Description
Creamy Lemon Chicken and Rice Soup
Ingredients
1 lb cooked shredded chicken (rotisserie works great!)
1 cup long-grain rice
6 cups chicken broth
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened (about 5 minutes).
Add broth and rice: Pour in chicken broth, stir in rice, oregano, and red pepper flakes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until rice is tender.
Add chicken: Stir in shredded chicken, heavy cream, lemon juice, and lemon zest. Simmer for an additional 5 minutes.
Season: Add salt and pepper to taste.
Garnish and serve: Ladle into bowls, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for perfect soup every time. First, ensure all vegetables are uniformly diced for even cooking. In your large pot, heat the olive oil until it shimmers before adding the onion, carrots, and celery. Sauté for 4-5 minutes until they begin to soften, then add the garlic for the final minute to prevent burning. When adding the broth and rice, use a wooden spoon to scrape up any browned bits from the pot bottom for extra flavor. After bringing to a boil, reduce to a true simmer—small bubbles at the edge—and cover tightly. Set a timer for 15 minutes before checking rice tenderness. Finally, always add the lemon juice and zest off the heat or at the very end of simmering to preserve their bright, fresh flavor.
Serving Suggestions
This versatile soup pairs beautifully with several sides. For a complete meal, serve it alongside a crisp green salad with a light vinaigrette or warm, crusty bread for dipping. A grilled cheese sandwich makes it the ultimate comfort food duo. For garnish, beyond parsley, try a sprinkle of grated Parmesan, a dollop of sour cream, or extra red pepper flakes for heat. It also makes an excellent packed lunch; store it in a thermos to keep it warm.
How-to Summary
Quickly summarize the process: Sauté diced vegetables until soft. Add broth, rice, and seasonings, then simmer until rice is cooked. Finish by stirring in pre-cooked chicken, cream, lemon juice, and zest. Season to taste and garnish.
Frequently Asked Questions
Can I use uncooked chicken? Yes. Add 1 lb of raw, diced chicken breast with the vegetables in step one, cooking until no longer pink, then proceed with the recipe.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup has thickened.
Can I make this soup dairy-free? Absolutely. Substitute the heavy cream with full-fat coconut milk for a rich, dairy-free alternative.
What kind of rice works best? Long-grain white rice (like Basmati or Jasmine) is ideal. Avoid quick-cook or instant rice, as it will become mushy. For brown rice, par-cook it separately before adding.
Can I freeze this soup? It’s not recommended. The dairy may separate, and the rice will become extremely soft and grainy upon thawing and reheating.
Common Mistakes to Avoid
- Overcooking the Lemon: Adding lemon juice too early during the simmer can make it taste bitter. Always add it at the very end.
- Using Pre-Shredded Cheese Chicken: Avoid store-bought pre-shredded chicken for soup; it’s often dry. Shred your own rotisserie or home-cooked chicken.
- Not Toasting the Rice: For deeper flavor, consider sautéing the dry rice with the veggies for 1-2 minutes before adding the broth.
- Rushing the Sauté: Don’t rush softening the onions, carrots, and celery. This step builds the soup’s foundational flavor.
Conclusion
This Creamy Lemon Chicken and Rice Soup is the perfect harmony of comforting richness and bright, fresh flavor. It transforms simple, wholesome ingredients into a satisfying meal in about 40 minutes. Whether you’re seeking a cozy dinner or a reliable lunch option, this recipe delivers on both taste and ease. Mastering the key steps—properly sautéing the veggies and adding the lemon at the end—ensures a restaurant-quality result every time. Give this recipe a try; it’s sure to become a cherished staple in your home cooking repertoire.