Lemon Chicken and Rice Soup
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 - 8 servings
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Course
Main Course, Soup
Lemon Chicken and Rice Soup
Description
Lemon Chicken and Rice Soup begins by simmering a whole chicken with onion, carrots, celery, garlic, and bay leaves to create a flavorful broth. After cooking, the chicken meat is shredded, and the broth is strained to remove solids. Cooking the rice in the broth allows it to absorb the savory flavors, then diced carrots and celery are added for texture. Finally, fresh dill and lemon juice are mixed in to impart a subtle herbal and citrus lift, rounding out the dish with brightness and freshness.
The soup balances tender chicken and soft rice with aromatic vegetables, providing a gentle yet satisfying mouthfeel. The lemon juice at the end gives an acidic note that lightens the richness of the broth without overwhelming it. This makes the soup appropriate for a comforting lunch or dinner that feels nourishing but not heavy.
This recipe is best served warm and can stand alone as a light main dish or as a starter. The dill and lemon emphasize its freshness and make it distinct from typical chicken soups. Seasoning is adjusted at the end to taste, ensuring the soup meets individual preference for saltiness and acidity.
Ingredients
- 1 whole chicken 3-4 pound, rinsed
- 1 onion cut into wedges
- 2 carrot halved
- 2 celery halved, ribs
- 4 cloves garlic crushed
- 2 bay leaf
- kosher salt to taste, freshly ground
- black pepper to taste, freshly ground
- ⅔ cup long-grain white rice
- 1 cup carrot diced
- 1 cup celery diced
- 2 tablespoons dill chopped, fresh
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Place chicken, onion, carrots, celery, garlic, bay leaves and 8 cups water in a large stockpot or Dutch oven; season with 2 teaspoons salt and 1 teaspoon pepper.
- Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 1 hour. Remove chicken and shred; discard skin and bones. Set aside. Strain broth through a fine-mesh sieve; discard solids.
- Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
- Stir in chicken, carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.
- Stir in dill and lemon juice; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.8
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