Lemon Chicken Rice Soup

5 from 56 votes

Light, satisfying Lemon Chicken Rice Soup warms the chilliest of days with loads of vegetables, tender chicken, fresh lemon juice and rice.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American, Greek

Diet: Gluten Free, Low Calorie, Low Fat

Servings: 1-cup servings

Calories: 93kcal

Author: Toni Dash

Ingredients

1 pound boneless, skinless chicken breasts
3 large garlic cloves diced
1 medium yellow onion chopped
1 ½ cups chopped or sliced carrots
1 ½ cups chopped or sliced celery
2 bay leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 cups low sodium chicken stock 2 1-quart containers
2 cups water
2 medium lemons, juiced about ¼ cup lemon juice
¼ cup chopped Italian parsley
1 cup cooked long grain white rice

Instructions

In a large soup pot or Dutch oven combine the chicken breasts, garlic, onion, carrots, celery, bay leaves, salt, pepper, chicken stock and water.
1 pound boneless, skinless chicken breasts, 3 large garlic cloves, 1 medium yellow onion, 1 ½ cups chopped or sliced carrots, 1 ½ cups chopped or sliced celery, 2 bay leaves, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 8 cups low sodium chicken stock, 2 cups water
Bring to a boil over medium-high heat; reduce heat to simmering, cover and cook 30 minutes or until chicken is cooked through.
Remove the chicken and shred using a standing mixer with paddle attachment OR two forks to manually shred. Add back to the soup pot.
Add the lemon juice, parsley and rice. Allow to warm through for 5 minutes before serving.
Remove bay leaves, add more salt and pepper as needed before serving.
2 medium lemons, juiced, ¼ cup chopped Italian parsley, 1 cup cooked long grain white rice

Notes

Ingredient Notes

Use cooked rice! Uncooked rice will soak up more liquid and turn the soup into a porridge type consistency as well as the rice will become mushy when stored.

How to store

Spoon the soup into an airtight container or jar and store in the refrigerator for up to 4 days. Reheat before serving.

How to freeze

Place it in freezer-safe airtight containers leaving some room on top for expansion and allow it to cool in the refrigerator. Once cooled you can place it in the freezer for up to 4-6 months. Thaw in the refrigerator before reheating.

Nutrition