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Cream pot with handles with chicken and rice soup with chopped parsley on top with a metal ladle, a black and white striped towel with 3 spoons, a small plate of lemon wedges and two marble salt and pepper shakers on a light blue background.
5 from 2 ratings

Lemony Chicken & Rice Soup

Yield: 6 Servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Author: Amina Al-Saigh
This lemony chicken and rice soup is comforting and bright - perfect for a cozy weeknight dinner. Packed with vegetables and herbs, simmered in chicken broth, the final touch is a big squeeze of lemon!
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Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 3 small celery sticks, diced
  • 3 large garlic cloves, minced
  • 1 teaspoon salt, more per preference
  • 1/2 teaspoon black pepper, more per preference
  • 1 teaspoon dried basil, or oregano
  • 1 teaspoon dried thyme
  • 2 bay leaves, optional
  • 1/2 cup short grain rice, washed and soaked for 15 minutes
  • 8 cups chicken broth
  • 1 1/2 cups cooked shredded chicken
  • 1/4 cup lemon juice, plus more for serving

Instructions
 

  • Wash and soak the rice for 10 to 15 minutes to soften it. After soaking, you can rub it with your hand a bit to break it down. This is optional but I like when the rice is smaller.
  • Start by placing a medium sized soup pot on medium heat and add the olive oil. Once the oil is hot, add the finely diced onions and cook until softened, for about 4 to 5 minutes. Add the diced carrots and celery and cook for another 3 to 4 minutes. Add all of the dried herbs, salt, and pepper. Stir to combine.
  • Add the short grain rice, stir to toast it a bit, then add the bay leaves and the chicken broth. Cover and simmer on medium heat for 20 minutes, stirring occasionally. Check the consistency of the soup and adjust to your preference by adding more broth/water or allowing it to simmer uncovered to thicken. Add the shredded chicken to the pot, stir and simmer for a further 5 to 7 minutes. Add the lemon juice, then taste and adjust for salt and pepper.
  • To serve, ladle into bowls and garnish with chopped parsley and more lemon juice if desired.

Notes

  • You don't have to rub the rice to break it down, this is something I like because I don't like the grains to be too big. Try it out and see how you like it!
  • It's important to use good quality chicken broth for great flavour. However if you don't have any, you can use 2 bouillon cubes dissolved in 8 cups of water.
  • Note that when adding lots of lemon juice to soup, it actually impacts how visible the salt flavour is. It makes it taste less salty. So ensure you adjust after you add lemon juice at the very last step.
Serving: 1Serving, Calories: 224kcal, Carbohydrates: 21g, Protein: 17g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 26mg, Sodium: 525mg, Potassium: 459mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3432IU, Vitamin C: 6mg, Calcium: 36mg, Iron: 2mg
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