Best 13 Lemon Chicken Rice Soup Recipes

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Lemon chicken rice soup is a comforting and flavorful dish that is perfect for a cold winter day. The combination of tangy lemon, tender chicken, and fluffy rice in a savory broth creates a satisfying and nourishing meal. With its bright flavors and healthy ingredients, lemon chicken rice soup is a great choice for a quick and easy weeknight dinner or a hearty lunch.

Here are our top 13 tried and tested recipes!

LEMON CHICKEN RICE SOUP



Lemon Chicken Rice Soup image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

Steps:

  • In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  • Stir in chicken.
  • Remove from heat.
  • Then, in a small saucepan, melt butter and stir in flour until smooth.
  • Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
  • In a small bowl, beat the eggs until frothy.
  • Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
  • Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
  • Heat gently until soup thickens enough to coat a spoon-- do not boil!
  • Add salt and pepper to taste, garnish with lemon.

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON



Chicken and Rice Soup With Celery, Parsley and Lemon image

This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 stalks celery, leaves reserved and stalks thinly sliced
3/4 cup jasmine rice (unrinsed)
Kosher salt
1/2 cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to 1/2 cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

Steps:

  • In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
  • Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
  • Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
  • Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

  • Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
  • With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
  • Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

GREEK CHICKEN & RICE SOUP WITH EGG & LEMON (AVGOLEMONO) RECIPE - (3.9/5)



Greek Chicken & Rice Soup with Egg & Lemon (Avgolemono) Recipe - (3.9/5) image

Provided by LRay

Number Of Ingredients 10

1 1/2 pounds chicken breasts, boneless, skinless, trimmed
Salt and pepper
12 (3-inch) strips lemon zest plus 6 tablespoons juice, plus extra juice for seasoning (3 lemons)
2 sprigs fresh dill, plus 2 teaspoons chopped
2 teaspoons coriander seeds
1 teaspoon black peppercorns
1 garlic clove, peeled and smashed
8 cups chicken broth
1 cup long-grain rice
2 large eggs plus 2 large yolks

Steps:

  • If you have homemade chicken broth such as our Classic Chicken Broth, we recommend using it in this recipe, as it gives the soup the best flavor and body. Our preferred commercial chicken broth is Swanson Chicken Stock. Use a vegetable peeler to remove strips of zest from the lemons. Cut each chicken breast in half lengthwise. Toss with 1 3/4 teaspoons salt and let stand at room temperature for at least 15 minutes or up to 30 minutes. Cut 8-inch square of triple-thickness cheesecloth. Place lemon zest, dill sprigs, coriander seeds, peppercorns, and garlic in center of cheesecloth and tie into bundle with kitchen twine. Bring broth, rice, and spice bundle to boil in large saucepan over high heat. Reduce heat to low, cover, and cook for 5 minutes. Turn off heat, add chicken, cover, and let stand for 15 minutes. Transfer chicken to large plate and discard spice bundle. Using two forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup cooked rice to blender (leave any liquid in pot). Add lemon juice and eggs and yolks to blender and process until smooth, about 1 minute. Return chicken and any accumulated juices to pot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill and season with salt, pepper, and extra lemon juice to taste. Serve.

CHICKEN SPINACH SOUP WITH RICE AND LEMON



Chicken Spinach Soup with Rice and Lemon image

Provided by Food Network

Categories     appetizer

Time 40m

Number Of Ingredients 5

1 pound boneless, skinless chicken thighs
1 bag (10 ounces) pre-washed spinach, stemmed as needed
1 medium zucchini, cut into medium dice
1/2 cup long- or medium-grain white rice
3 tablespoons juice from a medium lemon

Steps:

  • Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES



Chicken Lemon Soup W/Rice and Vegetables image

Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.

Provided by Deantini

Categories     Clear Soup

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion, diced finely
1 1/2 carrots, diced finely
1 stalk celery, diced finely
1 teaspoon oil
1 lemon, zest of
1/2 cup long grain rice, uncooked
2 cups boneless skinless chicken breasts, cooked and diced
7 cups chicken broth
1 cup peas, frozen
1 1/2 tablespoons lemon juice
2 tablespoons parsley, fresh (or 1 tbsp dried)
salt and pepper

Steps:

  • Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
  • Add zest of lemon and rice.
  • Stir.
  • Add chicken broth and boil on low for approx 20 min until vegetables are tender.
  • Add peas, chicken, lemon juice and parsley 5 minutes before serving.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1

GREEK EGG LEMON CHICKEN RICE SOUP



Greek Egg Lemon Chicken Rice Soup image

This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

Provided by Shawn C

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 (4 lb) package chicken wings
9 cups water
1 cup rice
2 eggs
2 lemons, juice of

Steps:

  • Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
  • Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
  • Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
  • Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

ROAST LEMON CHICKEN AND RICE SOUP



Roast Lemon Chicken and Rice Soup image

It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish. If you plan to make the Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs another day, then reserve two tablespoons of the pan juices for the vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Yield Makes 2 1/2 quarts; Serves 4 to 6

Number Of Ingredients 8

1 cup long-grain white rice
1 3/4 cups water
1 lemon, zested and juiced
Coarse salt and freshly ground pepper
6 cups chicken stock, preferably homemade
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
Roast lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
Coarsely chopped fresh dill, for garnish

Steps:

  • Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
  • Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.
  • Divide soup among 4 to 6 bowls, and season with lemon juice and dill.

CHICKEN AND RICE SOUP WITH LEMON



Chicken and Rice Soup with Lemon image

This comforting soup is packed with protein and still clocks in at under 400 calories per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 7

7 cups low-sodium chicken broth
3/4 pound boneless, skinless chicken breast (1 large chicken breast half)
1 cup long-grain white rice
3 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
Chopped fresh dill, for serving

Steps:

  • In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
  • Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

Nutrition Facts : Calories 353 g, Fat 6 g, Protein 32 g

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE



Pressure Cooker Chicken Soup With Lemon and Rice image

Lightly thickened with egg yolks and sour cream, this comforting soup is both deeply satisfying and springy-bright. Choose the amount of lemon juice that's right for you: Using a half cup makes an assertively tart soup, while the smaller amount gives a gentler result. This soup is a really excellent way to use up leftover rice. Any kind of cooked rice will work, though white jasmine and basmati are particularly nice. Finish the soup with a big hit of dill for freshness, but other soft, fresh herbs of your choice would also be welcome. Find the slow-cooker version of the recipe here.

Provided by Sarah DiGregorio

Categories     dinner, easy, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 large yellow or red onion, chopped
Kosher salt and black pepper
6 large garlic cloves, minced
2 to 2 1/2 pounds boneless, skinless chicken thighs
6 cups chicken broth or stock
1 bay leaf
2 cups cooked white rice
5 large egg yolks
1/2 cup sour cream
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), plus more as needed
1 bunch dill, chopped (about 1 loosely packed cup)
3 scallions, thinly sliced (optional)

Steps:

  • Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
  • Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
  • Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 9 grams, Sodium 1293 milligrams, Sugar 6 grams, TransFat 0 grams

LEMON CHICKEN RICE SOUP



LEMON CHICKEN RICE SOUP image

Categories     Soup/Stew     Chicken     Dinner     Lunch     Lemon

Yield 4-6 people

Number Of Ingredients 12

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
Juice of 1lemon
salt and pepper

Steps:

  • Bring chicken broth, bouillon cube, rice, carrots, celery and onion to a boil. Cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove from heat. In a small saucepan, melt butter and stir in flour until smooth. Gradually add broth mixture, cook until slightly thickened, stirring constantly. In a small bowl, beat the eggs until frothy. Gradually add to thickened broth. Add lemon juice. Heat gently until soup thickens enough to coat a spoon-- do not boil!

CHICKEN SOUP WITH LEMON AND RICE



Chicken Soup with Lemon and Rice image

This recipe is inspired by one of my favorite soups, Sinigang, from the Philippines and some Mediterranean ideas as well. It is a tasty chicken soup flavored with lemon, thickened with egg, and full of rice and vegetables. The delicious combination of tastes that usually has us going back for seconds.

Provided by J. White Harris

Categories     Chicken Soups

Time 45m

Number Of Ingredients 13

1 Tbsp olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery ribs, sliced
4 clove garlic, minced
1/2 c short grain rice
4 c chicken broth, plus more for serving
3 eggs
3 Tbsp lemon juice, fresh squeezed
2 c cooked chicken, chopped
1 tsp fresh ground pepper, to taste
1/2 tsp salt, to taste
2 tsp dried dill

Steps:

  • 1. Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4 minutes. Add the garlic and cook another minute.
  • 2. Add the chicken broth and rice to the pot and bring to a simmer. Cook for about 15 minutes until the rice is cooked.
  • 3. While the rice is cooking, whisk the eggs and lemon juice together.
  • 4. Now take a ladle of the hot chicken broth and slowly add it to the egg mixture while whisking. Note: You want to raise the temperature of the eggs without cooking the eggs at this time.
  • 5. Add the chicken, dill, salt, and pepper to the soup.
  • 6. Now while stirring the soup slowly add the egg mixture to the soup. As the soup continues to cook it will thicken as the egg cooks.
  • 7. Taste the soup and adjust the salt, pepper, and lemon juice.
  • 8. The soup can be very thick at this point, more like a stew. I like to add more chicken broth to make it more soupy. You can add a garnish of lemon slices and fresh dill.

Tips:

  • You can add vegetables like carrots, celery, or broccoli to the soup for extra nutrition and flavor. You can cook rice in the same pot with the soup to create a hearty and filling dish. If you prefer a finer soup, blend it until smooth using an immersion blender or in batches in a regular blender.
  • To make the soup ahead of time, cook the soup as directed and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • This soup is also a great way to use up leftover rice. If you have cooked rice on hand, simply add it to the soup instead of cooking it separately.

Conclusion:

This lemon chicken rice soup is a comforting and flavorful soup that's perfect for a chilly day. The combination of bright lemon, savory chicken, and fluffy rice is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a hearty and satisfying soup to warm you up on a cold day, this lemon chicken rice soup is sure to become a favorite.

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