4.8 from 54 votes
Lemon Chicken and Rice Soup
Lemon Chicken and Rice Soup features tender shredded chicken cooked with aromatics and vegetables in a seasoned broth. This comforting soup incorporates long-grain white rice, which softens to add body, along with diced carrots and celery that contribute a gentle texture and flavor. Fresh dill and lemon juice brighten the broth, adding a hint of freshness. This soup suits cozy meals where a balance of savory and citrus notes is appreciated.
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings:
6
- 8 servings
Course:
Main Course, Soup
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.
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