 🍷 🥂 Wine pairings
    • 🍳 Kitchen tools and equipment
    • More chicken recipes
    • Lemon Chicken and Rice Soup
    • 💖 Reader fave recipes

    🌟 Why this recipe works

    bowl of chicken and rice soup with carrots and herbs.

    This Lemon Chicken and Rice Soup is one of our favorite soups for nights that are chilly or when you're feeling a little under the weather.

    • One-pot wonder - Everything cooks in one pot, making cooking and clean-up easier.
    • Nourishing ingredients - The recipe calls for simple ingredients you can find in any local grocery store.
    • Nutritious and delicious - This hearty soup not only has healthy ingredients like vegetables, tender chicken, and rice. It also has bright lemon flavor in every spoonful.
    • Dairy-Free and Gluten-Free - Unlike chicken noodle soup, this chicken rice soup recipe is naturally gluten free and dairy free.
    • Makes a large batch - Soup is great for serving a crowd as an appetizer, but this recipe also makes 6 full servings as a main course. You can also freeze the soup (see the Recipe FAQs for tips on how to do this).

    🛒 Ingredient notes

    bowls and plates full of individual ingredients needed to make Lemon Chicken and Rice Soup.

    You probably already have many of these ingredients on hand to make this delicious chicken lemon rice soup!

    • Chicken - You can use boneless skinless chicken breast, or skinless, boneless chicken thighs. Just be sure not to use bone-in chicken, as the cook time is different. This is also a great recipe to use up leftover whole chicken, rotisserie chicken, pre-packaged shredded chicken.
    • Chicken stock or broth - You can use homemade broth or homemade stock, or store-bought chicken stock. Alternatively, you can substitute with water, but chicken stock or broth adds a lot more flavor to the soup!
    • Rice - I love the chewiness and added nutrition that brown rice adds to this soup. You can use a white rice, like a long grain rice, if you prefer; just note that the cooking time may be different.
    • Olive oil - You'll need olive oil to sauté the vegetables.
    • Lemon juice - Fresh lemon juice adds brightness and acidity to the soup. Optional: add a little lemon zest for even more citrusy zing!
    • Vegetables - Add chopped carrots and celery for a nutrition boost and added texture. Use fresh vegetables if you have them, but you can easily substitute with frozen vegetables.
    • Aromatics - You'll need diced onions and minced fresh garlic.
    • Herbs - Use chopped fresh thyme leaves and chopped fresh parsley. If you want a lighter flavor, substitute fresh dill for the thyme leaves, which add an earthier flavor.

    ✅ Step-by-step instructions

    You'll find a full list of ingredients and more instructions in the printable recipe card at the bottom of this post. But here are step-by-step photos to help you make this easy soup recipe.

    onions and garlic cooking in a large pot.
    carrots, celery, onions and garlic in a pot.
    carrots, celery, onions and garlic in a pot.
    1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onions and garlic and sauté one minute.
    2. Add the carrots and celery, along with the thyme, salt and pepper. Sauté together for about 2 minutes, to soften the veggies.
    measuring cup of chicken stock adding liquid to a pot of soup.
    tongs holding raw chicken going into a large pot.
    brown rice in a white bowl over a pot of soup.

    3. Pour in the chicken stock, lemon juice, add the chicken and rice and bring to a boil.

    chicken soup boiling.
    blue dutch oven with lid on.
    wooden spoon stirring chicken soup.


    4. Then lower to medium-low heat, cover, and simmer for about 20-30 minutes.
    5. Be sure to stir the soup every 10 minutes or so.
    6. Cook just until the rice and chicken are both cooked.

    cooked chicken soup in a large pot.
    two forks shredding cooked chicken on a plate.
    plate of shredded chicken over a pot of soup.


    7. Remove the chicken and transfer to a plate. Shred with two forks.
    8. Return the shredded chicken to the pot, and stir.

    Serve garnished with chopped fresh parsley.

    👩🏻‍🍳 Recipe FAQs

    bowl of lemon chicken, rice, and vegetable soup next to a large pot of soup with a spoon.
    Can I use rotisserie chicken instead?

    Absolutely! This soup recipe is perfect for using up leftover chicken or rotisserie chicken! Simply shred the cooked chicken meat and at it at the end a few minutes before serving. Easy peasy!

    Can I freeze chicken and rice soup?

    If you intend to freeze the soup, I recommend cooking soup without the rice, then freezing in freezer bags or a freezer-safe airtight container. Then when you are ready to thaw the soup, cook the rice separately and add it to the thawed/reheated soup.

    If you try to freeze the soup with the rice, the liquid will absorb the rice, and it will become a gummy, thick texture when you thaw it.

    What's the best way to store leftover soup?

    Allow the soup to cool to room temperature, then store in airtight containers in the refrigerator for up to 4 or 5 days.

    🍽 Serving ideas

    bowl of lemon chicken, rice, and vegetable soup next to a large pot of soup with a spoon.

    Serve this chicken and rice soup with a homemade French bread loaf, Garlic Rosemary Focaccia Bread, and/or a Broccoli Crunch Salad.

    🍷 🥂 Wine pairings

    several glasses of white wine, with a bottle pouring white wine into one glass.

    This bright lemon chicken soup is delicious when paired with a dry white wine, such as a crisp Chardonnay or Pinot Gris.

    🍳 Kitchen tools and equipment

    ladle full of chicken and rice soup above a pot of soup.

    Ready to make this easy recipe for dinner tonight? Here are the kitchen tools and equipment you'll need:

    • Large pot - Use a Dutch oven or large soup pot to make the soup.
    • Cutting board and knife - You will need a large cutting board and sharp knife to chop the vegetables.
    • Tongs - Kitchen tongs make it easy to transer the chicken in and out of the pot.
    • Forks - You'll need two forks to shred the chicken.
    • Ladle - Use a ladle with a serving spout to serve the soup.

    More chicken recipes

    • bang bang chicken skewers on a plate with herb garnish.
      Bang Bang Chicken Skewers
    • tandoori chicken skewers.
      Tandoori Chicken Skewers
    • Balsamic Chicken Salad.
      Balsamic Chicken Salad
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      Chicken and Chorizo Orzo

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    Lemon Chicken and Rice Soup in a white bowl.

    Lemon Chicken and Rice Soup

    5 from 1 vote
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins
    Recipe by Marlynn Schotland
    This is a warm and comforting soup full of bright citrus flavors, tender chicken, and hearty rice.
    Servings: 6 servings
    Calories: 213kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Equipment

    • 1 Dutch Oven

    Ingredients

    • 1 Tablespoon extra virgin olive oil
    • ½ cup finely diced onion
    • 2 garlic cloves, minced
    • 3 medium carrots, peeled and diced
    • 3 celery stalks, diced
    • 2 bay leaves
    • ½ teaspoon thyme leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 8 cups chicken stock
    • juice of two lemons
    • 2 boneless, skinless chicken breasts
    • 1 cup uncooked brown rice
    • 1 Tablespoon chopped fresh parsley

    Instructions

    • Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onions and garlic and sauté one minute.
    • Add the carrots and celery, along with the thyme, salt and pepper. Sauté together for about 2 minutes, to soften the veggies.
    • Pour in the chicken stock, lemon juice, add the chicken and rice and bring to a boil. Then lower to medium-low heat, cover, and simmer for about 20-30 minutes, stirring the soup every 10 minutes or so. Cook just until the rice and chicken are both cooked (see Notes).
    • Serve garnished with chopped fresh parsley.

    Notes

    Makes approximately 6 servings.
    How to tell when chicken is done: Chicken is cooked when a thermometer inserted into the thickest part of the meat has an internal temperature of 165°F. 
    Storage: allow the soup to cool, then store in an airtight container in the refrigerator for up to 4-5 days. You can also store in freezer bags or an airtight freezer-safe container for up to two months. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 213kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 676mg | Potassium: 511mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5181IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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