Lemon Chicken Rice Soup
This gluten-free Lemon Chicken Rice Soup is a comforting and flavorful meal, perfect for a chilly day or when you're feeling under the weather. The bright lemon flavor perfectly complements the savory chicken and rice, creating a light yet satisfying soup.
45 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
Ingredients
- 8 cups Chicken broth
- 2 cups Cooked chicken breast (shredded or diced)
- 1 cup Cooked long-grain rice (ensure it's gluten-free)
- 1 cup Carrots (diced)
- 1/2 cup Celery (diced)
- 1/2 cup Onion (diced)
- 1 large Lemon (juiced and zested)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1/4 cup Fresh parsley (chopped)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black pepper (or to taste)
- 1 large Egg (optional, for thickening)
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat.
- 2
Add diced onion, carrots, and celery and cook until softened, about 5-7 minutes.
- 3
Add minced garlic and cook for 1 minute more, until fragrant.
- 4
Pour in chicken broth and bring to a simmer.
- 5
Add cooked chicken and rice to the pot.
- 6
Stir in lemon zest, salt, and pepper.
- 7
Simmer for 10 minutes to allow the flavors to meld.
- 8
In a small bowl, whisk together the lemon juice and egg (if using). Slowly drizzle the mixture into the soup while stirring constantly to prevent curdling. Omit the egg if you prefer a thinner soup.
- 9
Stir in fresh parsley and dill.
- 10
Serve hot and enjoy!
Tips & Notes
- •For a richer flavor, use homemade chicken broth.
- •If you don't have fresh herbs, you can use dried herbs, but use half the amount.
- •Adjust the amount of lemon juice to your preference.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.