Comforting Chicken Lemon Rice Soup Recipe

There’s nothing quite like a warm bowl of soup to bring comfort to your day, and this classic chicken lemon rice soup is no exception. This beloved recipe, often called Avgolemono, is a delicious blend of tender chicken, fluffy rice, and a vibrant lemon kick. It’s incredibly easy to prepare, making it a perfect weeknight meal that’s both flavorful and incredibly satisfying. Get ready to enjoy a bowl of pure comfort.

Why You’ll Love This Chicken Lemon Rice Soup

This chicken lemon rice soup isn’t just a meal; it’s a hug in a bowl, perfect for any occasion. Here’s why you’ll absolutely adore making and eating it:

• Bright, Savory Taste: The fresh lemon juice cuts through the richness of the chicken and broth, creating a beautifully balanced and incredibly appealing flavor profile. It’s truly a delight for your taste buds.
• Ultimate Comfort Food: It’s warm, hearty, and deeply soothing, making it the ideal dish for chilly evenings or when you need a little pick-me-up. This soup feels like a cozy blanket.
• Healthy & Wholesome: Packed with lean protein, vegetables, and rice, this soup offers a nutritious and well-rounded meal. Research on the health benefits of soups rich in lean protein and vegetables highlights their contribution to a well-rounded diet. It’s a guilt-free pleasure you can feel good about serving.
• Customizable Ingredients: Easily adapt this recipe to your family’s preferences. You can add extra vegetables or herbs to make it uniquely yours.
• Family-Friendly Appeal: Even picky eaters will love this simple yet delicious soup. Its mild, comforting flavors make it a hit with both kids and adults.

Ingredients

Gather these simple ingredients to create your delicious chicken lemon rice soup:

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

Notes & Substitutions

You can easily adapt this recipe to fit what you have on hand or to suit different preferences. Feel free to make it your own!

Chicken Options: While chicken thighs offer incredible flavor and tenderness, you can swap them for boneless skinless chicken breasts if preferred. Cook until just done to avoid dryness.

Rice Varieties: Short-grain rice gives the soup a lovely creamy texture, but medium-grain rice like Arborio or even white long-grain rice will work well too. Avoid brown rice, as it takes much longer to cook.

Herb Swaps: Fresh dill or dried oregano are fantastic alternatives or additions to the dried thyme. Fresh herbs should be added at the very end for best flavor.

Vegetable Boost: Enhance the nutritional value and flavor by adding extra veggies like chopped zucchini, spinach, or green beans during the last 10 minutes of simmering.

Broth vs. Water: Using chicken broth instead of water will deepen the savory flavors. If using broth, adjust the added salt accordingly to prevent it from becoming too salty.

Equipment

Making this comforting soup requires only a few basic kitchen tools. You likely have most of these already!

• A large stockpot or Dutch oven is essential for simmering your soup.
• You will need a chopping board and a sharp knife for preparing your vegetables.
• Measuring cups and spoons ensure accurate ingredient proportions.
• A sturdy wooden spoon or ladle will help with stirring and serving.

Instructions

Prep time: 10 minutes

Cook time: 55 minutes

Servings: 6-8

Let’s get cooking! Follow these simple steps to create your delicious chicken lemon rice soup.

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until the vegetables soften, which takes about 10 minutes. This step builds the flavor base for your soup.
2. Add the minced garlic and dried thyme to the pot. Cook, stirring constantly, for about 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic.
3. Place the boneless, skinless chicken thighs into the pot with the sautéed vegetables. Add the bay leaves and the remaining salt and pepper.
4. Pour in the 8 cups of water and add the ½ cup of short-grain rice. Bring the mixture to a rolling boil over medium-high heat.
5. Once boiling, reduce the heat to medium-low. Cover the pot and let the soup simmer gently until the chicken is cooked through and the rice is tender, approximately 25 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
6. Carefully transfer the cooked chicken from the pot to a cutting board. Allow it to cool slightly, then chop it into ½-inch pieces.
7. Return the chopped chicken to the soup in the pot. Remove the soup from the heat at this point.
8. Stir in the freshly squeezed lemon juice and chopped fresh parsley. Give everything a good stir to combine all the wonderful flavors.
9. Ladle your homemade chicken lemon rice soup into bowls and serve hot. Enjoy immediately!

Pro Tips & Troubleshooting

Achieving the perfect bowl of soup is easy with these helpful hints. Keep these tips in mind as you prepare your chicken lemon rice soup.

• Perfectly Cooked Rice: Avoid mushy rice by using the recommended short-grain variety and simmering gently. Over-stirring can also release too much starch.
• Chicken Doneness: Ensure chicken thighs are cooked to 165°F (74°C) for safety, but don’t overcook them. The USDA provides guidelines for safe internal temperatures for poultry to prevent foodborne illness. Overcooked chicken can become tough and dry.
• Intensifying Lemon Flavor: For an even brighter taste, add a pinch of lemon zest along with the juice. Always add lemon juice at the end to preserve its fresh flavor.
• Adjusting Consistency: If your soup is too thick, stir in a little extra hot water or chicken broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few extra minutes.
• Common Mistakes: The most common mistake is overcooking the rice, which can turn it into a paste. Keep an eye on the cooking time, especially after adding the rice.
• Seasoning Adjustments: Always taste your soup before serving and adjust salt and pepper as needed. A pinch of extra salt can really make the flavors pop.

Serving, Storage, & Variations

This versatile soup is wonderful on its own, but also pairs beautifully with a few simple sides. You can also easily store leftovers or adapt the recipe to create new family favorites.

Serving Suggestions

• Garnish each bowl with extra fresh parsley or a sprinkle of fresh dill for added color and herbaceous flavor.
• Serve alongside warm, crusty bread or soft dinner rolls for dipping into the flavorful broth.
• A light green salad with a simple vinaigrette provides a refreshing contrast to the hearty soup.

Storage Instructions

• Refrigeration: Store leftover chicken lemon rice soup in an airtight container in the refrigerator for up to 3-4 days. The rice will continue to absorb liquid, so you might need to add a splash of water or broth when reheating.
• Freezing: This soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags, leaving some headspace. It can be frozen for up to 3 months.
• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. Add more liquid if the soup has thickened too much.

Variations

• Extra Vegetables: Boost the vegetable content by adding chopped spinach, kale, or zucchini during the last 10 minutes of simmering. Frozen peas are also an easy addition at the end.
• Different Spices: Experiment with a pinch of dried oregano, a bay leaf, or even a tiny dash of smoked paprika for a unique twist.
• Creamy Version: For a richer soup, whisk one or two egg yolks with a little lemon juice and then temper the mixture with some hot broth before stirring it back into the pot. This creates a traditional Avgolemono consistency.
• Pasta Instead of Rice: Swap the rice for small pasta shapes like orzo, ditalini, or even broken spaghetti. Cook the pasta directly in the soup until al dente.
• Different Proteins: You can easily make this soup with leftover turkey, or even cooked shredded pork. Just add pre-cooked proteins at the very end to warm through.

Nutrition Information

We provide nutrition information as a courtesy and an estimate. It is calculated using a third-party calculator and can vary based on specific ingredients and preparation methods. Please use this information as a general guide.

A single serving of this delicious chicken lemon rice soup typically offers a good source of lean protein and essential carbohydrates. You’ll also benefit from vitamins and minerals found in the fresh vegetables and lemon. Enjoy a warm bowl of healthy, homemade goodness!

FAQ

You’ve got questions, we’ve got answers! Here are some common queries about chicken lemon rice soup.

• Can I use pre-cooked chicken? Yes, absolutely! Add pre-cooked shredded or diced chicken during the last 5 minutes of simmering, just long enough to heat it through. This saves time and ensures the chicken stays tender.
• What rice works best? Short-grain rice, like Arborio or a standard short-grain white rice, is ideal for its ability to absorb liquid and create a slightly creamy texture. Long-grain white rice can also be used, but avoid brown rice due to its longer cooking time.
• Can I make it vegetarian? Yes, you can! Omit the chicken and use vegetable broth instead of water. Add extra vegetables like chickpeas or white beans for protein, and consider a little extra nutritional yeast for a savory depth.
• How to prevent mushy rice? The key is to use the correct rice type and avoid overcooking. Simmer gently until the rice is tender, then remove from heat promptly. Adding rice too early can also lead to it absorbing too much liquid and becoming mushy.
• Is it freezer-friendly? This soup is generally freezer-friendly, though the rice texture might change slightly after thawing. Thaw completely in the refrigerator before reheating on the stovetop, adding extra liquid if needed.
• Can I make it ahead? Yes, you can prepare the soup up to the point of adding the chicken back and the lemon juice. Store refrigerated, then reheat gently and stir in the lemon juice and parsley just before serving.

Conclusion

This comforting chicken lemon rice soup is a testament to how simple ingredients can create extraordinary flavor. Its bright, savory notes paired with tender chicken and rice make it a truly satisfying meal that warms you from the inside out. Whether you’re looking for an easy weeknight dinner or a comforting dish to soothe a cold, this recipe delivers every time. Give this delightful soup a try; you’ll love having this classic in your cooking rotation. Share your experience and let us know how your next chicken lemon rice soup turns out!

Comforting Chicken Lemon Rice Soup

This cozy chicken lemon rice soup (Avgolemono-inspired) is full of tender chicken, creamy short-grain rice, and bright lemon flavor — perfect for a nourishing, feel-good meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: Greek, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 large carrots, diced
• 3 stalks celery, diced
• 1 1/2 tsp salt, divided
• 1 tsp black pepper, divided
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 1/2 lbs boneless skinless chicken thighs
• 2 dried bay leaves
• 8 cups water (or chicken broth)
• 1/2 cup short grain rice
• 2 lemons, juiced (about 1/3 cup)
• Chopped fresh parsley, for serving

Method

 

1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, celery, 1 tsp salt, and 1/2 tsp pepper. Cook for about 10 minutes until softened.
2. Add garlic and dried thyme. Cook for 1 minute until fragrant.
3. Add chicken thighs, bay leaves, remaining salt and pepper. Pour in water and add rice. Bring to a boil.
4. Reduce heat to medium-low. Cover and simmer for 25 minutes until chicken is cooked and rice is tender.
5. Remove chicken from pot. Chop into 1/2-inch pieces and return to soup. Remove pot from heat.
6. Stir in lemon juice and chopped parsley. Mix well and serve hot.

Notes

Use broth instead of water for richer flavor. Substitute chicken breasts if preferred. Add spinach, zucchini, or dill for variety. Short-grain rice creates a creamier texture, but orzo or small pasta can be used instead.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com