Name: Lemon Chicken Rice Soup Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 3 large carrots, diced; 3 celery stalks, diced; 1 ½ teaspoon salt, divided; 1 teaspoon black pepper, divided; 3 garlic cloves, minced; 1 teaspoon dried thyme; 2 dried bay leaves; 8 cups water; 1 ½ pounds boneless skinless chicken thighs; ½ cup short grain rice; 2 lemons, juiced (about ⅓ cup); Parsley, for serving

If you’re craving something warm, comforting, and just bursting with bright flavors, you’re absolutely going to adore this Lemon Chicken Rice Soup Recipe. It’s one of those soups that feels like a big cozy hug on a chilly day, but with a zesty lemon twist that keeps it fresh and lively. Whether you’re under the weather or just in need of a quick weeknight meal, this soup ticks all the boxes—I can’t wait to share the whole process with you!

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Why You’ll Love This Recipe

Bright & Comforting: The lemon juice adds a fresh zing that brightens the rich, savory chicken and rice base perfectly.
Simple Ingredients: It uses pantry staples and fresh veggies that you probably already have on hand, making it easy and convenient.
Hearty & Nourishing: This soup is packed with tender chicken thighs, carrots, celery, and rice, delivering a satisfying, wholesome meal.
Family Favorite: I’ve made this countless times, and my family never gets tired of it—easy to see why!

The image shows two white bowls filled with creamy chicken and rice soup placed on a white marbled surface. The soup has three clear layers: a brothy top with small green herb pieces, middle chunks of white chicken and orange carrot cubes, and a bottom layer of soft white rice. Pieces of celery and herbs are visible throughout, adding green and orange highlights. Next to one bowl, there is a spoon with a metallic shine placed on a light pink cloth. A white plate with lemon wedges is partly visible on the left side of the image. In the upper right, a pot with more soup and a metallic ladle is seen. The photo is taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Rice Soup, comforting lemon chicken soup, easy healthy chicken rice soup, quick lemon chicken soup, zesty chicken and rice soup

Ingredients You’ll Need

The beauty of this Lemon Chicken Rice Soup Recipe is how simple, wholesome ingredients come together to create such depth of flavor. Fresh veggies and quality chicken thighs really do all the magic here, so I recommend not skipping or substituting too much if you want that perfect balance.

Flat lay of a small white ceramic bowl of olive oil, one whole yellow onion, three large whole carrots, three whole celery stalks, three whole garlic cloves, one whole lemon cut in half showing bright yellow flesh, a small white ceramic bowl of dried thyme, two raw boneless skinless chicken thighs, two whole dried bay leaves, a small white ceramic bowl of short grain rice, a small white ceramic bowl of salt, a small white ceramic bowl of black pepper, and a few sprigs of fresh parsley arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Lemon Chicken Rice Soup, comforting lemon chicken soup, easy healthy chicken rice soup, quick lemon chicken soup, zesty chicken and rice soup

Olive oil: Use good quality extra virgin if you can; it adds a subtle fruity note to the sautéed veggies.
Yellow onion: Diced finely for sweetness and body in the broth.
Carrots: Adds natural sweetness and color—go for fresh and firm ones for best texture.
Celery stalks: Dice them small; they lend that classic soup aroma and crunch.
Salt: Divided for layering of flavor throughout the cooking process.
Black pepper: Freshly cracked brings more punch than pre-ground.
Garlic cloves: Minced to infuse that lovely garlic aroma without overpowering the lemony broth.
Dried thyme: A subtle herby note that pairs beautifully with chicken and lemon.
Boneless skinless chicken thighs: I love thighs here for their juiciness and richer flavor compared to breasts.
Dried bay leaves: Adds depth to the stock—a small but mighty ingredient.
Water: Keeps the broth light; you can substitute with low-sodium chicken broth if preferred.
Short grain rice: Releases creaminess without becoming mushy; perfect for a comforting texture.
Lemons: Freshly juiced—this is the star! Adds the bright, tangy lift this soup is known for.
Parsley: Freshly chopped for garnish and a pop of color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Lemon Chicken Rice Soup Recipe is. Feel free to make it your own depending on what you have in the fridge or any dietary needs. Here are a few ways I’ve tweaked it over time—maybe you’ll find your favorite twist too!

Use chicken breast instead of thighs: I’ve done this when I wanted a leaner soup, just watch the cooking time so the breast doesn’t dry out.
Swap rice for quinoa or orzo: For a gluten-free or different texture option—quinoa adds a nice nuttiness.
Add fresh herbs like dill or basil: I sometimes toss in chopped dill for a Greek-inspired spin or basil for a slightly sweeter herbal note.
Make it spicier: A pinch of red pepper flakes added with the garlic gives a delightful heat without overpowering the lemon.
Vegetarian version: Skip the chicken, use vegetable broth, and add more beans or mushrooms for protein.

How to Make Lemon Chicken Rice Soup Recipe

Step 1: Sauté the Veggies and Build Your Base

Start by heating olive oil in a large stockpot over medium heat. Toss in the diced onions, carrots, celery, along with 1 teaspoon salt and ½ teaspoon pepper. This slow sauté—about 10 minutes—is so important because it softens the vegetables and releases their natural sweetness, which forms the heart of your soup’s flavor. Stir occasionally so nothing sticks or browns too quickly.

Step 2: Add Garlicky and Herbal Goodness

Next, stir in the minced garlic and dried thyme. Cook for just about a minute until fragrant—this step is quick because you don’t want the garlic to burn and turn bitter. This little burst of aromatics infuses every spoonful with uplifting flavor.

Step 3: Introduce the Chicken and Bay Leaves, Then Add Liquids and Rice

Place the boneless chicken thighs whole into the pot, add the bay leaves, then sprinkle the remaining salt and pepper over everything. Pour in the water and stir in the short grain rice. Turn up the heat and bring to a rolling boil. Once boiling, reduce heat to medium-low and cover the pot. Let it simmer gently for about 25 minutes, until chicken is fully cooked and rice has softened beautifully.

Step 4: Chop Chicken and Finish with Lemon & Parsley

Carefully remove the chicken thighs and transfer them to a cutting board. Chop into bite-sized pieces, about half-inch cubes. Return the chicken to the pot, removing the bay leaves as you do. Now stir in the fresh lemon juice and sprinkle chopped parsley on top. That final step brings all those flavors to life—bright, zesty, and comforting all at once.

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Pro Tips for Making Lemon Chicken Rice Soup Recipe

Layer Your Seasonings: Adding salt and pepper in stages lets you control the soup’s depth—start light and adjust at the end if needed.
Don’t Skip the Lemon Juice at the End: Adding lemon too early can cook off its brightness, so stir it in after the soup is off the heat for maximum zing.
Use Bone-In Thighs for Extra Flavor: I’ve made this with bone-in, skin-off thighs before for a richer broth; just adjust cooking time accordingly.
Watch Your Rice: Short grain rice is forgiving, but keep an eye on the texture so it’s tender without getting mushy.

How to Serve Lemon Chicken Rice Soup Recipe

Two white bowls filled with chicken soup placed on a white marbled surface. Each bowl has a light yellow broth with shredded chicken pieces, small diced orange carrots, small green celery pieces, and white rice, topped with chopped green herbs. One bowl shows a silver spoon resting inside the bowl on the right side. A lemon wedge sits on the edge of the front bowl. Next to the bowls, there is a white plate holding several lemon slices. A soft orange cloth napkin lies under the front bowl. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Rice Soup, comforting lemon chicken soup, easy healthy chicken rice soup, quick lemon chicken soup, zesty chicken and rice soup

Garnishes

I always sprinkle fresh parsley on top because it adds a lovely fresh note and bright green color. Sometimes I toss on a few thin lemon slices or a drizzle of good olive oil for a more gourmet touch. A crack of fresh black pepper right before serving makes it sing even more.

Side Dishes

This soup pairs wonderfully with a simple crusty bread or warm pita for dipping. I also love serving it alongside a crisp mixed greens salad to add a refreshing crunch contrast.

Creative Ways to Present

For special dinners, try serving the soup in individual mini bread bowls or attractive ceramic bowls with a lemon wedge on the side, so guests can add an extra splash if they like. A sprinkle of edible flowers like chive blossoms or nasturtiums adds a fun colorful touch!

Make Ahead and Storage

Storing Leftovers

I always store leftover Lemon Chicken Rice Soup in airtight containers in the fridge, where it keeps beautifully for 3-4 days. The flavors actually deepen overnight, making leftovers extra tasty.

Freezing

This soup freezes well, which is great for busy weeks. Just avoid freezing with the fresh parsley garnish—add that fresh after reheating. Freeze in portion-sized containers so you can quickly thaw what you need.

Reheating

I reheat leftovers gently on the stove over low-medium heat, stirring occasionally. If the soup looks a little thick from the rice absorbing broth, just add a splash of water or stock to loosen it back up.

FAQs

Can I use chicken breasts instead of thighs in this Lemon Chicken Rice Soup Recipe?

Absolutely! Chicken breasts can be used, but they tend to cook faster and can dry out if overcooked. I recommend lowering the simmer time slightly and checking the chicken earlier to keep it juicy. Alternatively, dark meat thighs stay tender and flavorful even with longer cooking.
Is it possible to make this soup without rice?

Yes! If you want it lighter or gluten-free, you can omit the rice or substitute with quinoa, orzo, or even small pasta shapes. Just adjust the cooking time accordingly—quinoa cooks faster, while rice absorbs more broth, so keep an eye on texture.
How much lemon juice should I add for the perfect balance in the soup?

Using the juice of two medium lemons, about ⅓ cup, gives a nicely balanced bright and tangy flavor without being overpowering. I always add it off the heat at the end to preserve that fresh zing.
Can I prepare this Lemon Chicken Rice Soup Recipe in advance?

Yes! This soup is perfect for making ahead. You can cook it fully and refrigerate for up to 3-4 days, or freeze portions for longer storage. Just add fresh parsley and lemon juice again after reheating for the brightest flavor.

Final Thoughts

I absolutely love how this Lemon Chicken Rice Soup Recipe turns out—it’s like sunshine in a bowl. When I first tried it, I was blown away by how the lemon brightened the classic chicken and rice soup into something so vibrant and comforting. Whether you’re feeding family or warming up after a long day, this soup feels like a gentle, tasty hug that everyone will appreciate. Give it a try—you’ll be making it on repeat, just like I do!