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To make a great Chicken Lemon Rice Soup, you need a few key items. Start with 1 pound of boneless, skinless chicken breasts. This meat gives the soup its hearty base. You will also need 1 cup of long-grain white rice. This rice cooks well and adds texture. Next, use 6 cups of chicken broth for a rich flavor. Fresh vegetables are important too. You will need 1 medium onion, 2 cloves of garlic, 2 carrots, and 2 celery stalks. These add depth and nutrition. Lastly, the stars of this dish are 2 large lemons for zest and juice, and 1 cup of fresh spinach for color.

Chicken Lemon Rice Soup

Warm your soul with a delightful bowl of savory Chicken Lemon Rice Soup! This easy and quick recipe is packed with flavor and goodness, perfect for the whole family. Discover the essential ingredients, cooking steps, and creative variations to make this dish your own. With hints on enhancing flavors and serving suggestions, you’ll have a comforting meal ready in no time. Click through to explore the full recipe and bring some soup magic into your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup long-grain white rice

6 cups chicken broth

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

2 large lemons (zest and juice)

1 cup fresh spinach, chopped

1 teaspoon dried thyme

½ teaspoon black pepper

Salt to taste

Fresh parsley or dill for garnish

Instructions
 

In a large pot, bring the chicken broth to a simmer over medium heat.

    Add the boneless chicken breasts and simmer for about 15-20 minutes, or until cooked through. Remove the chicken and set aside to cool, then shred it into bite-sized pieces.

      In the same pot, add the chopped onion, garlic, carrots, and celery to the broth. Cook for about 5-7 minutes until the vegetables begin to soften.

        Stir in the long-grain white rice and dried thyme, and let it cook for about 15-20 minutes until the rice is tender.

          While the rice is cooking, squeeze the juice of the lemons and zest them. Add both the juice and zest to the soup.

            Once the rice is cooked, return the shredded chicken to the pot and add the chopped spinach. Simmer for another 2-3 minutes until the spinach is wilted and everything is heated through.

              Season with salt and black pepper to taste.

                Serve hot, garnished with fresh parsley or dill on top.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6 bowls