To Try

Chicken Lemon Rice Soup

6 servings


10 minutes

active time

1 hour 5 minutes

total time


1 pound boneless chicken thighs

1 onion (diced)

3 carrots (diced)

3 stalks celery (diced)

2 bay leaves

Salt and pepper (to taste)

8 cups water

1 tablespoon olive oil

2 garlic cloves (minced)

½ teaspoon dried thyme

½ cup short grain or Arborio rice

Juice of 2 lemons

Parsley for serving


Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Season with salt and pepper, add bay leaves and water, and bring to a boil. Reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.

Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.

Reduce the heat and simmer until the rice is cooked, about 20 minutes.

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.


Serving Size



270 kcal

Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat



74 mg


96 mg

Total Carbohydrate

19 g

Dietary Fiber

1 g

Total Sugars

2 g


14 g

6 servings


10 minutes

active time

1 hour 5 minutes

total time
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