chicken and rice soup recipe

In the middle of winter, I crave something warm and straightforward, but with a little brightness—like a whisper of spring. Chicken and rice soup is that comfort, but I like to shake it up with fresh lemon and herbs. It’s a dish that feels familiar yet invigorating, perfect for slow weekends or when you need a pick-me-up.

Why This Soup Finds Its Way Back to My Kitchen

It’s the simplicity that’s addictive—no fuss, just honest, nourishing flavors. The lemon and herbs keep it lively, not dull. It’s what I make when I need a hug in a bowl but want it to feel fresh.

What’s in this Soup? A Closer Look at the Staples

• Chicken thighs, shredded: Juicy and tender, they give the soup a hearty, satisfying base. Swap with cooked turkey if you prefer.
• Long-grain rice: Adds a soft, fluffy texture that soaks up the broth’s flavors. Quinoa can work as a gluten-free alternative.
• Vegetables: onion, carrot, celery: The classic trio, aromatics that build depth and sweetness. Switch with fennel or parsnip for a different twist.
• Lemon: Brightens everything with a zing and a little acidity. Lime can replace it for a different citrus kick.
• Fresh herbs: parsley, dill: They add freshness and a pop of green. Basil or cilantro can be fun alternatives.
• Broth (chicken or vegetable): The flavorful liquid that ties it all together. Homemade broth takes this soup to another level.
• Olive oil, salt, pepper: Basic seasonings that enhance every bite. Adjust salt to taste for the perfect finish.

Tools and Equipment for the Job

• Large heavy-bottomed pot: To hold all ingredients and withstand steady simmering.
• Cutting board and sharp knife: Chopping vegetables, herbs, and chicken efficiently.
• Ladle: Serving the soup without splashing or spilling.
• Measuring cups and spoons: Keeping your broth and rice portions accurate.

Step-by-Step Guide to Comfort in a Bowl

Step 1: Start by gathering all your ingredients and equipment. It’s the kind of soup that demands a little prep but pays off in aroma.

Step 2: Heat a large pot over medium heat, about 160°C / 320°F, and add a splash of oil. Cook chopped onions and garlic until they’re fragrant and translucent, about 5 minutes.

Step 3: Add diced carrots and celery, cook until they soften and the smells turn sweet and earthy, about 10 minutes. Stir in shredded cooked chicken and rice, then pour in broth.

Step 4: Simmer gently, about 20 minutes, until the rice is tender and the flavors meld. Finish with a squeeze of lemon, chopped herbs, and a dash of salt and pepper.

Cooking Checks to Keep You on Track

• Onions and garlic are fragrant and translucent, not burnt or soggy.
• Rice is tender but not mushy, with a slight bounce when tested.
• Soup has a gentle simmer, not a boil—keep the broth clear and flavorful.

Common Mistakes and How to Fix Them

• Boiling vigorously, which breaks down the rice and makes it gluey.? Use a gentle simmer instead of a rolling boil to keep rice from turning to mush.
• Adding lemon too early, which can dull the fresh zing.? Add lemon juice after simmering, not during, to preserve its bright flavor.
• Cooking herbs for too long, losing their scent and color.? Stir herbs in at the end for maximum brightness and aroma.
• Ignoring foam, which can make the broth cloudy and bitter.? Skim off any foam that rises to the surface during simmering.

Lemon Herb Chicken and Rice Soup

This chicken and rice soup combines tender shredded chicken, fluffy rice, and aromatic vegetables simmered in broth, finished with bright lemon juice and fresh herbs. The result is a warm, comforting bowl with a clear, flavorful broth and a lively, herbaceous finish, perfect for cozy winter days. It’s a simple yet invigorating dish that feels both hearty and fresh.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken thighs, cooked and shredded preferably roasted or boiled
• 1 cup long-grain rice rinsed
• 1 medium onion, chopped
• 2 stalks celery, diced
• 4 cups chicken or vegetable broth preferably homemade for richer flavor
• 1 lemon lemon, juiced add after simmering
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• to taste salt and pepper adjust at the end

Equipment

• Large heavy-bottomed pot
• Cutting board and sharp knife
• Ladle
• Measuring cups and spoons

Method

 

1. Gather all your ingredients and equipment before starting. Chop the onion, carrot, and celery into small, uniform pieces for even cooking.
   
2. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, until fragrant and translucent—about 5 minutes.
   
3. Stir in the diced carrot and celery, cooking until they soften and release their sweet aroma—about 10 minutes. The vegetables should be tender but still hold their shape.
   
4. Add the shredded cooked chicken and rinsed rice to the pot, stirring to combine everything evenly. Let cook for a minute or two to toast the rice slightly and blend the flavors.
   
5. Pour in the broth, bringing the mixture to a gentle simmer. Once bubbling, reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes, or until the rice is tender and the flavors meld together.
   
6. Check the seasoning and add salt and pepper to taste. Remove the pot from heat and stir in the freshly squeezed lemon juice for brightness.
   
7. Gently fold in the chopped parsley, allowing its fresh aroma and color to brighten the soup. Give it a final taste and adjust seasoning if needed.
8. Serve the soup hot, ladled into bowls, with a sprinkle of extra herbs or lemon slices if desired. Enjoy the cozy comfort with a lively, herbal kick!

Notes

For extra flavor, use homemade broth and shredded rotisserie chicken. Add a pinch of red pepper flakes for some heat or a drizzle of olive oil before serving for extra richness.