Chicken Lemon Rice Soup

Similar to bird Noodle Soup, this hen Lemon Rice Soup is a at ease and comforting recipe complete of hearty greens, fowl and a homemade lemony broth!

Chicken Lemon Rice Soup

It’s formally chook Noodle Soup climate here in Michigan and in case you’re like me, you dial up the soup recipes this time of year. But in case you are seeking out a new fowl soup recipe for the own family, this fowl Lemon Rice Soup is the sort of notable way to jazz it up. It’s a totally comparable idea, however I use rice in preference to noodles and end it off with a few freshly squeezed lemon juice for a mild and colourful taste!

Chicken Lemon Rice Soup


  • 1 onion diced
  • 3 carrots diced
  • 3 stalks celery diced
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 pound chicken thighs
  • ½ teaspoon thyme
  • ½ cup short grain or Arborio rice
  • Juice of 2 lemons
  • Parsley for serving


  1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
  2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
  3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
  4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
  5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.

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