Description
A comforting and flavorful Lemon Chicken Rice Soup, packed with tender chicken, aromatic vegetables, and a bright, zesty lemon finish. Perfect for a cozy night in or a healthy lunch!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 8 cups chicken broth (low sodium preferred)
- 1 cup cooked long-grain rice (white or brown)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp red pepper flakes (optional)
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup lemon juice (freshly squeezed, about 2 lemons)
- Zest of 1 lemon
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (optional)
Instructions
- Season the Chicken: Pat chicken breasts dry with paper towels. Combine salt, pepper, garlic powder, and paprika in a small bowl. Sprinkle evenly over both sides of the chicken.
- Sear the Chicken: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear chicken for 4-5 minutes per side, until browned.
- Remove and Shred: Remove chicken and let cool slightly. Shred with two forks (or dice). Set aside.
- Sauté the Aromatics: In the same pot, add remaining 1 tbsp olive oil. Heat over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Add Garlic and Herbs: Add minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute, stirring, until fragrant.
- Deglaze the Pot: Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pot.
- Simmer the Soup: Pour in remaining chicken broth and add bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-30 minutes.
- Add Chicken and Rice: Stir in shredded chicken and cooked rice. Heat through for about 5 minutes.
- Lemon Time!: Remove from heat. Stir in lemon juice and lemon zest. Taste and adjust seasoning with salt and pepper.
- Garnish and Serve: Ladle into bowls. Garnish with fresh parsley and dill (if using). Serve immediately.
Notes
- Make it Creamy: Stir in 1/2 cup heavy cream or half-and-half at the end, along with the lemon juice.
- Add More Vegetables: Add chopped zucchini, spinach, or kale during the last 10 minutes of cooking time.
- Use Leftover Chicken: Use leftover cooked chicken. Simply shred or dice the chicken and add it to the soup during the last 5 minutes of cooking time.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more as it sits.
- Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers. Leave some space at the top of the containers, as the soup will expand when frozen. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Rice Options: While long-grain rice is recommended, you can use other types of rice, such as short-grain rice or even quinoa. Just adjust the cooking time accordingly.
- Broth Alternatives: If you don’t have chicken broth, you can use vegetable broth or even water. However, chicken broth will provide the best flavor.
- Lemon Intensity: Adjust the amount of lemon juice and zest to your liking. If you prefer a more tart soup, add more lemon juice. If you want a more subtle lemon flavor, use less.
- Herbs: Don’t be afraid to experiment with different herbs. Other herbs that would work well in this soup include chives, oregano, and marjoram.
- Soup is Too Thick: If your soup is too thick, simply add more chicken broth until it reaches your desired consistency.
- Soup is Too Thin: If your soup is too thin, you can simmer it uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Soup is Too Salty: If your soup is too salty, add a pinch of sugar or a splash of vinegar to balance the flavors. You can also add a peeled potato to the soup and simmer it for 15 minutes. The potato will absorb some of the salt. Remove the potato before serving.
- Soup is Too Bland: If your soup is too bland, add more salt, pepper, or herbs. You can also add a squeeze of lemon juice or a dash of hot sauce to brighten the flavors.
- Chicken is Dry: To prevent the chicken from drying out, don’t overcook it when searing it. Also, make sure to shred it into bite-sized pieces so it can absorb the flavors of the soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes