chicken and rice soup recipe

This chicken and rice soup came from a restless night, when I needed comfort that didn’t feel heavy. I wanted something soothing but with a twist—something that wakes up the palate. It’s a dish that reminds me of lazy afternoons, with the smell of simmering broth filling the house, and a tangy note that lifts everything.

Why I keep returning to this soup

It’s simple but never boring. The citrus zing makes me feel like I’ve added a splash of sunshine to a humble bowl. Plus, it’s flexible—whatever’s in the fridge can often find a place here. It’s that cozy, bright moment I need after a long day, no fuss, just good flavors.

Ingredients and their role in the soup

• Chicken breast or thighs: Lean protein that keeps the soup hearty and satisfying.
• Rice: Adds texture and creaminess—choose short grain for best results.
• Lemon: Provides a bright, tangy contrast—use fresh for zing.
• Herbs (cilantro or parsley): Freshness that lifts the dish—add at the end to preserve color and flavor.
• Chicken stock: The savory base—use homemade or good quality store-bought.
• Salt and pepper: Essential seasonings—adjust to taste for perfect balance.
• Olive oil: A splash for sautéing or finishing—adds a gentle richness.

Tools of the trade for this cozy soup

• Large pot: To simmer broth, chicken, and rice together.
• Wooden spoon: For stirring everything gently and avoiding scratches.
• Lemon squeezer: To extract fresh lemon juice without seeds.
• Measuring spoons: To add precise amounts of lemon and seasonings.
• Knife and chopping board: For chopping herbs and ingredients.

Step-by-step to a comforting bowl

Step 1: Start with your chicken stock. If you’re using store-bought, heat it gently in a large pot over medium heat.

Step 2: Add diced chicken breasts or thighs—whatever you prefer, really. Cook until just opaque, about 8-10 minutes.

Step 3: Stir in rice, preferably a short grain for creaminess, and let it simmer until tender—around 15 minutes.

Step 4: In the last five minutes, squeeze in a good splash of lemon juice for brightness and stir well.

Step 5: Taste and adjust salt, maybe a pinch more lemon if it needs a punch.

Step 6: Finish with chopped herbs—cilantro or parsley work wonders—and serve hot.

Cooking checkpoints to keep in mind

• Chicken should be cooked through but still tender—jiggle when done, not dry or rubbery.
• Rice should be soft but not mushy—taste test around 15 minutes.
• Lemon juice should brighten the broth without overpowering—start with half and add more.
• Herbs should be fresh and vibrant—add at the end to keep their flavor and color.

Common mistakes and how to fix them

• Overcooking chicken, making it tough.? Cook chicken until just done, then rest before shredding—avoids dryness.
• Using too much rice at once.? Add rice gradually and stir—prevents sticking and clumping.
• Adding lemon juice too early, dulls flavor.? Squeeze lemon at the end, not during cooking—keeps brightness.
• Oversalting at the start.? Taste broth before serving and adjust salt—balance is key.

Lemon Chicken and Rice Soup

This comforting chicken and rice soup combines tender pieces of chicken with creamy short-grain rice in a savory broth, brightened by fresh lemon juice. The soup is gently simmered to develop a soothing, hearty texture with a lively citrus twist, finished with fresh herbs for added freshness. It’s a warm, vibrant dish perfect for cozy nights or quick, nourishing meals.

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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 Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 4 cups chicken stock preferably homemade or high-quality store-bought
• 2 boneless, skinless chicken breasts or thighs diced
• 1 cup short grain rice for creaminess
• 1 large lemon for juice and zest
• 0.25 cup chopped cilantro or parsley fresh herbs added at the end
• 1 tablespoon olive oil for sautéing and finishing
• to taste salt and pepper adjust based on preference

Equipment

• Large pot
• Wooden spoon
• Lemon squeezer
• Measuring spoons
• Knife and chopping board

Method

 

1. Pour the chicken stock into a large pot and warm it over medium heat until it starts to simmer, filling your kitchen with a savory aroma.
   
2. Add the diced chicken breasts or thighs into the simmering broth, stirring gently. Cook until the chicken is just opaque and cooked through, about 8-10 minutes.
   
3. Stir in the short grain rice, ensuring it’s evenly distributed. Reduce the heat slightly and let it simmer, uncovered, until the rice is tender and the broth thickens slightly, about 15 minutes.
   
4. While the rice cooks, cut the lemon in half and use a lemon squeezer to extract fresh juice. Set aside.
   
5. Once the rice is tender, squeeze in a generous splash of lemon juice—start with half and taste as you go. Stir well to incorporate the bright, tangy flavor.
   
6. Taste the broth and season with salt and pepper, adjusting to your liking for perfect balance.
   
7. Finish the soup by stirring in chopped fresh herbs like cilantro or parsley, adding a pop of color and freshness to each spoonful.
8. Drizzle a little olive oil over the top for a gentle richness and to enhance the flavors just before serving.
9. Serve the soup hot, with a slice of lemon on the side if desired, and enjoy the comforting, bright flavors in every spoonful.