This Lemon Chicken and Rice Soup is bursting with flavor and warmth. A delightful dish that combines tender chicken, fresh veggies, and a bright lemony twist perfect for any season that everyone will love!
Why You’ll Love This Lemon Chicken and Rice Soup
There’s nothing like a homemade chicken soup. This recipe is not only simple but also packed with flavor, making it a perfect for busy weeknights. The combination of tender chicken, fresh vegetables, and a zesty lemon twist makes it a dish that everyone will love. Plus, it’s a great way to use up ingredients you already have at home!
Quick and Easy: This Lemon Chicken and Rice soup can be whipped up in 30 minutes making is perfect for a weeknight dinner!
Flavorful: A comforting blend of chicken, veggies, and lemon.
Healthy: This soup is packed with vegetables, lean chicken, and lemon.
Customizable: If you want to use up some veggies you already have in your fridge, toss them in the soup to make it your own!
READ NEXT: If you liked this Lemon Chicken and Rice Soup recipe, you’ll love our Italian Sausage and Vegetable Parmesan Pasta Soup, French Onion Soup, and Stove Top Chicken Stew!
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Ingredients
- Chicken breast
- Celery ribs
- Carrots
- Yellow onion
- Garlic
- Olive Oil
- Chicken broth
- Bay leaves
- Italian seasoning
- Rice – use whatever kind of rice you have. I like making it with jasmine or wild rice.
- Lemon juice
- Spinach
- Salt and pepper, to taste
How to Make Lemon Chicken and Rice Soup
For the Chicken:
First, season the chicken breasts with salt and pepper until evenly seasoned on both side.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 5 minutes on each side.
Pour in 1/2 cup of chicken broth and cover with a lid. Then, let the chicken cook for 10 minutes. Check the temperature and let the chicken continue cooking for a few minutes until the internal temperature reaches 165°F. If the chicken broth evaporates and the bottom starts to burn, add another 1/4 cup or so of chicken broth.
When the chicken reaches 165°F, shred it. If you have a stand mixer, place the chicken in the bowl and mix on low with the paddle attachment until it is perfectly shredded. If you don’t have a stand mixer, you can shred the chicken with two forks. Set the shredded chicken aside for now.
For the Soup:
Next, prep the vegetables. Juice 2-3 lemons until you get about 1/3 cup of juice. Chop the celery and carrots, dice the onions, and mince the garlic.
In a large soup pot over medium heat, add 1 tablespoon of olive oil. Then, add the celery, carrots, and onion. Sauté until the onions begin to become translucent, about 5 minutes. Add the minced garlic and stir until fragrant, about 1 minute.
Pour in 8 cups of chicken broth and lemon juice, throw in the bay leaves, add the Italian seasoning, and bring to a boil. Then, pour in the uncooked rice, turn the heat to medium-low, and let it simmer for about 10 minutes until the rice is cooked through.
Once the rice is cooked, add the shredded chicken to the pot. Let the soup simmer for another 4-5 minutes, then add a handful of spinach. Stir until the spinach is wilded. Season with salt and pepper.
Tools You’ll Need
- Meat thermometer: Having a meat thermometer on hand is essential when cooking chicken to ensure the internal temperature reaches 165°. It’s also important to check the temperature so you don’t overcook it and end up with dry chicken.
- Soup pot: to make the soup
- Skillet with a lid: to cook the chicken
Tips and Substitutions
The chicken breasts can be swapped for chicken thighs. Use whatever you have or prefer!
Store in the refrigerator for up to 4 days.
The rice may soak up a bit of the broth in the refrigerator. When reheating, you can add a splash of chicken broth to make the soup brothier.
You can use rotisserie chicken and shred it instead of cooking the chicken yourself if you’re on a time crunch.
Lemon Chicken and Rice Soup
Course: Dinner, SoupsDifficulty: Easy6
servings40
minutesZesty and comforting chicken soup recipe packed with veggies.
Ingredients
1 – 1 1/2 pounds chicken breast
3 celery ribs
3 carrots
1 yellow onion
3 cloves garlic
2 tablespoons olive oil, divided
9 cups chicken broth, divided
2 bay leaves
2 teaspoons Italian seasoning
3/4 cup rice
1/3 cup lemon juice
1 cup spinach
salt and pepper, to taste
Directions
- First, season the chicken breasts with salt and pepper until evenly seasoned on both side.
- In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 5 minutes on each side.
Pour in 1/2 cup of chicken broth and cover with a lid. Then, let the chicken cook for 10 minutes. Check the temperature and let the chicken continue cooking for a few minutes until the internal temperature reaches 165°F. If the chicken broth evaporates and the bottom starts to burn, add another 1/4 cup of chicken broth. - When the chicken reaches 165°F, shred it. If you have a stand mixer, place the chicken in the bowl and mix on low with the paddle attachment until it is perfectly shredded. If you don’t have a stand mixer, you can shred the chicken with two forks. Set the shredded chicken aside for now.
- Next, prep the vegetables. Juice 2-3 lemons until you get about 1/3 cup of juice. Chop the celery and carrots, dice the onions, and mince the garlic.
- In a large soup pot over medium heat, add 1 tablespoon of olive oil. Then, add the celery, carrots, and onion. Sauté until the onions begin to become translucent, about 5 minutes. Add the minced garlic and stir until fragrant, about 1 minute.
- Pour in 8 cups of chicken broth and lemon juice, throw in the bay leaves, add the Italian seasoning, and bring to a boil. Then, pour in the uncooked rice, turn the heat to medium-low, and let it simmer for about 10 minutes until the rice is cooked through.
- Once the rice is cooked, add the shredded chicken to the pot. Let the soup simmer for another 4-5 minutes, then add a handful of spinach. Stir until the spinach is wilded. Season with salt and pepper.
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