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Lemon Chicken Rice Soup Recipe

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3.9 from 193 reviews

This comforting Lemon Chicken Rice Soup is a hearty and flavorful dish perfect for a wholesome meal. Tender diced chicken breasts are browned and simmered with aromatic vegetables, fresh herbs, and basmati rice in a savory chicken stock base, finished with a bright splash of freshly squeezed lemon juice to add a refreshing citrus twist.

Ingredients

Chicken and Broth

  • 1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • 4 cups chicken stock
  • 1 cup water

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 leek, halved and sliced
  • 3 medium carrots, sliced
  • 2 celery stalks, diced

Seasonings and Fats

  • 2 tablespoons butter
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 to 5 sprigs of fresh thyme
  • 1 bay leaf
  • 2 tablespoons freshly squeezed lemon juice

Grains

  • 1 cup basmati rice

Instructions

  1. Brown the chicken: Heat 1 tablespoon of butter over medium-high heat in a large pot or dutch oven. Add the diced chicken and cook until browned on all sides, about 5 minutes, stirring occasionally to ensure even cooking. Remove the chicken from the pot and set aside.
  2. Sauté the aromatics: Add the remaining tablespoon of butter to the pot. When melted, add the diced onion and cook for 3 minutes until slightly softened. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
  3. Cook the vegetables: Add the sliced carrots, diced celery, and sliced leek to the pot. Cook together for 4 minutes, stirring occasionally to combine flavors and slightly soften the vegetables.
  4. Add seasonings and broth: Stir in the kosher salt, fresh thyme sprigs, ground black pepper, and bay leaf. Return the browned chicken to the pot and pour in the chicken stock. Stir everything together, then cover the pot and bring the mixture to a low boil. Reduce the heat to low and let it simmer gently for 10 minutes, stirring occasionally.
  5. Cook the rice: Add the basmati rice and 1 cup of water to the pot. Increase the heat to bring the soup back to a low boil, then lower the heat and let it simmer uncovered for 10 minutes, allowing the rice to cook fully and absorb the flavors.
  6. Finish and serve: Remove the soup from the heat and stir in the freshly squeezed lemon juice for a bright, refreshing taste. Discard the bay leaf and thyme sprigs if desired. Serve hot and enjoy!

Notes

  • For best results, use fresh lemon juice rather than bottled for a vibrant citrus flavor.
  • You can substitute basmati rice with jasmine or long-grain rice if preferred.
  • Adjust salt and pepper to taste depending on the saltiness of your chicken stock.
  • To make it gluten free, ensure the chicken stock used is free from gluten-containing additives.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

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