chicken lemon rice soup recipe

Written BySheba G Updated On
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The Best chicken lemon rice soup recipe

This chicken lemon rice soup is one of my go to recipes when I want something warm and comforting. It is simple to make and uses basic ingredients you probably already have in your kitchen. My family loves how bright and fresh it tastes with the lemon and the tender chicken and rice make it a filling meal.

I first made this soup on a cold winter day and it quickly became a favorite. It is perfect for when you are feeling under the weather or just need a cozy dinner. The lemon adds a nice zing without being too sour and the rice gives it a hearty texture. It is also a great way to use up leftover chicken or rotisserie chicken from the store.

Health wise this soup is a winner. It is packed with protein from the chicken and the rice provides energy. The lemon is full of vitamin C which is great for your immune system. Plus it is a lighter option compared to creamy soups so you can enjoy a big bowl without feeling heavy. My kids even ask for seconds and that is always a win in my book.

Chicken Lemon Rice Soup

4.8 from 1229 votes

A bright and comforting soup with tender chicken, fluffy rice, and a fresh lemon flavor. It is easy to make and perfect for a cozy dinner or when you need a little pick me up.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup long grain white rice
2 cups cooked shredded chicken
3 large eggs
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
2Add garlic and cook for 1 minute until fragrant.
3Pour in chicken broth and bring to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
4Add shredded chicken to the pot and stir to combine. Cook for 2 minutes to warm through.
5In a medium bowl, whisk together eggs and lemon juice until smooth.
6Slowly drizzle about 1 cup of the hot soup broth into the egg mixture while whisking constantly to temper the eggs. This prevents them from scrambling.
7Pour the egg mixture back into the pot while stirring gently. Cook for 2 to 3 minutes until the soup thickens slightly. Do not let it boil.
8Season with salt and pepper. Serve hot, garnished with fresh parsley.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef knife
Measuring cups and spoons
Whisk
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a creamier texture, you can add a splash of heavy cream at the end. Use leftover rotisserie chicken to save time. If the soup is too thick, add more broth to reach your desired consistency.

Watch Video Of How Chicken Lemon Rice Soup Works

This chicken lemon rice soup is a simple and satisfying meal that works for busy weeknights or lazy Sundays. It is light yet filling and the bright lemon flavor makes it feel special. I always feel good serving this to my family because it is healthy and everyone loves it.

❓ Frequently Asked Questions About Chicken Lemon Rice Soup

1. Can I use brown rice instead of white rice?

Yes you can use brown rice but it will take longer to cook. Brown rice needs about 40 to 45 minutes to become tender so adjust the cooking time accordingly. You may also need to add more broth as it absorbs more liquid.

2. How do I prevent the eggs from scrambling when adding to the soup?

The key is to temper the eggs. Slowly whisk a cup of hot broth into the egg and lemon mixture before adding it to the pot. This gradually raises the temperature of the eggs so they blend in smoothly without scrambling. Keep the soup at a low simmer and stir gently.

3. Can I make this soup ahead of time?

You can make it ahead but the rice will continue to absorb liquid and the soup may thicken. When reheating add a splash of chicken broth or water to thin it out. The lemon flavor may also mellow so you can add a little extra lemon juice when serving.

4. Is this soup gluten free?

Yes this soup is naturally gluten free as long as you use gluten free chicken broth. The recipe does not contain any flour or wheat based ingredients. Always check the labels on your broth to be sure.

5. Can I freeze chicken lemon rice soup?

Freezing is not recommended because the rice can become mushy and the texture may change. The egg and lemon mixture can also separate when thawed. It is best to enjoy this soup fresh or within a few days in the refrigerator.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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