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Close-up top-down view of a steaming bowl of homemade chicken lemon rice soup garnished with fresh parsley and lemon slices.

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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.