Name: Lemon Chicken Rice Soup Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1 teaspoon dried thyme; 1 ½ pounds boneless skinless chicken thighs; 2 dried bay leaves; 8 cups water; ½ cup short grain rice; 2 lemons, juiced (about ⅓ cup); Parsley, for serving

If you’re in the mood for something cozy, nourishing, and absolutely bursting with fresh flavor, let me introduce you to my go-to Lemon Chicken Rice Soup Recipe. I love this recipe because it’s got that perfect balance of hearty chicken, tender rice, and a zingy lemon broth that just warms your soul. When I first made this, I was amazed at how simple ingredients come together to create something so special—you’re going to want to keep this one handy for those slower days or when you need a comforting dinner fast.

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Why You’ll Love This Recipe

Simple, wholesome ingredients: You probably already have most of these in your pantry, making it easy to whip up anytime.
Bright lemony flavor: The fresh lemon juice adds a refreshing twist that livens up the classic chicken soup.
Comforting and filling: With tender chicken thighs and rice, it’s a bowl that satisfies and feels like a warm hug.
Family-approved: My whole crew goes crazy for this, especially on chilly nights or when someone’s under the weather.

The image shows two white bowls filled with creamy chicken and rice soup placed on a white marbled surface. The soup has three clear layers: a brothy top with small green herb pieces, middle chunks of white chicken and orange carrot cubes, and a bottom layer of soft white rice. Pieces of celery and herbs are visible throughout, adding green and orange highlights. Next to one bowl, there is a spoon with a metallic shine placed on a light pink cloth. A white plate with lemon wedges is partly visible on the left side of the image. In the upper right, a pot with more soup and a metallic ladle is seen. The photo is taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Rice Soup, healthy chicken soup with lemon, easy lemon chicken soup, comforting rice soup, quick lemon chicken dinner

Ingredients You’ll Need

For this Lemon Chicken Rice Soup Recipe, you’re using staple veggies and pantry favorites that blend beautifully for rich flavor and texture. Here’s what to keep in mind when shopping:

Flat lay of a small white ceramic bowl of olive oil, one whole yellow onion, three large whole carrots, three whole celery stalks, three whole garlic cloves, one whole lemon cut in half showing bright yellow flesh, a small white ceramic bowl of dried thyme, two raw boneless skinless chicken thighs, two whole dried bay leaves, a small white ceramic bowl of short grain rice, a small white ceramic bowl of salt, a small white ceramic bowl of black pepper, and a few sprigs of fresh parsley arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Lemon Chicken Rice Soup, healthy chicken soup with lemon, easy lemon chicken soup, comforting rice soup, quick lemon chicken dinner

Olive oil: Opt for a good quality extra virgin olive oil for better depth and aroma.
Yellow onion: This adds sweet undertones once sautéed—don’t skip it!
Carrots: Fresh and diced, they soften up and add a hint of natural sweetness.
Celery stalks: The classic soup trio base; providing subtle crunch and earthiness.
Salt and black pepper: Essential for seasoning in layers, so your soup isn’t bland.
Garlic cloves: Fresh minced garlic boosts that aromatic, savory punch.
Dried thyme: Adds subtle herbal warmth that complements the lemon beautifully.
Boneless skinless chicken thighs: I love thighs because they stay juicy and tender better than breast meat.
Dried bay leaves: Infuse gentle earthiness during simmering—remember to remove them before serving!
Water: Nothing fancy needed—water is a blank slate to build your broth.
Short grain rice: This variety gets creamy without sticking together like glue.
Lemons: Freshly squeezed lemon juice is a game-changer here, bringing brightness and acidity.
Parsley: I like adding fresh parsley at the end for color and that fresh herb kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up with this Lemon Chicken Rice Soup Recipe depending on what’s in season or what my family’s craving. Don’t be afraid to personalize it—you’ll find it forgiving and adaptable.

Vegetable add-ins: When I have some zucchini or spinach on hand, I toss them in for some extra greens and nutrients.
Grain swap: I’ve substituted quinoa or orzo instead of rice, which adds interesting textures and a gluten-free option.
Broth boost: If you want richer flavor, swapping water for low-sodium chicken broth always takes it up a notch.
Spice it up: I once added a pinch of crushed red pepper flakes for a subtle heat—my family loved that twist!

How to Make Lemon Chicken Rice Soup Recipe

Step 1: Sauté Your Flavor Base

Start by heating olive oil in a large stockpot over medium heat. Toss in diced onion, carrots, celery, along with 1 teaspoon salt and ½ teaspoon pepper. Stir occasionally for about 10 minutes until the veggies are soft and fragrant—this slowly builds your soup’s flavor foundation. I like to take my time here; rushing this step makes a big difference in taste.

Step 2: Add Garlic, Herbs, and Chicken

Once the veggies are tender, add your minced garlic and dried thyme. Stir continuously for about a minute so the garlic doesn’t brown or burn—it should just release those lovely aromas. Then add your boneless skinless chicken thighs, bay leaves, and the remaining salt and pepper. The chicken will cook slowly and soak up all the flavors.

Step 3: Simmer with Rice and Water

Pour in the water and add the short grain rice. Turn the heat up to bring everything to a gentle boil, then reduce to medium-low, cover the pot, and let it simmer for about 25 minutes. The rice will cook through, and the chicken will become tender and juicy. Watch the pot occasionally to make sure it’s simmering and not boiling too vigorously.

Step 4: Chop Chicken and Add Lemon

After the chicken cooks through, scoop it out onto a cutting board and chop into bite-sized pieces—about ½ inch works great. Return the chopped chicken to the soup, remove it from heat, and stir in freshly squeezed lemon juice and chopped parsley. That zingy lemon flavor is the final wow factor you just can’t skip.

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Pro Tips for Making Lemon Chicken Rice Soup Recipe

Sauté Slowly: Taking your time to soften the veggies on medium heat unlocks richer flavor; don’t rush this crucial step.
Use Thighs for Juiciness: Chicken thighs stay tender after simmering, unlike breasts that can dry out easily.
Add Lemon Last: Lemon juice loses brightness if boiled, so add it at the end off the heat for the freshest taste.
Don’t Forget Bay Leaves: These subtle flavor boosters make a big difference—just be sure to remove them before serving to avoid bitterness.

How to Serve Lemon Chicken Rice Soup Recipe

Two white bowls filled with chicken soup placed on a white marbled surface. Each bowl has a light yellow broth with shredded chicken pieces, small diced orange carrots, small green celery pieces, and white rice, topped with chopped green herbs. One bowl shows a silver spoon resting inside the bowl on the right side. A lemon wedge sits on the edge of the front bowl. Next to the bowls, there is a white plate holding several lemon slices. A soft orange cloth napkin lies under the front bowl. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Rice Soup, healthy chicken soup with lemon, easy lemon chicken soup, comforting rice soup, quick lemon chicken dinner

Garnishes

Every time I serve this soup, I sprinkle a handful of fresh chopped parsley right on top—it adds great color and that fresh herbal note I love. Some days, I’ll also add a few thin lemon slices or a generous grind of black pepper for extra zing. If you want to mix it up, a little drizzle of good olive oil or a sprinkle of grated Parmesan can be lovely too!

Side Dishes

This soup stands beautifully on its own, but I often pair it with crisp green salads or warm crusty bread to soak up every bit of that lemony broth. Garlic bread or a warm baguette also work perfectly if you want something a little heartier alongside.

Creative Ways to Present

For special occasions, I like serving this soup in pretty soup crocks or even hollowed-out sourdough bread bowls—makes it feel extra cozy and fun! You could also set up a “soup bar” with different garnishes like fresh herbs, lemon wedges, chili flakes, and shredded cheese so everyone customizes their bowl.

Make Ahead and Storage

Storing Leftovers

I like to store leftover Lemon Chicken Rice Soup in airtight containers in the fridge, and it stays fresh for 3-4 days. A tip I learned is to keep the lemon juice separate if you’re storing longer—add fresh lemon just before reheating for the best flavor.

Freezing

I’ve frozen this soup successfully by cooling it completely first, then placing it in freezer-safe containers. The rice does soften a bit after freezing, so if you prefer more texture, freeze the soup without the rice and cook fresh rice when you reheat.

Reheating

Reheat gently on the stove over low heat to prevent the chicken from drying out. If the soup seems too thick, add a splash of water or broth to loosen it up. Stir in some fresh lemon juice right before serving to revive its brightness.

FAQs

Can I use chicken breasts instead of thighs in this Lemon Chicken Rice Soup Recipe?

You absolutely can, though chicken breasts tend to dry out during simmering compared to thighs. If using breasts, add them toward the end of cooking and be careful not to overcook. Thighs really do offer more tender, juicy results for this soup.
Is it okay to use chicken broth instead of water?

Yes! Using chicken broth will deepen the flavor and make the soup richer. Just watch your salt levels since broth can be salty. I often use low-sodium broth to control seasoning better.
Can I make this soup in a slow cooker or Instant Pot?

You can! For slow cooker, sautéing the veggies first is recommended, then add all ingredients and cook on low for 4-5 hours. In an Instant Pot, use the sauté function for veggies, then pressure cook for about 10 minutes. Add lemon and parsley after cooking.
How do I keep the lemon flavor bright and fresh?

The key is to add lemon juice only after removing the soup from heat. Cooking lemon juice too long will dull its brightness and add bitterness, so stir it in just before serving.
What type of rice works best for this Lemon Chicken Rice Soup Recipe?

Short grain rice is ideal because it softens nicely and thickens the soup gently without becoming mushy or clumping too much. Long grain rice can work but may result in a thinner broth.

Final Thoughts

This Lemon Chicken Rice Soup Recipe is one of those comforting dishes that’s both simple to make and special every time you eat it. I’ve made it countless times for family and friends, and it never disappoints—pretty much a guaranteed winner. I hope you enjoy it as much as we do because it’s like a warm hug in a bowl that lifts you up on busy or chilly days. Give it a try soon and let me know what you think—you might find yourself reaching for it again and again!