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Chicken Lemon Rice Soup Recipe

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4.2 from 6 reviews

This comforting Chicken Lemon Rice Soup combines tender chicken thighs, aromatic vegetables, and bright lemon juice in a savory broth enhanced with thyme and bay leaves. Perfect for a cozy family meal, this soup is hearty yet light, delivering refreshing citrus notes balanced by wholesome rice and fresh parsley.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 large carrots, diced
  • 3 celery stalks, diced
  • 1 ½ teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 3 garlic cloves, minced
  • 2 teaspoons dried thyme
  • 2 dried bay leaves
  • 8 cups water

Protein & Grains

  • 1 ½ pounds boneless skinless chicken thighs
  • ½ cup short grain rice

Finishing Touches

  • 2 lemons, juiced (about ⅓ cup)
  • Parsley, for serving

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook for about 10 minutes, stirring occasionally until the vegetables soften and start to caramelize.
  2. Add Aromatics and Chicken: Stir in the minced garlic and dried thyme and cook for 1 minute more, stirring constantly to release their fragrance. Add the chicken thighs, dried bay leaves, along with the remaining ½ teaspoon salt and ½ teaspoon black pepper.
  3. Simmer the Soup: Pour in the water and add the short grain rice. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer uncovered for 25 minutes, or until the chicken is fully cooked through and rice is tender.
  4. Shred Chicken and Finish Soup: Carefully remove the chicken thighs from the pot onto a cutting board. Chop them into roughly ½-inch pieces. Return the chopped chicken to the soup, remove the pot from the heat, then stir in the fresh lemon juice and chopped parsley just before serving for a bright, fresh finish.

Notes

  • Use short grain rice for a hearty, slightly creamy texture; medium grain rice can be a substitute if needed.
  • Boneless, skinless chicken thighs provide tender, flavorful meat and stay moist during simmering.
  • Fresh lemon juice added at the end preserves its bright citrus flavor.
  • Adjust salt and pepper to taste after cooking as broth concentration can vary.
  • For a gluten-free version, ensure the stock or broth used is gluten free or just use water as in this recipe.
  • Leftovers store well in the refrigerator for 3-4 days or freeze for up to 2 months.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://dishiary.com/chicken-lemon-rice-soup-recipe/