Lemon Chicken and Rice Soup | Salted Yum

Lemon Chicken and Rice Soup

lemon chicken and rice soup

This lemon chicken and rice soup is so delicious with a lemony broth and loaded with shredded chicken and vegetables and bursting with fresh dill

Can I use leftover rice?

  • Yes, you can just omit step 3 and add the leftover rice with the lemon and dill.

Using fresh Dill

  • I highly suggest using fresh dill if you can, but if not use one teaspoon of dried dill for every tablespoon of fresh dill

Lemon Chicken and Rice Soup

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Simple to make and so cozy and comforting, the fresh dill and lemon really give this soup a burst of flavor.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:30 mins
  • Serves:6

Nutrition per portion

  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound boneless skinless chicken tenders, cooked and shredded
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 2/3 cup long-grain white rice
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste
  • 2 tablespoons chopped fresh dill
  • salt and black pepper, to taste
  1. Heat olive oil in a skillet over medium heat, add chicken and season with salt and pepper, cook until golden, about 10 minutes; shred chicken and set aside.
  2. In a large stockpot heat remaining oil cook garlic until fragrant, about 1 minute. Stir in the chicken broth, shredded chicken, carrots and celery to the pot. Then add the thyme, red pepper flakes. Cook over medium-high heat, stirring occasionally, until tender, about 20 minutes.
  3. Reduce heat. Stir in rice; cover and cook for 10 minutes. Cook, covered, until the rice is tender, about 10 more minutes.
  4. Stir in dill and lemon juice; season with salt and pepper, to taste.

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