Lemony Chicken & Rice Soup

Ingredients

• 2 tablespoons (30 ml)olive oil
• 1yellow onion, finely diced
• 2 mediumcarrots, peeled and diced
• 3 smallcelery sticks, diced
• 3 largegarlic cloves, minced
• 1 teaspoon (more to taste)salt
• ½ teaspoon (more to taste)black pepper
• 1 teaspoondried basil or oregano
• 1 teaspoondried thyme
• 2bay leaves (optional)
• 95 g (½ cup)short-grain rice, washed and soaked for 15 minutes
• 1.9 litres (8 cups)chicken broth
• 225 g (1½ cups)cooked shredded chicken
• 60 ml (¼ cup), plus more for servinglemon juice

Instructions

1. 1

   Soak the rice

   Wash the rice and soak it for 10 to 15 minutes to soften it. After soaking, rub it gently with your hand to break the grains into smaller pieces, if you like.

2. 2

   Cook the vegetables

   Set a medium soup pot over medium heat and add the olive oil. Once hot, add the onion and cook for about 4 to 5 minutes, until softened. Add the carrots and celery and cook for another 3 to 4 minutes. Stir in the dried herbs, salt and pepper.

3. 3

   Simmer the soup

   Add the rice and stir briefly to toast it, then add the bay leaves and chicken broth. Cover and simmer over medium heat for 20 minutes, stirring occasionally. Check the consistency: add more broth or water to thin it, or simmer uncovered to thicken it. Stir in the shredded chicken and simmer for a further 5 to 7 minutes. Add the lemon juice, then taste and adjust the salt and pepper.

4. 4

   Serve with lemon

   Ladle the soup into bowls. Garnish with chopped parsley and more lemon juice, if desired.

What is lemony chicken and rice soup?

This is a home-style American soup built around chicken broth, cooked chicken, vegetables and rice. It takes familiar chicken soup ingredients and gives them a lively finish with lemon.

The recipe works for a weeknight because it uses cooked shredded chicken and brings the soup together in one pot. Short-grain rice adds a soft, hearty texture as it simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 17g protein, 21g carbs, 9g fat.

The rice and vegetables provide most of the carbohydrates, while the chicken supplies much of the protein. Olive oil contributes most of the added fat, with the chicken and broth also affecting the total. For a more balanced plate, serve a bowl alongside a green salad or extra vegetables.

The vegetable base

Onion: cooking it until soft builds a mellow savoury base before the broth goes in.

Carrot and celery: give the soup sweetness and a fresh, aromatic note. Dice them evenly so they cook at a similar rate.

Rice and broth

Short-grain rice: washing and soaking it helps soften the grains before they simmer. The optional hand-rubbing breaks them into smaller pieces, making the rice less distinct in the finished soup.

Broth: the rice absorbs liquid as it cooks, so check the consistency before adding the chicken. Stir occasionally to keep the rice from settling at the bottom.

Herbs and seasoning

Dried herbs: basil or oregano, thyme and optional bay leaves add an herby savouriness. Use basil or oregano according to the flavour you prefer.

Salt and pepper: the broth may already be seasoned, so taste the soup after simmering and adjust before serving.

When is the soup ready?

Rice: after the 20-minute covered simmer, check that it is tender and the soup has reached a consistency you like. Add broth or water for a looser soup, or simmer uncovered to thicken it.

Chicken: because it is already cooked, it needs only a further 5 to 7 minutes in the pot to heat through. Add the lemon juice at the end so its bright flavour remains noticeable.

A bright finish and serving ideas

Lemon: stir in the measured juice, then offer more at the table for anyone who wants a sharper finish. Chopped parsley is an optional garnish mentioned in the method.

Serve the soup in bowls as a complete meal, or pair it with crusty bread or a simple green salad. If serving bread, it can be used to mop up the savoury broth.

Recipe notes & tips

• Soak the rice for 10 to 15 minutes before cooking, as directed.
• Stir occasionally during the covered simmer so the rice does not settle and stick.
• Check the soup's thickness before adding the chicken and loosen it with extra broth or water if needed.
• Add the cooked chicken only for the final 5 to 7 minutes so it heats through without prolonged simmering.
• Taste after adding the lemon juice, then adjust the salt, pepper or lemon to suit.
• Serve extra lemon juice at the table for a brighter bowl.

Variations

• Choose oregano: use it in place of the dried basil for a different herbal note.
• Use fresh herbs: replace the dried herbs with fresh herbs to suit your taste.
• Add more lemon: squeeze extra juice into each bowl for a sharper finish.
• Make it looser: stir in additional broth or water to thin the soup.
• Make it thicker: simmer uncovered until the soup reaches your preferred consistency.

Common mistakes to avoid

• Skipping the rice rinse: wash the rice before soaking it as directed.
• Leaving the rice unstirred: stir occasionally during the simmer to help prevent sticking.
• Adding chicken too early: add cooked shredded chicken for only the final 5 to 7 minutes.
• Overlooking the consistency: check the soup after the rice simmers and add broth or water if needed.
• Seasoning without tasting: taste after the lemon goes in, then adjust salt and pepper.
• Adding all the lemon at once: add the measured amount, taste, and serve extra separately if desired.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until hot, adding a little broth or water if the rice has thickened the soup.

Frequently asked questions