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; 2 dried bay leaves; 8 cups water; 1 ½ pounds boneless skinless chicken thighs; ½ cup short grain rice; 2 lemons, juiced (about ⅓ cup); Parsley for serving

If you’re looking for a comforting bowl that feels like a warm hug on a chilly day, then you’re going to love this Lemon Chicken Rice Soup Recipe. It’s bright, hearty, and loaded with tender chicken, wholesome veggies, and a zingy lemon twist that keeps it fresh and satisfying. I discovered this recipe when trying to find something both nourishing and simple to make on busy nights, and I absolutely love how it turns out every single time. Trust me, once you try it, you’ll want to keep this soup in your regular rotation.

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Why You’ll Love This Recipe

Bright and Lemony Flavor: The fresh lemon juice lifts the whole soup, giving it a lively zing that’s unexpected and delightful.
Hearty and Nutritious: Chunky chicken thighs, carrots, celery, and rice combine to make this soup truly satisfying without feeling heavy.
Easy to Make: This recipe uses simple ingredients and straightforward steps, perfect whether you’re a kitchen newbie or a busy home cook.
Family Favorite: My family goes crazy for this—I’m pretty sure it became an instant classic around here.

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, Lemon Chicken Soup, Chicken and Rice Soup, Lemon Chicken Broth, Hearty Lemon Chicken Soup

Ingredients You’ll Need

Each ingredient in this Lemon Chicken Rice Soup Recipe plays a key role— from the savory herbs to the tangy lemon. When shopping, remember fresh lemons and good quality chicken can really elevate the flavors here.

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, Lemon Chicken Soup, Chicken and Rice Soup, Lemon Chicken Broth, Hearty Lemon Chicken Soup

Olive Oil: I love using a good extra virgin olive oil for sautéing to add depth and a subtle fruitiness.
Yellow Onion: Provides sweetness and a nice aromatic base for the soup.
Carrots: These add a hint of natural sweetness and color—dicing them evenly ensures they cook just right.
Celery stalks: For that classic soup flavor, celery brings a mild bitterness that balances the sweetness.
Salt and Black Pepper: Divided amounts control seasoning as the soup develops, so don’t skip this!
Garlic cloves: Minced fresh garlic gives the soup a warm, savory punch.
Dried Thyme: This herb brings earthy notes that complement the chicken beautifully.
Boneless Skinless Chicken Thighs: I prefer thighs because they stay juicy and tender, but chicken breasts work if that’s what you have.
Dried Bay Leaves: They add subtle complexity to the broth while simmering.
Water: The base for your broth—simple but essential! Using filtered water helps if your tap water is hard.
Short Grain Rice: It breaks down a bit as it cooks, thickening the soup slightly and adding comfort.
Lemons (Juiced): Always fresh lemon juice here—it’s the key to that bright, vibrant flavor I adore.
Fresh Parsley: I sprinkle this right before serving to add freshness and color.

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 love that this Lemon Chicken Rice Soup Recipe is so versatile—you can easily tweak it depending on what you have in your pantry or your family’s tastes. Sometimes, I even switch things up for a bit of fun or to cater to different dietary needs.

Using Chicken Breast Instead of Thighs: I’ve done this when a leaner option is needed. Just be careful not to overcook breasts, as they can dry out.
Adding Fresh Herbs: Tossing in fresh thyme or dill at the end really brightens the flavor and adds an herbal punch.
Gluten-Free Version: This soup is naturally gluten-free if you use rice and check your broth ingredients, making it a safe choice for many diets.
Extra Veggies: I sometimes throw in chopped spinach or kale toward the end for an extra nutrient boost and vibrant green color.

How to Make Lemon Chicken Rice Soup Recipe

Step 1: Sauté the Vegetables Until Tender

Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, celery along with part of the salt and pepper. Stir them occasionally for about 10 minutes until everything softens and starts to sweeten. This slow sautéing really builds your soup’s base flavor, so don’t rush it.

Step 2: Add Garlic, Thyme, and Chicken

Next, toss in the minced garlic and dried thyme. Keep stirring for about a minute until you can smell that amazing aroma—this step is where the magic really starts. Add the chicken thighs whole, plus bay leaves, salt, and pepper to the pot.

Step 3: Pour in Water and Rice, Then Simmer

Now add the water and short-grain rice. Bring everything to a boil on medium-high heat, then reduce to medium-low and cover the pot. Let it simmer for about 25 minutes until the chicken is perfectly cooked and tender. Keep an eye on it so the rice doesn’t stick to the bottom.

Step 4: Chop Chicken and Finish with Lemon and Parsley

Carefully remove the chicken thighs and chop them into bite-sized pieces. Return the chicken to the pot, remove from heat, and stir in the fresh lemon juice and chopped parsley. The lemon really wakes the soup up here—you’ll notice the flavor brighten immediately.

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Pro Tips for Making Lemon Chicken Rice Soup Recipe

Use Thighs for Juiciness: I always opt for chicken thighs because they stay tender longer, especially during simmering, unlike breasts that can dry out quickly.
Don’t Skip the Lemon at the End: Adding lemon juice at the end preserves its vibrant citrus flavor; if you cook it too long, it loses brightness.
Keep an Eye on the Rice: Short grain rice thickens the soup nicely but watch the cooking time so it doesn’t turn mushy.
Season Gradually: I add salt and pepper in stages, tasting as I go, which helps balance flavors perfectly without over-seasoning.

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, Lemon Chicken Soup, Chicken and Rice Soup, Lemon Chicken Broth, Hearty Lemon Chicken Soup

Garnishes

I’m a big fan of fresh parsley right on top— it adds a lovely pop of color and fresh herbal notes. Sometimes, I’ll sprinkle a little extra lemon zest for more brightness. If I want a bit of texture, a few toasted pine nuts or crispy pita croutons are great additions.

Side Dishes

This soup pairs beautifully with a simple green salad dressed with lemon vinaigrette, or crusty bread for dipping. On chilly evenings, I love rounding out the meal with roasted vegetables or a light cucumber and tomato salad.

Creative Ways to Present

For special occasions, I like serving this soup in small mason jars at a buffet, garnished with a sprig of parsley and a thin lemon slice on the rim—it feels festive and inviting. It also makes a beautiful starter for dinner parties because of its fresh and vibrant look.

Make Ahead and Storage

Storing Leftovers

I keep leftover Lemon Chicken Rice Soup in an airtight container in the fridge and it usually stays great for about 3-4 days. It actually tastes even better the next day because the flavors have time to meld.

Freezing

This soup freezes surprisingly well. Just make sure to cool it completely before freezing in portion-sized containers. When you thaw and reheat, the rice may soak up a lot of the broth, so be ready to add a splash of water or broth to loosen it up.

Reheating

I reheat my leftovers gently over medium-low heat on the stove, stirring occasionally. Adding a little extra water or broth helps keep it from getting too thick. If you’re in a hurry, microwave in short bursts, stirring in between so it heats evenly.

FAQs

Can I use chicken breasts instead of thighs in this soup?

Absolutely! You can swap in chicken breasts if you prefer a leaner cut, but keep a close eye on the cooking time. Chicken breasts can dry out more easily, so remove and chop them as soon as they’re cooked through to keep the soup moist and tender.
Is it okay to use more or less rice?

Yes, you can adjust the rice amount based on how thick you want your soup. More rice will make it heartier and thicker; less rice gives a lighter, brothier soup. Just remember that rice continues to absorb liquid even off heat, so it’s better to err on the lighter side if you plan leftovers.
Can I make this soup vegetarian?

While this recipe centers on chicken, you can transform it into a vegetarian delight by swapping chicken thighs for hearty vegetables like mushrooms or adding tofu. Use vegetable broth instead of water for a richer base, and boost flavors with extra herbs and lemon.
Why add lemon juice at the end?

Adding lemon juice at the end preserves its bright, fresh flavor. Cooking lemon juice too long dulls the vibrant citrus taste, so stirring it in off heat gives the soup that lively pop that makes it so special.

Final Thoughts

This Lemon Chicken Rice Soup Recipe is truly close to my heart. It’s one of those recipes that feels like comfort food but without the heaviness—perfect for every season. Whether you’re making it on a busy weekday or serving it to friends on a casual weekend, it never fails to please. I honestly can’t recommend it enough, and I hope you enjoy it as much as my family and I do. So go ahead, give it a try—you’re going to find it’s easy, delicious, and possibly one of your new favorite soups!