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Chicken and Rice Soup
5 from 102 votes

Chicken and Rice Soup

Chicken and Rice Soup combines oven-baked lemony shredded chicken with a medley of vegetables and rice simmered in chicken stock. Carrots, celery, onion, and garlic form a savory base, complemented by fresh dill and Parmesan cheese for brightness and richness. The soup offers a comforting texture with the tender vegetables, flavorful broth, and fluffy rice, perfect for a nourishing meal.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Course: Main Course, Soup, Dinner
Cuisine: American, International

Ingredients

For the Lemon Chicken:
  • 1 chicken breast 1/4 pounds, skinless, boneless
  • 2 olive oil 1/2 tablespoon
  • 2 Tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper ground
For the Rice:
  • 1 cup long grain white rice
  • 1/2 teaspoon salt
  • water check your package instructions to see how much water is called for
For the Lemony Chicken and Rice Soup:
  • 2 tablespoons olive oil
  • 3 large carrot peeled and diced
  • 2 celery diced, stalks
  • 1 large onion finely diced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups chicken stock or chicken bone broth
  • 1 cup water
  • 2 bay leaf
  • 1/4 cup lemon juice fresh
  • 1/4 cup dill finely chopped, fresh
  • 1/3 cup Parmesan Cheese finely grated

Instructions

For the Lemon Chicken:
    Cup of Yum
  1. Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon juice, garlic powder, salt and pepper; whisk well to combine. 
  2. Place chicken breast in a small baking dish and drizzle with marinade, toss well to ensure both sides are well coated.
  3. Place in the oven and bake for 28 minutes, or until the chicken is cooked through, flipping at the halfway point.
  4. Cool slightly, then - using two forks or your hands - shred the chicken into small chunks. Set aside.
For the Rice:
  1. Cook rice according to package instructions. Once cooked, fluff and remove from heat. Set aside until needed. 
For the Lemony Chicken and Rice Soup:
  1. Heat oil in a large soup pot over a medium-heat. Add carrots, celery, and onion, and cook, stirring occasionally, for 5 to 6 minutes. Add garlic and cook for another minute, or until fragrant. Add in salt and pepper and stir to combine. Pour in the chicken stock and water. Then toss in the bay leaves.
  2. Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook for 30 minutes. 
  3. Stir in cooked chicken and rice and cook for another 5 minutes. Stir in lemon juice, dill, and Parmesan cheese. Taste soup and adjust seasoning, if needed. 
  4. Remove from heat and serve at once! Soup will keep, covered in the fridge, for up to 5 days! If it becomes too thick, add a little chicken broth or water.