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
Simple to make and so cozy and comforting, the fresh dill and lemon really give this soup a burst of flavor.
- 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
- 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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