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
Lemon Chicken and Rice Soup
- 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
- 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.
Y’all come back now, ya hear?
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Enjoy my Lemon Chicken and Rice Soup? Check out my other recipes here!