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Lemon Chicken and Rice Soup

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45


A zesty Lemon Chicken and Rice Soup. A simple and nourishing soup that can be thrown together in a matter of minutes. 


  • 3 Tbsp olive oil
  • 1 small white onion, diced (approximately 1 cup)
  • 2 stalks celery, diced (approximately 1 cup)
  • 2 carrots, diced (approximately 1 cup)
  • 1 large red bell pepper, chopped (approximately 1 cup)
  • 4 garlic cloves, chopped
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh rosemary
  • ¼ tsp red pepper flakes
  • 2 tsp salt
  • ½ tsp black pepper
  • Zest of 3 lemons
  • Juice of 3 lemons (or more to taste)
  • 8 cups broth
  • 3.5 cups cooked shredded chicken
  • 23 cups cooked rice (optional)*


  1. Heat oil in large dutch oven. Add the onion, celery, carrots and bell pepper and sauté for about 5 minutes or until onions are translucent.
  2. Add the garlic, herbs, red pepper flakes, salt, pepper and lemon zest. Cook until fragrant. About 1-2 minutes.
  3. Add the lemon juice and broth and put a lid on the pot and simmer for about 20-25 minutes or until vegetables are tender.
  4. Add the shredded chicken and cook for a few more minutes. Taste and adjust salt and lemon if necessary and then serve while hot. Top with rice if desired.


  • If you are looking for a low-carb option you can use cauliflower rice in place of regular or just serve without any rice.

Keywords: lemon chicken soup, healthy chicken soup, chicken and rice soup, gluten-free lemon chicken soup, easy chicken soup