Lemon Chicken & Rice Soup brings together cozy comfort and bright flavor in one bowl. Picture this: tender chicken, creamy rice, and that sunny kick of fresh lemon—like a warm hug on a chilly afternoon. Whether you’re nursing a cold, feeding your family after a long day, or just craving something light yet hearty, this soup never disappoints. The creamy texture from Arborio rice and the tang of lemon make it feel indulgent while staying wholesome. Plus, it’s easy enough for a weeknight dinner but fancy enough to serve to guests. You’ll be ladling seconds before you even set down your spoon.
Table of Contents
What is Lemon Chicken & Rice Soup?
Lemon Chicken & Rice Soup, also known in Greece as Avgolemono, is a luscious, comforting soup made from chicken, rice, and eggs whisked with lemon juice for a creamy, velvety texture—without a drop of cream. This American twist keeps all the cozy vibes but uses Arborio rice for natural creaminess and simple pantry staples. It’s that go-to bowl of sunshine on dreary days when you want something nourishing but not heavy. Think of it as chicken soup with an elegant twist—fresh, zippy, and satisfying. Best of all, it’s ready in under an hour, which means you can get that homemade flavor without spending your whole evening in the kitchen.
Reasons to Try Lemon Chicken & Rice Soup
You know those nights when you just want comfort food that doesn’t make you feel sluggish? Lemon Chicken & Rice Soup hits that sweet spot. It’s rich in flavor yet refreshingly light. The lemon adds brightness, the chicken gives you protein power, and the Arborio rice makes it creamy without dairy. Plus, this soup reheats beautifully, so you can meal prep it for busy weeks or freeze portions for later. And if you love cozy soups like Slow Cooker Chicken Pot Pie Soup or Creamy Chicken Tortellini Soup, this one will fit right into your comfort food rotation. It’s the perfect balance of comfort and freshness in a single bowl.
Ingredients Needed to Make Lemon Chicken & Rice Soup
For the Soup Base:
- 2 tablespoons olive oil (or avocado oil)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 cups Arborio rice (uncooked)
- 8 cups chicken broth (bone broth for extra nutrition)
- 1 teaspoon fresh thyme or 1/3 teaspoon dried thyme
- 1 teaspoon dried oregano
For Flavor Enhancement:
- ½ cup fresh lemon juice
- 2 eggs
- 2 egg yolks
- ¾ pound cooked chicken, shredded
- ½ teaspoon sea salt (to taste)
- ½ teaspoon black pepper (to taste)
For Garnish:
- Chopped parsley, Aleppo pepper, or dill
Equipment:
Large pot, whisk, mixing bowl
Instructions to Make Lemon Chicken & Rice Soup
Making this Lemon Chicken & Rice Soup step by step is easy, even if you’re short on time or energy. We’ll go through each stage clearly, from prepping your base to serving that final comforting bowl. This method ensures creamy texture, bright lemon flavor, and tender chicken—every single time.
Step 1: Sauté the Aromatics (Step by Step Flavor Foundation)
Start by warming 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, toss in your diced onion. Sauté for about 6–7 minutes until the onion turns soft and translucent—this builds the soup’s savory foundation.
Next, add minced garlic and stir for 1–2 minutes until fragrant (you’ll smell that heavenly aroma right away). Garlic burns quickly, so keep the heat gentle. This base layer adds depth that makes your Lemon Chicken & Rice Soup taste like it simmered all day, even if you just started.
Pro Tip: Want to make prep even easier? Check out our Slow Cooker Chicken Pot Pie Soup for another hands-off, flavor-packed meal idea that starts with similar aromatic building blocks.
Step 2: Add Rice and Broth (Step by Step Creamy Base Creation)
Once your aromatics are golden and fragrant, it’s time to add 1.5 cups of Arborio rice. Stir for about 30 seconds to coat every grain in that onion-garlic goodness. This step helps the rice absorb flavor right from the start.
Now, pour in 8 cups of chicken broth, followed by thyme and oregano. Stir to combine, then bring the mixture to a gentle boil. Once bubbling, reduce the heat to low, cover, and let it simmer for 20–25 minutes. The rice will release starch, naturally thickening the soup into that rich, creamy consistency we love.
If you prefer a lighter, lower-carb version, you can replace rice with cauliflower rice. For guidance on ingredient swaps, read our Healthy Substitutions Guide which explores simple ways to lighten up comfort meals without losing flavor.
Step 3: Prepare the Lemon-Egg Mixture (Step by Step Creamy Lemon Magic)
While the rice simmers, grab a medium bowl and whisk together 2 eggs, 2 egg yolks, fresh lemon juice, and lemon zest. This blend is the secret behind the soup’s signature creamy texture—it’s what makes this dish both light and luxurious.
Here’s the step by step trick that keeps the eggs from curdling: slowly ladle a bit of hot broth (about 1 cup) into your egg-lemon mixture while whisking constantly. This process, called tempering, gradually warms the eggs so they blend smoothly into the soup instead of cooking into scrambled bits.
If you love this method, you’ll also enjoy our Avgolemono Soup Recipe—a traditional Greek inspiration behind this version.
Step 4: Combine Everything (Step by Step Blending for Perfect Texture)
Once the lemon-egg mixture is warm and silky, pour it back into the main pot, stirring constantly. You’ll see the soup turn a soft, creamy yellow—this is when the magic happens.
Next, add your shredded chicken, then season with salt and black pepper to taste. Keep the soup over low heat for a few minutes to let all the flavors meld beautifully. Be sure not to boil the soup at this stage—boiling can cause the eggs to separate and ruin that smooth consistency you worked for.
If you used leftover rotisserie chicken, you’ll love how tender and flavorful it becomes in this broth. For more cozy chicken recipes that make the most of leftovers, check out Keto Chicken Pot Pie Soup.
Step 5: Taste, Adjust, and Garnish (Step by Step to a Perfect Finish)
Now it’s time for the best part—tasting. Adjust the salt, pepper, and lemon juice until it’s perfectly balanced to your liking. Some prefer a tangier finish, while others enjoy a milder lemon note.
Once your flavors are spot-on, ladle the soup into warm bowls. Sprinkle chopped parsley, a pinch of Aleppo pepper, or a touch of fresh dill for that restaurant-style presentation.
Serving Suggestion: Pair your Lemon Chicken & Rice Soup with crusty artisan bread or a crisp salad. If you’re craving even more warmth, try it alongside our Golden Chicken Lentil Soup for the ultimate cozy meal duo.
Step 6: Serve and Savor (Step by Step Moment of Comfort)
Finally, sit back and enjoy your bowl of Lemon Chicken & Rice Soup. Each spoonful brings creamy richness, zesty brightness, and nourishing warmth—the trifecta of comfort food perfection.
And just like that, you’ve made this beautiful soup step by step, from sautéing aromatics to that final comforting taste. It’s wholesome, heartwarming, and exactly what busy weeknights or cold days call for.
If this recipe made your kitchen smell like happiness, you might also enjoy the equally cozy Creamy Chicken Noodle Soup.
What to Serve with Lemon Chicken & Rice Soup
Pair your Lemon Chicken & Rice Soup with a side that complements its tangy brightness. A slice of warm sourdough or garlic bread is perfect for dunking, while a simple green salad with vinaigrette keeps things fresh. You could even serve it alongside roasted vegetables or a grilled cheese sandwich for an upgraded lunch combo. For a light and creamy balance, try my Cheesy Broccoli Cheddar Soup on the side—because who said you can’t have a soup duo night?
Key Tips for Making Lemon Chicken & Rice Soup
- Use fresh lemon juice. Bottled lemon juice just doesn’t have that zing.
- Temper the eggs slowly. This is the secret to smooth, creamy soup—no scrambled egg surprises.
- Leftover chicken works great. Rotisserie chicken saves time and adds flavor.
- Arborio rice is key. It creates that creamy texture naturally.
- Season last. The lemon changes flavor balance, so add salt and pepper at the end.
For more creamy comfort, peek at Creamy Chicken Noodle Soup—a classic that’s equally soul-soothing.
Storage and Reheating Tips for Lemon Chicken & Rice Soup
Store leftovers in an airtight container for up to 4 days in the fridge. The rice will thicken the soup as it sits, so when reheating, add a splash of broth or water to loosen it up. Warm gently on the stove over medium-low heat (avoid boiling). For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating. It’s just as comforting the second time—maybe even better.
FAQs
Can I make this gluten-free?
Yes! It’s naturally gluten-free since there’s no flour involved.
Can I substitute the rice?
Yes—try quinoa or cauliflower rice for a lighter version.
What if I don’t eat eggs?
Skip the egg mixture and stir in a bit of heavy cream or coconut milk instead.
Can I make this vegetarian?
Swap the chicken broth for veggie broth and omit the chicken. Add chickpeas for protein.
Final Thoughts
Lemon Chicken & Rice Soup is that comforting, feel-good meal you’ll crave again and again. It’s simple, nourishing, and bright—like sunshine in a bowl. Whether you’re feeding the family or just treating yourself, this soup brings both warmth and freshness to the table. For more cozy inspiration, explore Golden Chicken Lentil Soup—another hearty hug in a bowl.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Lemon Chicken & Rice Soup Recipe: Creamy, Zesty, Delicious
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Description
This Cozy Lemon Chicken & Rice Soup is a heartwarming dish combining zesty lemon, tender chicken, and creamy rice for ultimate comfort.
Ingredients
- 2 tablespoons Olive Oil (can substitute with avocado oil)
- 1 medium Onion (adds sweetness and depth)
- 4 cloves Garlic (fresh enhances flavor)
- 1.5 cups Arborio Rice (uncooked, provides creaminess)
- 8 cups Chicken Broth (can use bone broth for extra nutrition)
- 1 teaspoon Fresh Thyme (or 1/3 tsp dried thyme)
- 1 teaspoon Dried Oregano (elevates herbal quality)
- 0.5 cups Lemon Juice (freshly squeezed for best flavor)
- 2 Eggs
- 2 Egg Yolks
- 0.75 pounds Cooked Chicken (shredded, use leftover rotisserie chicken)
- 0.5 teaspoon Sea Salt (adjust to taste)
- 0.5 teaspoon Black Pepper (adjust to taste)
- Garnishes: Chopped Parsley, Aleppo Pepper, Fresh or Dry Dill
Instructions
1. Pour olive oil into a large pot over medium heat and let it warm up. Add diced onions and sauté for 6-7 minutes until translucent.
2. Add mashed garlic and continue sautéing for another 2 minutes until fragrant.
3. Stir in uncooked Arborio rice, chicken broth, fresh thyme, and dried oregano. Cover and let simmer for 20-25 minutes until rice is tender.
4. In a separate bowl, whisk together eggs, egg yolks, lemon zest, and lemon juice.
5. Slowly ladle some hot soup into the egg mixture while whisking continuously to prevent curdling. Blend until smooth and return to the pot.
6. Fold in shredded chicken, season with salt and pepper, and let warm through for a couple of minutes.
7. Garnish with chopped parsley, dill, and a pinch of Aleppo pepper. Ladle into bowls and serve.
Notes
Serve with crusty bread or a fresh green salad for a complete meal.
