Chicken and Rice Soup
Sep 01, 2025 09:25 AM
Chicken and rice soup is delicious, comforting, and one of the best soup recipes for fall and winter! Loaded with tender chicken, carrot and celery, and fluffy rice, this chicken soup is total comfort food. To make this rice soup recipe extra quick and easy, use store-bought rotisserie chicken when it’s time to add the chicken.
Somewhere between NYE and our mini NYC vacation, I caught a cold. But not just any cold!!! It’s one of those nasty relentless colds that just won’t quit. So I’m taking my mom’s advice and dealing with it the old-fashioned way: plenty of sleep and plenty of soup!
Thankfully, soup and sleep are two of my love languages. So the cure is actually quite pleasant!
I typically make my flu fighter chicken noodle soup when I’m under the weather. But I’ve found myself out of noodles. So I decided to bust out the dutch oven and make a lemony chicken and rice soup instead. I use long grain white rice, but I think brown rice, jasmine rice, or even wild rice would work fine!
Ingredients:
For the Lemon Chicken
- 1 and 1/4 pounds skinless, boneless chicken breast
- 2 and 1/2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
For the Rice
- 1 cup long grain white rice
- 1/2 teaspoon salt
- Water (check your package instructions to see how much water is called for)
For the Lemony Chicken and Rice Soup
- 2 tablespoons olive oil
- 3 large carrots peeled and diced
- 2 celery stalks diced
- 1 large onion finely diced
- 6 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken stock (or chicken bone broth)
- 1 cup water
- 2 bay leaves
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill finely chopped
- 1/3 cup finely grated Parmesan cheese
Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
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