Creamy Chicken Lemon Rice Soup

Perfectly creamy and loaded with hearty rice, chicken, and lots of fresh lemon, this chicken lemon rice soup comes together in one pot in less than an hour!

5 from 2 votes

Perfectly creamy and loaded with hearty rice, chicken, and lots of fresh lemon, this chicken lemon rice soup comes together in one pot in less than an hour!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 143kcal

Ingredients

2 tablespoons unsalted butter
1 medium sweet onion, finely diced
3 medium carrots, peeled and cut into 1/4-in cubes
2 medium stalks celery, cut into 1/4-in cubes
3 medium cloves garlic, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
6 cups chicken broth, plus additional if needed to thin soup
2 cups shredded cooked chicken
1 cup uncooked white or brown rice
1 medium lemon, juiced and zested
1/2 cup heavy whipping cream
Salt and pepper to taste

Instructions

In a large pot or Dutch oven, melt butter over medium-high heat. Add onion, carrot, and celery and saute several minutes until vegetables are crisp-tender.
Add garlic, thyme, and flour to vegetables and cook 1-2 minutes. Slowly add chicken broth, stirring well to incorporate into the flour. Add shredded chicken and rice.
Bring soup to a low simmer over medium-high heat, then reduce heat to medium-low, cover, and allow to simmer 15-20 minutes, stirring occasionally until rice and vegetables are tender.
Add lemon juice and zest to soup and stir well to combine. Pour in heavy cream and fold until evenly incorporated into soup.
Thin soup if needed with a few splashes of extra chicken broth. Season soup with salt and pepper to taste and serve warm. Enjoy!

Video

Notes

Storing Instructions

Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.

Nutrition