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.
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.
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.
While the rice cooks, cut the lemon in half and use a lemon squeezer to extract fresh juice. Set aside.
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.
Taste the broth and season with salt and pepper, adjusting to your liking for perfect balance.
Finish the soup by stirring in chopped fresh herbs like cilantro or parsley, adding a pop of color and freshness to each spoonful.
Drizzle a little olive oil over the top for a gentle richness and to enhance the flavors just before serving.
Serve the soup hot, with a slice of lemon on the side if desired, and enjoy the comforting, bright flavors in every spoonful.
