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](https://saltedyum.com/wp-content/uploads/2019/04/soups-category-150x150.jpg)
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Lemon Chicken and Rice Soup
Simple to make and so cozy and comforting, the fresh dill and lemon really give this soup a burst of flavor.
Ingredients
- 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
Method
- 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.
- 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.
- Reduce heat. Stir in rice; cover and cook for 10 minutes. Cook, covered, until the rice is tender, about 10 more minutes.
- Stir in dill and lemon juice; season with salt and pepper, to taste.
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