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A steaming bowl of chicken and rice soup, garnished with fresh herbs.

Creamy Lemon Herb Chicken and Rice Soup

This creamy lemon herb chicken and rice soup is a comforting and flavorful dish perfect for any time of year. With tender chicken, aromatic herbs, and a hint of bright lemon, it's a truly satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice like Basmati or Jasmine
  • 2 cups cooked chicken shredded (from 1 rotisserie chicken or 2-3 cooked chicken breasts)
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Equipment

  • Large Pot
  • Dutch Oven

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté the chopped onion, carrots, and celery for 5-7 minutes until softened.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a simmer.
  4. Stir in the long-grain white rice, reduce heat to low, cover, and simmer for 12-15 minutes until the rice is nearly tender.
  5. Add the shredded cooked chicken to the pot and heat through for about 5 minutes.
  6. Stir in the heavy cream, fresh lemon juice, fresh dill, and fresh parsley.
  7. Taste the soup and season with salt and freshly ground black pepper as needed.
  8. Serve the soup hot, garnishing with extra fresh herbs if desired.

Notes

For a richer flavor, you can use homemade chicken broth. Adjust the amount of lemon juice to your preference for a brighter or subtler lemon taste.