Chicken Rice Soup | Lexi’s Clean Kitchen

This Lemony Chicken Rice Soup is a classic chicken rice soup with a rich flavor. It’s warm, cozy, healing, and so easy to make! It’s naturally gluten-free, dairy-free, and delicious!

Healing Chicken Lemon Rice Soup

I really love good soup recipes all year round.think Turkey Chili or black bean soup…they are always good! This chicken and rice soup recipe is another option at my house. It’s packed with immune-boosting veggies and herbs/spice, brightened with fresh lemon juice, blends together in 30 minutes, and has a generous serving so you can keep it in the fridge for days!

If I want a classic chicken noodle, I’ll make it This Chicken Soup Recipe And add pasta, but I find myself reaching (and my family asking for!) this recipe time and time again.

required ingredients

Scroll down for the full ingredient list for this classic chicken and rice soup recipe!

• Mirepoix: Mixed spice aka chopped onion, carrot and celery
• garlic: This recipe uses both fresh and grated!
• Long grain white rice: My favorite rice in this chicken and rice soup recipe, but see below for other options!
• Chick: You can really use any type, but see below for types!
• Herbs and Spices: Mix dried parsley, dried dill, turmeric powder, garlic powder, salt and pepper to flavor this delicious soup.
• chicken soup: I like to save vegetable scraps and chicken scraps and make Instant Pot Chicken Soup But anyone can, of course!
• lemon: In addition to adding umami to the soup, it also adds nutrients! Lemons contain a whopping 31 grams of vitamin C!

Note: Garlic, turmeric and lemon make it so delicious, healing and special. I don’t recommend skipping the lemon, but if you don’t have it on hand, you can omit it, or use less!

Make your Chicken Lemon Rice Soup even better!

• Shredded roast chicken for a quicker dinner! See details below.
• More veggies like chopped zucchini, de-stemmed and chopped kale, spinach, mushrooms, bell peppers, you name it!
• Add a cup of diced tomatoes or a small can of green peppers for a different chicken and rice soup recipe!
• Keto or low carb?you were able Skip the rice and eat more veggies, but I remember this Yes Going to make chicken rice soup!try mine Meatball Vegetable Soup or Creamy Green Chile Chicken Soup A low carb soup option!

A rundown on what chicken to use

My first choice is skinless and boneless chicken thighs. The fat does benefit the soup, but this route makes removing and shredding the chicken a little easier.

Otherwise, really any chicken nuggets will do. Even go to all kinds! Bone-in thighs and drumsticks are great. No need to remove the skin, but you must make sure to remove all debris from the soup before returning!

I have also made this soup countless times with chicken breast. It’s leaner so it can be overcooked and it doesn’t taste as good as it has no fat, but it works great and we use them a lot here.

When you’re done cooking, remove the chicken, shred it, and return the chicken to the soup, taste and adjust the spices, and serve.

Can I use roast chicken or precooked chicken?

Yes! Want shortcuts?Cook the soup as directed, and when adding the broth, add about 3 cups chopped or diced roast chicken or chicken shreds.

Best Rice for Chicken Rice Soup

Any regular white rice is ideal here. I used long grain white rice (uncooked). You can use quinoa, short-grain, sushi, jasmine, or basmati rice. Both brown rice and wild rice take longer to cook, but can also be used. here is one delicious soup With wild rice! FYI: White rice has a bad reputation, but it’s actually easier to digest than brown rice.

Note: Paella and Risotto will not work!

Can I use cooked rice?

I love raw rice in this chicken and rice soup recipe because all the flavors come together at the same time. Having said that, if you have rice, you definitely can! You can omit the uncooked rice, make the recipe, and finally when you add the lemon juice, just add your precooked rice and it’s ready in no time! Let it soak up the soup flavors for a few minutes.

How to Store Chicken Rice Soup

storage: Store in the refrigerator for 5 days, or up to 3 months in the refrigerator.

Reheat: Always simmer, never cook! Reheat on the stovetop or microwave.Chicken and rice soup will soak up the broth, so you might want tot If needed, add more broth (and then more herbs/spice/salt and pepper) while reheating!

Can I freeze chicken rice soup?

The short answer is yes! Let your soup cool completely and store in the refrigerator for up to 3 months. Let it thaw overnight in the refrigerator.

The longer answer is that the reality is that any soup served with rice or pasta will not have the same texture when frozen, thawed and reheated. The ideal is to wait for fresh rice to be added while the soup is being reheated.

remember: The rice will absorb the broth, so you may need to add more broth (and subsequently more herbs/spice/salt and pepper) when reheating if needed!

Other healing soup recipes to try:

Chicken Rice Soup

This Chicken Rice Soup is a classic and full of flavor! It’s warm, cozy, healing, and so easy to make! It’s naturally gluten-free, dairy-free, and delicious!

• author: Lexi
• Preparation time: 00:10
• Cooking time: 00:30
• total time: 00:40
• yield: 6 1X
• category: soup
• method: roof

• 1 tablespoon oil or butter
• 1 large onion, diced
• 4 large carrots, diced
• 5 Celery stalk, diced
• 4 garlic cloves, chopped
• 1 cup long grain white rice, uncooked
• 1 pound chicken (see note for type)
• 1 teaspoon salt, more as needed
• 1 teaspoon pepper, more as needed
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 5 cups Chicken stock (more as needed/needed)
• 2 lemon, juiced

1. In a large stock pot or Dutch oven, heat oil over medium heat. Add garlic, onion, carrots and celery, cook and stir for 6-8 minutes, until carrots start to soften and onions are translucent. NOTE: You can speed up the process by adding about 1 tablespoon of water to cover the pot for 2-3 minutes.
2. Add chicken, rice and spices/herbs (not lemon yet), mix quickly, mix and bake spices, about 5-10 seconds.
3. Add broth and chicken. Stir and bring to a boil, then reduce heat to simmer.
4. Cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
5. Remove chicken from pan and shred. Return to pot and squeeze in fresh lemon juice. Taste and adjust salt and pepper as needed.
6. Serve!

notes

Chick:

1. 1. My first choice is skinless and boneless chicken thighs. The fat does benefit the soup, but this route makes removing and shredding the chicken a little easier.
   2. Otherwise, really any chicken nuggets will do. Even go to all kinds! Bone-in thighs and drumsticks are great. No need to remove the skin, but you must make sure to remove all debris from the soup before returning!
   3. I have also made this soup countless times with chicken breast. It’s leaner so it can be overcooked and it doesn’t taste as good as it has no fat, but it works great and we use them a lot here.

Reheat: Always simmer, never cook! Reheat on the stovetop or microwave. Chicken and rice broth will absorb the broth as it sits, so you may need to add more broth (and subsequently more herbs/spice/salt and pepper) when reheating if needed!

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