Lemon Chicken And Rice Soup

The best kind of comfort in a bowl! It’s so cozy and heartwarming, using a whole chicken for the most amazing homemade broth!


  • 1 (3-4 pound) whole chicken, rinsed
  • 1 onion, cut into wedges
  • 2 carrots, halved
  • 2 celery ribs, halved
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • Kosher salt freshly ground black pepper, to taste
  • 2/3 cup long-grain white rice
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice


  1. Place chicken, onion, carrots, celery, garlic, bay leaves and 8 cups water in a large stockpot or Dutch oven; season with 2 teaspoons salt and 1 teaspoon pepper.
  2. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 1 hour. Remove chicken and shred; discard skin and bones. Set aside. Strain broth through a fine-mesh sieve; discard solids.
  3. Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
  4. Stir in chicken, carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.
  5. Stir in dill and lemon juice; season with salt and pepper, to taste.
  6. Serve immediately.

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