Lemon Chicken and Rice Soup

Name: Lemon Chicken and Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lbs. boneless, skinless chicken breast; 4 stalks celery (chopped); 4 carrots (chopped); 2 c. brown rice (cooked (I buy the frozen, microwaveable kind)); 1.5 vidalia onions (chopped); 8 oz. feta cheese crumbles; 2 tbsp. minced garlic; 48 oz. chicken broth (reduced sodium); 1 c. water; 2/3 c. fresh lemon juice; 3 tbsp. fresh dill; kosher salt (to taste); black pepper (to taste); lemon pepper seasoning (to taste); onion powder (to taste); garlic powder (to taste); scallions (chopped for garnish); extra virgin olive oil

January 15, 2021

Hey, y’all! I recently shared a recipe for my creamy feta + honey dip – and as promised, I’m bringing y’all the perfect main course recipe to accompany it: my comforting lemon, chicken, and rice soup! There are few soups that I love more. The robust lemon flavor makes this soup a standout and I know that y’all are going to love it!

Jump to Recipe

The Recipe

Lemon Chicken and Rice Soup

JC Phelps

Looking for a comforting soup recipe? Look no further than my Lemon, Chicken and Rice Soup. It's chock-full of flavor and so delicious!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Soup

Cuisine Greek

Servings servings

Calories 472 kcal

Ingredients

2 lbs. boneless, skinless chicken breast
4 stalks celery chopped
4 carrots chopped
2 c. brown rice cooked (I buy the frozen, microwaveable kind)
1.5 vidalia onions chopped
8 oz. feta cheese crumbles
2 tbsp. minced garlic
48 oz. chicken broth reduced sodium
1 c. water
2/3 c. fresh lemon juice
3 tbsp. fresh dill
kosher salt to taste
black pepper to taste
lemon pepper seasoning to taste
onion powder to taste
garlic powder to taste
scallions chopped for garnish
extra virgin olive oil

Instructions

Cook boneless, skinless chicken breast in a skillet until done. Season with kosher salt, black pepper, lemon pepper seasoning, onion powder, and garlic powder. Shred (I like to use my stand mixer).
Cook frozen brown rice according to instructions on the box.
Over medium heat in a soup pot or dutch oven, sauté celery, carrots, onions, and garlic in extra virgin olive oil. Stir constantly and do not let garlic burn. Cook for 3-5 minutes.
Add in chicken stock + water and bring the soup to a boil.
Stir in shredded chicken, rice, and lemon juice. Cook for an additional 3-5 minutes.
Add in fresh dill + season with kosher salt and black pepper, to taste. Top with chopped scallions and crumbled feta cheese.

Notes

Nutrition

Sodium: 1136mgCalcium: 221mgVitamin C: 13mgVitamin A: 5771IUSugar: 6gFiber: 4gPotassium: 905mgCholesterol: 101mgCalories: 472kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 35gCarbohydrates: 57gIron: 3mg

Keyword chicken soup, lemon soup, lemon, chicken, and rice soup

Tried this recipe?Let us know how it was!

Y’all come back now, ya hear?

My best,

Keep Up With JCP Eats

Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.

Enjoy my Lemon Chicken and Rice Soup? Check out my other recipes here!