Lemony Chicken Rice Soup - This lemony chicken rice soup is comforting and bright, with tender chicken, soft rice, and a clean citrus finish that keeps every spoonful light. The broth tastes savory and warm from onion, garlic, and herbs, while lemon adds a fresh pop that balances the richness of the chicken. The texture is cozy and satisfying: silky broth, fluffy rice, and juicy bites of chicken that don’t feel dry. It’s the kind of soup that feels restorative, simple, and genuinely delicious any time you want something warm but not heavy.

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Lemony Chicken Rice Soup - The key to great chicken rice soup is protecting texture: rice can turn mushy and chicken can turn dry if you cook everything the same way for too long. This recipe uses a gentle simmer and staged cooking so each ingredient stays at its best. After testing, I found that sautéing the aromatics first builds a flavorful base, then simmering chicken in that broth keeps it juicy because the heat stays below a boil. Rice is added once the broth is seasoned and stable; that way it absorbs flavor as it cooks, but it doesn’t overcook while the chicken finishes. Lemon is always added at the end—acid dulls if it simmers too long, and finishing with lemon juice and zest gives that clean, bright flavor that makes the soup feel fresh. If you want a slightly thicker, more velvety broth, a small spoon of rice starch from the pot naturally helps as it cooks, and a touch of olive oil at the end can make the surface glossy. This shows how basic ingredients create something special: careful timing turns a simple soup into something that tastes balanced and thoughtfully made. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—gentle heat, staged rice, and late lemon guarantee tender chicken, fluffy rice, and a bright finish every time.

Dietary Notes

✓ Bright Comfort Soup
✓ Tender Chicken Bites
✓ Clean Lemon Finish
✓ Great for Leftovers

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Why You'll Love This

Juicy Chicken, Not Dry: Gentle simmering keeps chicken tender and flavorful.
Fluffy Rice Texture: Staged cooking prevents mushy rice while still absorbing broth flavor.
Fresh, Clean Finish: Lemon juice and zest added late make the soup taste bright and balanced.
Reliable Meal Prep: Reheats well and tastes even more developed the next day.

Lemony Chicken Rice Soup

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 35min

🥨 Yield: 6

🍞 Method: Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/4 lb (570 g) chicken thighs, boneless and skinless
10 cups (2.4 L) chicken broth
1 bay leaf
1 tsp dried thyme
1 1/2 tsp, plus more to taste fine salt
1/2 tsp, plus more to taste black pepper
3/4 cup (150 g) long-grain white rice, rinsed
3 tbsp lemon juice, freshly squeezed
1 tsp lemon zest
3 tbsp fresh parsley, chopped

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olive oil Olive oil helps sauté aromatics and adds a subtle glossy finish; it carries herb flavor and builds a richer broth without heaviness.
yellow onion, diced Cook onion until soft to develop sweetness; this creates a balanced broth that tastes rounded, not sharp.
carrots, diced Carrots add sweetness and color; their natural sugar balances lemon acidity and keeps the soup tasting warm and comforting.
celery, diced Celery adds savory backbone and aroma; it gives the broth a classic soup depth that tastes developed with minimal effort.
garlic, minced Garlic should be cooked briefly until fragrant; burnt garlic can make the broth bitter and fight the bright lemon finish.
chicken thighs, boneless and skinless Thighs stay tender during simmering; gentle heat keeps them juicy and prevents dry, stringy chicken in the finished soup.
chicken broth Use a broth you like the taste of because it’s the foundation; keep the pot at a gentle simmer to avoid a cloudy, harsh broth.
bay leaf Bay leaf adds subtle background aroma; remove before serving so the flavor stays gentle and the bowl stays pleasant to eat.
dried thyme Thyme adds warm herbal depth; it supports chicken flavor and balances lemon without making the soup taste overly herbal.
fine salt Salt in stages and adjust at the end; proper seasoning makes the lemon taste bright and the chicken taste savory, not bland.
black pepper Pepper adds gentle bite and warmth; finish with a pinch more at serving for a fresher, sharper aroma if desired.
long-grain white rice, rinsed Rinse rice to remove surface starch so the broth stays clearer; add after chicken is cooked to prevent mushy rice and dry chicken.
lemon juice, freshly squeezed Add lemon juice off heat for the brightest flavor; simmering lemon can dull acidity and reduce that clean, fresh finish.
lemon zest Zest adds citrus aroma without thinning the soup; it makes the lemon flavor feel vivid and fragrant in every spoonful.
fresh parsley, chopped Parsley adds a fresh finish and color; stir in at the end so it stays bright and keeps the soup tasting lively.

list_alt Instructions

1

Step 1: Heat olive oil in a pot over medium and sauté onion, carrots, and celery 8–10 minutes until softened - soft aromatics build a sweet, savory broth base.
2

Step 2: Add garlic and cook 30 seconds until fragrant - brief cooking develops aroma without bitterness.
3

Step 3: Add chicken thighs, broth, bay leaf, thyme, salt, and pepper and bring to a gentle simmer - gentle heat keeps chicken tender and prevents cloudy, harsh broth.
4

Step 4: Simmer 18–22 minutes until chicken is cooked through and tender - controlled simmer cooks evenly without drying the meat.
5

Step 5: Remove chicken, shred into bite-size pieces, and return to the pot - shredding creates tender bites that distribute well in each bowl.
6

Step 6: Stir in rinsed rice and simmer 12–15 minutes until rice is tender - adding rice after chicken protects texture and keeps chicken juicy.
7

Step 7: Remove from heat and stir in lemon juice and zest - finishing with citrus late guarantees bright, clean flavor.
8

Step 8: Taste and adjust salt and pepper, then stir in parsley - final seasoning makes the broth taste bold and balanced.

Nutrition Facts

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Calories 360

Protein 27g

Carbs 32g

Fiber 2g

Sugar 4g

Fat 14g

Sodium 920mg

Potassium N/A

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Serving Suggestions

Serve the soup hot with fresh lemon wedges on the side so each bowl can be adjusted to taste. Finish with chopped parsley or dill, cracked black pepper, and a drizzle of olive oil for a glossy, restaurant-style finish. Pair with toasted bread, pita, or a simple salad for an easy complete meal. For the best texture, serve right after the rice is tender and the chicken is warmed through, when the broth is clear and bright and the citrus aroma is fresh.

How to Store?

Store cooled soup in the refrigerator for up to 4 days in an airtight container. Rice continues to absorb broth as it sits, so reheat gently with an extra splash of broth or water to bring the soup back to a silky consistency. Reheat on the stove over medium-low, stirring occasionally, to keep the chicken tender and avoid boiling, which can make it dry. Freezing is possible for up to 2 months, but the rice can soften; for best results, freeze the soup base without rice and cook fresh rice when reheating. For make-ahead, chop aromatics and pre-cook shredded chicken in advance, then simmer quickly with rice and finish with lemon for a fresh, bright bowl.

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