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A close-up of a rustic brown bowl filled with creamy chicken and rice soup, garnished with fresh parsley and spices.

Lemon Herb Chicken and Rice Soup

This comforting Lemon Herb Chicken and Rice Soup is a delightful and nourishing meal, perfect for a cozy evening. Featuring tender chicken, fluffy rice, and a vibrant lemon finish, it's a simple yet incredibly flavorful rice soup recipe.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort, Mediterranean-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1/2-inch cubes
  • 1 medium Yellow Onion finely chopped
  • 2 medium Carrots diced
  • 2 medium Celery Stalks diced
  • 3 cloves Garlic minced
  • 8 cups Chicken Broth low sodium
  • 1 Bay Leaf
  • 1/2 cup Long Grain White Rice rinsed
  • 1/4 cup Fresh Lemon Juice from 1-2 lemons
  • 1/4 cup Fresh Parsley chopped, plus extra for garnish
  • 1 tsp Dried Oregano
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  2. Add cubed chicken to the pot and cook until lightly browned on all sides, about 5 minutes. Stir in minced garlic and dried oregano, cooking for another minute until fragrant.
  3. Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Add the rinsed long-grain white rice.
  4. Cover and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally to prevent rice from sticking to the bottom.
  5. Remove the bay leaf. Stir in the fresh lemon juice and chopped fresh parsley. Season with salt and black pepper to taste.
  6. Ladle the hot soup into bowls. Garnish with additional fresh parsley if desired. Serve immediately.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The rice will absorb more liquid over time, so you might need to add a splash of extra broth when reheating.
Variations: For a creamier texture, you can whisk 1-2 egg yolks with a little hot broth, then slowly temper this mixture back into the soup at the very end (Avgolemono style). Add other vegetables like spinach or peas for extra nutrients.
Rice Choice: While long-grain white rice is recommended for its texture, you can use brown rice, but adjust cooking time as it takes longer.