chicken and rice soup recipe

This chicken and rice soup is a cozy classic with a little twist—adding lemon and fresh herbs makes all the difference. It’s a dish I turn to when I want something hearty but bright, simple yet satisfying. It’s perfect for those days when you crave comfort but also need a little zing in your bowl.

Why I keep making this soup

Because it’s a quick fix for comfort and brightness all at once. It’s forgiving—tweak ingredients easily, and it still turns out cozy and fresh. Plus, the aroma of simmering chicken and herbs fills the house, making it a Sunday staple that feels just right for any season.

Breaking down the ingredients

• Chicken breasts or thighs: I prefer thighs for more flavor and juiciness, but breasts work fine too. Use leftovers or rotisserie for easy prep.: Adds tender, shredded protein that absorbs the broth’s flavors.
• Rice: I use jasmine or short-grain rice for a tender, slightly sticky texture, but long-grain works too.: Provides comforting body and absorbs the broth beautifully.
• Vegetables: Onion and carrots are my go-tos—sweet, aromatic, and foundational.: Builds a sweet base and adds texture.
• Broth: Homemade or store-bought, I lean towards low-sodium for control.: The flavorful liquid that makes the soup cozy.
• Lemon: Fresh lemon juice brightens everything, giving it a fresh, tangy lift.: Adds a citrusy zing that cuts through richness.
• Herbs: Parsley and thyme—frozen or fresh—bring a grassy, aromatic note.: Herbs elevate the soup, giving it a lively finish.

Tools of the trade

• Large heavy-bottomed pot: For simmering the soup evenly and preventing hot spots.
• Knife and cutting board: Chopping vegetables, herbs, and shredding chicken.
• Measuring spoons and cups: Ensuring accurate seasoning and liquid measurements.
• Ladle: Serving the soup and tasting during cooking.

Step-by-step to a comforting bowl

Step 1: Start by gathering all your ingredients and tools. Prepping everything before you begin helps keep the flow smooth.

Step 2: In a large pot over medium heat (about 150°C/300°F), melt a tablespoon of butter. Add chopped onions and carrots, cooking until they soften and smell sweet, about 5 minutes.

Step 3: Add shredded cooked chicken, rice, and broth. Bring to a gentle simmer, about 80°C/175°F, stirring occasionally to prevent sticking.

Step 4: Cook for 20-25 minutes, until the rice is tender and the soup thickens slightly. Taste and adjust seasoning with salt and pepper.

Step 5: Finish with a squeeze of lemon juice, chopped herbs, and a drizzle of good olive oil. Serve hot.

Cooking checkpoints and tips

• Soup should simmer gently, not boil vigorously, to keep the rice tender and prevent sticking.
• Lemon juice should be added at the end to preserve its bright flavor and avoid bitterness.
• Herbs should be fresh and added just before serving for maximum aroma and vibrancy.
• Check rice for doneness by tasting; it should be soft but not mushy, about 20-25 minutes.

Avoid these common soup-making pitfalls

• Soup boiling too hard.? Reduce heat if soup boils too vigorously, to prevent rice from breaking apart.
• Adding lemon at the start, losing its zing.? Add lemon juice off the heat to keep the bright flavor intact.
• Stirring too vigorously or not enough.? Stir gently and often to keep rice from sticking to the bottom.
• Over-seasoning early on.? Taste before serving and adjust salt or acid to balance flavors.

Lemon Herb Chicken and Rice Soup

This hearty chicken and rice soup combines tender shredded chicken, fragrant rice, and aromatic vegetables simmered in a flavorful broth. Brightened with fresh lemon juice and herbs, it boasts a cozy yet vibrant final texture, with tender ingredients immersed in a slightly thickened, fragrant soup. Perfect for a comforting yet refreshing meal, it’s a simple dish with a bright twist.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 cups chicken broth low-sodium preferred
• 1 lb chicken thighs or breasts preferably cooked and shredded
• 1 cup rice jasmine or short-grain
• 1 onion chopped
• 2 carrots carrots diced
• 1 tablespoon butter
• 1 whole lemon for juice
• 2 tablespoons fresh parsley chopped, or frozen
• 1 teaspoon thyme fresh or frozen
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Knife and cutting board
• Measuring spoons and cups
• Ladle

Method

 

1. Chop the onion and dice the carrots, setting them aside for the next step.
   
2. In a large heavy-bottomed pot, melt the butter over medium heat until it begins to sizzle softly.
   
3. Add the chopped onion and diced carrots to the pot, cooking until they soften and the onion becomes translucent, about 5 minutes. Stir occasionally and listen for a gentle sizzle.
   
4. Shred the cooked chicken thighs or breasts into bite-sized pieces, then add to the pot, stirring to combine with the vegetables.
   
5. Pour in the chicken broth and bring the mixture to a gentle simmer, around 80°C or until small bubbles form, stirring occasionally.
   
6. Add the rice to the simmering broth, stirring once to prevent sticking. Cover partially and cook for 20-25 minutes, until the rice is tender and the soup has thickened slightly.
   
7. While the rice finishes cooking, roll the lemon on the counter to loosen the juice, then cut in half and squeeze out the fresh lemon juice into a small bowl.
8. Remove the soup from heat, then stir in the lemon juice, chopped parsley, and thyme. Taste and season with salt and pepper as needed.
9. Serve the soup hot, garnished with additional herbs if desired. The soup should be fragrant, with tender rice and shredded chicken floating in a bright, flavorful broth.