Description
This Lemon Chicken Soup with Rice is a light and comforting meal made with simple, fresh ingredients. Tender chicken simmered with aromatic vegetables, fluffy arborio rice, fresh herbs, and a bright splash of lemon juice combine to create a deliciously soothing soup perfect for any day.
Ingredients
Chicken and Broth
- 2 pounds boneless, skinless chicken breasts (or chicken thighs)
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 2 bay leaves
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- 8 cups water (or chicken stock)
Soup Base and Seasonings
- ¼ cup salted butter
- ¾ cup arborio rice
- ¼ cup freshly squeezed lemon juice
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
Instructions
- Combine Ingredients and Simmer: Place chicken breasts, minced garlic, diced onion, celery, carrots, bay leaves, salt, pepper, and water into a large pot over medium heat. Stir the ingredients to combine.
- Cook Chicken: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow the soup to simmer for 30 minutes until the chicken is fully cooked. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Shred Chicken: Carefully remove the chicken from the pot and shred or finely dice it. Set the shredded chicken aside.
- Add Butter and Rice: Add the salted butter and arborio rice to the pot. Stir well to combine.
- Simmer Rice: Cover and continue to simmer the soup over medium-low heat for 10 minutes to allow the rice to begin cooking.
- Finish Soup: Return the shredded chicken to the pot and stir in freshly squeezed lemon juice, chopped parsley, and chopped dill.
- Cook Until Tender: Cover and cook for an additional 10 to 15 minutes, or until the rice is tender and fully cooked.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if desired. Remove bay leaves before serving. Optionally, garnish with fresh lemon slices. Enjoy your warm, flavorful lemon chicken soup!
Notes
- Using chicken stock instead of water will add extra depth of flavor.
- Arborio rice works well for its creamy texture, but you can substitute with other short-grain rice if needed.
- Make sure to remove the bay leaves before serving as they are not edible.
- Adjust lemon juice quantity to your taste preference for more or less acidity.
- Shredded leftover cooked chicken can be used as a time saver.
