Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup is a quick cooking chicken soup with rice, vegetables, and a light lemony broth. It’s my favorite winter soup and great for when you’re feeling a little under the weather!

This was my favorite soup last winter. I made it pretty much every week. 

It has a light lemony chicken broth, shredded chicken, rice, veggies, and fresh dill. It’s different enough from the usual chicken soup to be interesting but also close enough to still feel comforting. 

It’s great when you’re sick or just when it’s cold outside or really any time you just need a big bowl of comfort. 

I also have a Chicken and Wild Rice Soup recipe that I make constantly during the winter!

Ingredients

• Olive oil – you can use any cooking oil that you like. You could even use butter but don’t have the heat too high or it may burn.
• Onion – I like a white onion in this recipe but you can use any color.
• Carrots
• Garlic
• White rice – use any kind of white rice you like, I used jasmine because that’s what I had on hand.. If you want to use brown rice, you will need to up the cooking time according to the rice packaging and add extra broth
• Chicken broth – I like using low-sodium chicken broth so I can control how salty the soup is. I usually make my own chicken broth.
• Cooked shredded chicken – this is a great use of rotisserie chicken or you could cook your own chicken.
• Fresh lemon juice – using fresh lemon juice is pretty important in this recipe because lemon is a prominent flavor but if you need to use bottled juice, it will still be delicious.
• Fresh dill – you can use dried dill in a pinch.
• Salt and pepper

Instructions

• Cook vegetables. Cook onion and carrots in oil until softened.
• Combine. Add garlic and rice; cook until garlic is fragrant. Add chicken broth.
• Bring to a boil, cover, and lower to a simmer; cook until rice is done, about 15 minutes
• Add flavor. Stir in lemon juice and fresh dill.

How Long Is It Good For?

Lemon Chicken and Rice Soup will be good in the fridge for up to 3 – 4 days. Make sure to store it in an airtight container. I like these soup containers.

You can reheat it in the microwave or on the stovetop. The rice will continue to absorb the liquid as it sits in the fridge so it will more than likely need more chicken broth and maybe even another squeeze of lemon juice.

Can You Freeze It?

You can freeze this soup for up to 3 months. Once it’s cooled completely, transfer it to an airtight, freezer-safe container.

When you are ready to serve it, let it defrost overnight in the fridge and reheat in the microwave or on the stove. It will probably need more chicken broth to get it back to a soupy consistency.

More Soup Recipes

• Broccoli Cheddar Soup
• Dill Pickle Soup
• Instant Pot Corn Chowder
• Panera Autumn Squash Soup
• Creamy Tomato Tortellini Soup
• Taco Soup

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