Description
This lemon chicken rice soup is packed with tender chicken, fresh veggies, hearty rice, and a squeeze of lemon for extra brightness—nourishing, comforting, and simple to make in one pot.
Ingredients
- 1 tablespoon olive oil (+ more as needed)
- 1/2 yellow onion, diced (3/4-1 cup)
- 2 stalks celery, diced (1 cup)
- 2 carrots, diced (3/4-1 cup)
- 3 cloves garlic, minced (1 1/2-2 teaspoons)
- 3/4-1 teaspoon dried basil
- 1 teaspoon dried oregano
- Pinch of ground turmeric (optional)
- 1/2 teaspoon kosher salt, or to taste
- Coarse black pepper, to taste
- 1 teaspoon chicken bouillon
- 5-6 cups chicken stock*
- 1 bay leaf
- 2-2 1/2 cups cooked chicken, shredded or diced
- 2 cups cooked rice - e.g Long-grain white rice (see note for tips/substitutes)
- 2-3 teaspoons lemon zest
- 2-3 tablespoons fresh lemon juice
- 5 fresh basil leaves, sliced (chiffonade)
- Optional: chopped parsley, for garnish
Instructions
- If using uncooked rice or quinoa, cook it before starting the soup.
- Heat olive oil in a large soup pot or Dutch oven pot over medium heat. Add onion; sauté 1–2 minutes.
- Add carrots, celery, and garlic; cook for another 1–2 minutes.
- Stir in the dried basil, oregano, turmeric (if using), salt, and pepper, and cook for another minute or so to let the spices bloom and coat the vegetables.
- Add chicken stock and bouillon; bring to a gentle simmer. *Start with 5 cups broth and adjust to desired thickness once rice has been added (later).
- Add bay leaf. Partially cover and simmer for 30 minutes to allow the flavors to develop.
- After 30 minutes, uncover the pot and stir in the cooked chicken and cooked rice or quinoa. Simmer on low for 5 minutes to warm everything through and let the flavors blend. Remove bay leaf.
- Remove from heat, stir in lemon zest and fresh basil. Add 2 tablespoons lemon juice; taste and adjust with more if needed.
- Season to taste. Garnish with parsley (optional) before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. This soup thickens as it cools because the rice continues to absorb the broth. When reheating, add extra broth or water to loosen it back to your preferred consistency.
Notes
Ingredient Notes – Long-grain white rice (jasmine or basmati) works best but short-grain rice will also work if you prefer a slightly thicker/creamier texture. I’ve used both. For a lighter, higher-protein option, use cooked white quinoa.
Finishing Notes – Add lemon juice off heat to keep the flavor bright. For extra lemon flavor, finish bowls with a squeeze of lemon and/or a sliced lemon.
Chicken & Substitutes – Rotisserie chicken works great for convenience, but any cooked chicken will do. Just make sure it’s not overly seasoned and cut or shredded into small pieces.
Storage & Meal Prep: If you want the best results, freeze the soup without the rice and add freshly cooked rice when reheating. Freeze in airtight containers for up to 3 months. To meal prep—just portion it into individual containers. For the best texture, keep the rice and soup separate if prepping more than 2 days ahead. Add cooked rice to each bowl right before serving or reheating.
- Prep Time: 10 -15 minutes
- Cook Time: About 45 minutes
- Category: soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 ¼ cup to 2 ½ cups
- Calories: 285 -290
- Sugar: 2-3 grams
- Sodium: 385 mg
- Fat: 8-9 grams
- Saturated Fat: 2 grams
- Carbohydrates: 26 grams
- Fiber: 2 grams
- Protein: 25 grams
- Cholesterol: 52.6 mg
