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Creamy Lemon Chicken Rice Soup

A comforting, velvety soup made with tender chicken, fluffy rice, fresh lemon, and a creamy broth that’s bright, hearty, and perfect for any season.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 380

Ingredients
  

Soup Base
  • 1 lb boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion medium, chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken broth low sodium
  • 1 cup white rice uncooked
  • 1 cup heavy cream
  • 1 lemon zest from 1 lemon
  • 0.25 cup lemon juice freshly squeezed
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste
Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
  2. Stir in garlic and cook 30 seconds until fragrant. Add chicken, season lightly with salt and pepper, and cook 3–4 minutes until lightly browned.
  3. Pour in chicken broth and add rice. Bring to a boil, reduce heat, cover, and simmer 15–18 minutes until rice is tender and chicken is cooked through.
  4. Stir in heavy cream and simmer uncovered 3–5 minutes until slightly thickened.
  5. Add lemon zest, lemon juice, thyme, and oregano. Adjust seasoning with salt and pepper to taste.
  6. Remove from heat, garnish with parsley, and serve warm.

Notes

For best flavor, use fresh lemons and avoid boiling after adding the cream. Add extra broth when reheating if the soup thickens.