Name: Lemony Chicken Rice Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 lbs boneless skinless chicken breast or thighs; Sea salt and ground pepper, to taste; 2 tablespoons grass-fed butter or ghee, divided; 1 large onion, diced; 3 large carrots, sliced; 4 celery ribs, diced; 1 orange bell pepper, diced; 4 fresh garlic cloves, pressed; 2 teaspoons Italian seasoning; 1 bay leaf; 8 cups chicken bone broth; 1 cup brown rice; Juice of 2 fresh lemons; Zest of 1 lemon; Freshly chopped parsley, for garnish

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Lemony Chicken Rice Soup is a light, comforting, and hearty dish that brings together tender shredded chicken, wholesome brown rice, and vibrant vegetables in a flavorful broth with a zesty lemon finish. Perfect for cold days, busy weeknights, or whenever you need a nourishing bowl of comfort.

Why You’ll Love This Recipe

This soup is a well-rounded, satisfying meal that’s easy to make and full of bright flavor. The fresh lemon juice and zest give it a refreshing twist, while the chicken and rice keep it filling and wholesome. It’s perfect for meal prep, naturally gluten-free, and a great way to use up leftover chicken or broth.

Lemony Chicken Rice Soup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breast or thighs
Sea salt and ground black pepper
Grass-fed butter or ghee
Onion
Carrots
Celery
Orange bell pepper
Fresh garlic
Italian seasoning
Bay leaf
Chicken bone broth
Brown rice
Fresh lemons (juice and zest)
Fresh parsley

Directions

Pat chicken dry and season generously with salt and pepper.
In a large stockpot over medium heat, melt 1 tablespoon of butter. Sear the chicken on both sides until golden brown. Remove and set aside.
Add the remaining tablespoon of butter to the pot. Sauté the onion, carrots, celery, bell pepper, and garlic for 4–5 minutes until slightly softened.
Stir in Italian seasoning and bay leaf.
Pour in the chicken broth and add the brown rice. Return the chicken to the pot.
Bring soup to a boil, then reduce heat and simmer for 35–40 minutes, or until rice is tender and chicken is cooked through.
Remove the chicken and bay leaf. Shred the chicken with a fork and discard the bay leaf.
Return shredded chicken to the pot. Stir in fresh lemon juice, lemon zest, and chopped parsley.
Serve hot and enjoy.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Use white rice or wild rice instead of brown for a different texture.
Swap chicken for turkey or rotisserie chicken to save time.
Add spinach or kale for an extra boost of greens.
Use quinoa instead of rice for a protein-packed twist.
Make it creamy with a splash of coconut milk or cream at the end.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, let the soup cool completely, then store in freezer-safe containers for up to 2 months.
Reheat on the stovetop over medium heat or in the microwave until hot. Add a splash of broth or water if it thickens too much.

FAQs

Can I use pre-cooked chicken?

Yes, add it during the last 10 minutes of cooking to warm through without drying out.

Can I make this soup in a slow cooker?

Absolutely. Sear the chicken first, then add all ingredients (except lemon and parsley) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours.

Can I use white rice?

Yes, but reduce the simmering time to about 20–25 minutes or until the rice is tender.

How do I make this soup dairy-free?

Simply use ghee or a plant-based butter alternative instead of regular butter.

Is this soup freezer-friendly?

Yes, it freezes well. Just let it cool before freezing, and thaw in the fridge overnight before reheating.

What if I don’t have fresh lemons?

Bottled lemon juice will work in a pinch, but fresh lemon gives a brighter flavor.

Can I add other vegetables?

Definitely. Zucchini, mushrooms, or green beans all make great additions.

How can I make it more filling?

Add a can of white beans or chickpeas for extra protein and fiber.

What’s the best way to shred chicken?

Use two forks to pull it apart, or shred it in a stand mixer with the paddle attachment for ease.

Can I make this vegetarian?

Yes, omit the chicken and use vegetable broth. Add a plant-based protein like lentils or tofu for substance.

Conclusion

Lemony Chicken Rice Soup is a nourishing, bright, and flavorful meal that’s perfect for any season. With tender chicken, hearty rice, and a citrusy twist, it offers the comfort of a classic chicken soup with a refreshing upgrade. It’s easy to make, perfect for leftovers, and sure to become a staple in your kitchen.