Lemon Chicken and Rice Soup

This lemon chicken and rice soup is an upgraded take on the classic comfort food that adds bright lemon and fresh dill for a flavor twist that makes it anything but ordinary! Our version is loaded with tender shredded chicken, vegetables, and fluffy rice in a flavorful broth. What makes our recipe special is the fresh-squeezed lemon juice and dill that brighten up every spoonful, plus we use chicken bone broth for added protein and nutrition. This is the kind of soup that warms you up from the inside out and makes you feel instantly better, no matter what kind of day you’re having.

We LOVE soup season here (and let’s be real, it lasts like six months for us here in Wisconsin!), so we test and try all kinds of soup recipes during this time of year. I started really working on upgrading this old fashioned classic after my husband bought a 50-pound bag of rice from Costco (bless him), and I’ve been using it up one cup at a time ever since. Classic chicken and rice soup is great, but adding the lemon and dill takes it to a whole new level.

After making this soup countless times and tweaking the amounts of lemon, dill, and chicken used to get everything just right, I can tell you this version is a real winner. It’s hearty enough to be a meal on its own, the lemon adds brightness without being overwhelming, and the dill gives it a fresh pop of flavor that makes it feel special. Plus, it comes together in about 30 minutes, which is exactly what you want when you’re craving comfort food but don’t want to spend all day in the kitchen.

Ingredients for Lemony Chicken and Rice Soup

• Olive oil. Used to sauté the vegetables and build flavor at the start.
• Yellow onion, carrots, and celery. These classic soup vegetables create the aromatic base and add texture throughout our soup.
• Salt and black pepper. Season the soup and enhance all the other flavors.
• Minced garlic. Adds aromatic depth and savory flavor to the broth.
• Boneless skinless chicken breast. The protein base of the soup (we use a full 2 pounds so this is a mighty meaty soup!).
• Bay leaf. Infuses the soup with subtle herbal flavor as it simmers (don’t forget to remove it before serving!).
• Chicken bone broth. Forms the liquid base of the soup and adds extra protein and nutrition (regular chicken broth or stock works great too if that’s what you have on hand).
• Long grain white rice. Adds substance and makes the soup hearty and filling (jasmine, basmati, or regular white rice all work great).
• Fresh-squeezed lemon juice. Brightens the entire soup and adds that signature tangy flavor (you’ll need 1 to 2 lemons for this amount… it will depend on the size and how juicy they are).
• Fresh dill. Brings fresh, herbaceous flavor that pairs wonderfully with the lemon.
• Optional: fresh parsley for serving. Adds an extra pop of color and fresh flavor when serving.
• Optional: saltine crackers for serving. Adding this here just for my hubby… who will crush up a whole lot of them on this soup (and most soups if we’re being honest).

You’ll find all ingredient measurements and complete recipe details in the recipe card at the bottom of the page.

Helpful Equipment

You’ll need a large soup pot or Dutch oven for this recipe. A Dutch oven is ideal because it distributes heat evenly and has plenty of room for all the ingredients. You’ll also want two forks or a stand mixer with a paddle attachment for shredding the chicken.

How to Make Lemon Chicken and Rice Soup

Sauté the vegetables. Add the olive oil, onion, carrots, celery, salt, and pepper to a large soup pot or Dutch oven over medium heat. Sauté until the vegetables soften (about 5 minutes), then add the garlic and cook until fragrant (another 30 seconds – 1 minute).

Add the broth, chicken, rice, and bay leaf. Starting by covering the sauteed veggies with half of the broth.

Then gently place the full, uncooked chicken breasts into the pot (making sure they don’t overlap too much).

Then pouring the rice over the chicken.

And finally toss in the bay leaf and add the rest of the broth. Increase the heat to high and bring the soup to a low boil.

Simmer the soup. Once boiling, reduce the heat to medium-low to simmer. Give the soup a stir periodically to ensure the rice isn’t sticking to the bottom. Simmer for 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice has cooked.

Shred the chicken. Take the chicken out of the pot and shred it using two forks or a stand mixer with the paddle attachment (the mixer makes this super fast and easy!), then add the shredded chicken back to the soup.

Add the final touches. Turn off the heat, and add in the lemon juice.

Next add in the dill and stir to distribute throughout the soup.

Remove the bay leaf and adjust. Take the bay leaf out and then taste the soup, adding more salt and pepper as desired.

Chicken and Rice Soup Variation Ideas

• Use regular chicken broth or chicken stock. If you don’t have chicken bone broth, regular chicken broth or chicken stock will both work great!
• Stretch your broth. Reduce the amount of broth needed by replacing half of it with water (this is how my grandma would have extended our resources and made the soup go further).
• Add more vegetables. Stir in a couple large handfuls of chopped fresh spinach during the last few minutes of cooking.
• Use chicken thighs. Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor and juicier meat. Nutritionally, just note that this swap will reduce the protein a little bit and increase both the amount of calories and fat in the dish.

Potential Dietary Restrictions?

This soup recipe is gluten-free and dairy-free as written! However, if you’re serving to someone with celiac, it’s good to verify your rice has come from a facility that’s free from cross-contamination (avoiding shared processing with wheat and/or barley).

Storage and Reheating

Store full cooled leftover soup in an airtight container in the refrigerator for up to 4 days. You can reheat your soup in the microwave or on the stovetop.

For the microwave: Place individual portions in a microwave-safe bowl and heat for 1 to 2 minutes, stirring halfway through reheating. Add a splash of water or broth if needed to thin it out, as the rice will have absorbed liquid while sitting. Heat until warmed through.

For the stovetop: place the pot of soup over medium-low heat, stirring occasionally, until heated through. If the soup seems too thick, just thin it out with extra broth or water until you reach your preferred consistency.

I don’t recommend freezing this soup. Rice-based soups don’t tend to freeze and reheat well because the rice gets mushy and the texture changes significantly.

Lemon Chicken and Rice Soup Recipe FAQs