Lemon Chicken Soup with Rice – A Cozy, Quick Comfort Classic

Lemon Chicken Soup with Rice is one of those cozy kitchen miracles that feels like a warm hug in a bowl. Whether you’re trying to survive a cold snap, recover from a head cold, or just want dinner that practically cooks itself, this soup shows up like an old friend with a big spoon. The bright hit of lemon balances beautifully with the tender chicken and fluffy rice, while the creamy Greek-inspired egg-lemon sauce (hello, avgolemono!) gives it a velvety finish.

It’s satisfying without being heavy, easy to throw together, and tastes even better the next day—if there’s any left. And yes, this recipe is naturally gluten-free, and with a few quick swaps, it can fit right into low-carb, paleo, or Whole30 lifestyles too. So whether you’re juggling kids, deadlines, or just trying to get dinner on the table without losing your mind, this lemon chicken soup with rice is here to help. Let’s dive in.

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What is Lemon Chicken Soup with Rice?

Lemon Chicken Soup with Rice is a Greek-inspired spin on classic comfort food. You might’ve heard of avgolemono—that creamy, dreamy egg-lemon broth that’s a staple in Greek kitchens. This version keeps things simple but still gives you that rich texture and zingy brightness that makes avgolemono so beloved. At its core, it’s a classic chicken soup: shredded chicken, soft vegetables, and tender rice swimming in a savory broth.

But then comes the lemon juice and whisked egg combo, which brings a silky, luscious twist. The soup thickens slightly without any cream or flour (a win for anyone gluten-free), and the result is a light yet hearty meal that’s both refreshing and cozy. It’s one of those dishes that manages to feel nourishing and indulgent all at once—kind of like wearing a fluffy robe while eating salad. Greek grandmas would approve, and picky eaters might not even notice they’re eating celery.

Reasons to Try Lemon Chicken Soup with Rice

Lemon Chicken Soup with Rice isn’t just delicious—it’s practical magic in a pot. For one, it’s fast. You can go from “what’s for dinner?” to “soup’s on!” in about 30 minutes. And let’s be real: weeknights are already chaos without adding complicated recipes to the mix. Second, it’s a fridge-clearing hero. Got leftover chicken? Cool. Sad veggies hanging out in the crisper? Toss ’em in. The lemon sauce brings everything together like a charm.

Plus, this soup is flexible: swap white rice for cauliflower rice if you’re low-carb-ing, or go wild and stir in some quinoa. The flavor stays craveable either way. Lastly, it makes a perfect meal-prep superstar. Store it in jars and pull it out on those “I can’t cook tonight” nights. Pair with a slice of Cinnamon Honey Butter Sweet Potato Cornbread and you’ve got a dinner that feels fancy but takes zero fuss. What’s not to love?

Ingredients Needed to Make Lemon Chicken Soup with Rice

• 12–16 oz cooked shredded chicken breast
• 8 cups chicken broth
• 1 cup chopped white onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 3/4 cup long grain white rice
• 1/2 cup fresh lemon juice
• 2 eggs
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh chopped parsley for garnish
• Optional: crumbled feta for serving

Instructions to Make Lemon Chicken Soup with Rice

Let’s break down this comforting recipe into a step-by-step guide that even your busiest weeknight self can follow. From chopping veggies to tempering eggs (don’t worry, we’ve got your back), this soup comes together in under 30 minutes. Plus, we’ve added helpful tips and links so you can adjust the recipe to suit your needs or explore similar cozy favorites.

Step 1: Sauté the Aromatics and Veggies

Start by grabbing a large Dutch oven or heavy-bottomed soup pot — it holds heat evenly and gives you room to stir. Add 1 tablespoon of olive oil and heat it over medium. Once warm, toss in 1 cup each of chopped onion, celery, and carrots, plus 1 tablespoon of minced garlic.

Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of pepper, then stir everything together. Let it all sauté for about 3–4 minutes, just until the onions turn translucent and the vegetables begin to soften. You’re building the base of your soup here, so don’t rush this part — the aroma alone is worth slowing down for. If you’re new to chopping or prepping veggies efficiently, you might enjoy our kitchen prep hacks that make this part faster and easier.

Step 2: Pour in the Broth and Cook the Rice

Next, slowly pour in 8 cups of chicken broth. You can use store-bought, but if you’ve got leftover homemade broth, now’s the time to use it. Bring the pot to a gentle boil, then stir in 3/4 cup of long grain white rice.

Reduce the heat to a low simmer, cover the pot, and let it cook for about 20 minutes. The rice will absorb flavor from the broth and become beautifully tender. If you prefer a grain-free or low-carb version, swap in cauliflower rice instead — just be sure to cut the simmer time down to 15 minutes to avoid mushiness. You can find more substitution tips in our Cauliflower Chicken and Rice recipe.

Step 3: Add the Shredded Chicken

After 20 minutes, remove the lid and stir in 12–16 oz of cooked shredded chicken breast. If you’re using leftovers or rotisserie chicken (no shame — we love a shortcut), this is the perfect time to fold them in. Let the chicken warm through while you prep the star of this recipe — the lemon-egg sauce.

Step 4: Whisk the Lemon-Egg Sauce (Avgolemono Style)

In a small bowl, whisk together 2 eggs and 1/2 cup of fresh lemon juice. This combination is what gives the soup its silky texture and zesty brightness. Here’s the important part: we’re going to temper the eggs so they don’t scramble when added to the hot soup.

While whisking the egg-lemon mixture constantly, slowly ladle in about 1/4 cup of the hot broth from your soup pot. Keep whisking and continue adding broth in small increments — aim for about 1/2 to 1 cup total. This step-by-step tempering warms up the eggs gradually, allowing them to thicken the soup later without curdling. If tempering sounds intimidating, don’t worry — we explain it fully in our Creamy Chicken Tortellini Soup guide too.

Step 5: Add the Lemon Sauce to the Pot

Once your lemon-egg mixture is tempered and smooth, slowly pour it back into the soup pot while gently stirring. You’ll notice the broth becoming slightly creamy-looking — that’s exactly what you want. Turn off the heat immediately to avoid overcooking the eggs. The residual heat will finish the job and give the soup its signature creamy tang.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with fresh chopped parsley. For an extra burst of flavor (and a nod to its Greek roots), sprinkle crumbled feta cheese on top. Serve it with warm bread or a slice of Sweet Potato Cornbread for the ultimate comfort meal.

This step-by-step recipe makes it easy to create a cozy, satisfying dinner without stress — and if you’re into batch cooking, double it and freeze a portion (just hold off on adding the lemon-egg sauce until reheating).

For more soup recipes with that same soul-warming vibe, try our Turkey Rice Soup or Easy White Turkey Chili — both are reader favorites and just as easy to follow step by step.

What to Serve with Lemon Chicken Soup with Rice

While Lemon Chicken Soup with Rice is hearty enough to be a meal on its own, it’s even better with a little something on the side. A crusty slice of sourdough or Sweet Potato Cornbread adds a nice touch for dipping. For a lighter pairing, try a crisp green salad with cucumbers and feta—keeping with the Greek vibes. If you’re feeding a bigger group or just really hungry (no judgment), add a tray of Roasted Autumn Vegetable Pot Pies or Soft Baked Apple Cinnamon Rolls for a comfort food feast. It’s also fantastic with chilled white wine or a sparkling lemonade if you want to get fancy without actually trying that hard.

Key Tips for Making Lemon Chicken Soup with Rice

Want your Lemon Chicken Soup with Rice to come out silky, bright, and full of flavor? Here’s the scoop. First, don’t skip the tempering step with the eggs—adding hot broth slowly keeps you from scrambling them. Second, use fresh lemon juice.

The bottled stuff doesn’t hit the same. Third, cook the rice until just tender. Overcooked rice turns mushy and can soak up too much broth, leaving you with stew. For even more texture, toss in extra veggies like spinach or zucchini during the last five minutes of cooking. And lastly, don’t be shy with salt! Chicken broth can vary in flavor, so taste as you go. Pro move: make a double batch and stash some in the freezer for future you.

Storage and Reheating Tips for Lemon Chicken Soup with Rice

This soup stores like a dream. Just let it cool, then transfer to an airtight container. It’ll stay fresh in the fridge for up to 4 days. If you plan to freeze it, hold off on adding the lemon-egg sauce until you reheat—eggs can get weird in the freezer. To reheat, warm the soup gently over medium-low heat. If it’s too thick (rice loves to soak up broth), add a splash of water or chicken stock. For frozen batches, thaw overnight in the fridge before reheating. And if you’re short on time, a microwave works fine—just stir halfway through and don’t overheat, or the eggs might separate. Either way, it’s still comforting, cozy, and totally weeknight-worthy.

FAQs

Can I use rotisserie chicken?
Absolutely. It’s a total time-saver.

Can I make this low-carb?
Yes! Use cauliflower rice instead and cut the simmer time by 5 minutes.

Does it freeze well?
Yes, but freeze it before adding the lemon-egg sauce for best results.

Can I skip the eggs?
You can, but the soup will lose that rich avgolemono texture.

Is it safe for kids?
Definitely. The lemon adds flavor but isn’t overpowering.

Final Thoughts

There’s something seriously satisfying about a bowl of Lemon Chicken Soup with Rice. It’s comforting without being heavy, full of fresh flavor, and comes together with minimal effort—which, let’s be honest, is half the battle most nights. Whether you’re fighting off a cold, feeding your family, or just craving something warm and cozy, this soup hits the mark. And once you try it, don’t be surprised if it becomes part of your regular dinner rotation. For more feel-good meals like this one, don’t miss our Easy Creamy Roasted Butternut Squash Soup or Turkey Rice Soup. Now go grab a spoon—you’ve got soup to make.

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