Lemon Rice Soup

This lemon rice soup is like sunshine in a bowl… cozy, creamy, and full of fresh flavor. It’s one of those soups that makes you feel instantly comforted, especially on days when you just want something soothing and hearty.

This chicken, lemon, rice soup is my go-to when I’m craving something simple yet satisfying. It’s made with tender chicken, fluffy rice, and a bright pop of lemon that brings everything together beautifully. It’s the kind of soup that feels like it’s giving you a warm hug from the inside. I actually made this one with bone-in chicken breasts, and it gave me a rich homemade broth that took this soup to the next level. It’s a true lemon chicken and rice soup moment — comforting, creamy, and loaded with flavor.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

1. Chicken breasts (bone-in)
2. Cooking oil
3. Onion
4. Carrots
5. Celery
6. Rice
7. Eggs
8. Lemon
9. Salt
10. Water

How to make this Greek Lemon and Rice Soup

Make the chicken broth
Start by heating a deep cast iron pot over medium heat. Add your chicken pieces (I used bone-in chicken breasts) and fill the pot with water. Cover and let it cook for about 30 minutes until the chicken is fully cooked and tender.

Once done, skim off the white foam that forms on top of the broth and discard it. Remove the chicken pieces from the pot and strain the broth into a mason jar, this will be your homemade chicken stock for the soup.

Sauté the vegetables
In another large pot, heat some cooking oil. Add the chopped onion, diced carrots, and celery. Sauté for about five minutes, until the vegetables become soft and translucent.

Add broth and rice
Pour in your prepared chicken broth (the pot should be about three-quarters full) and then stir in the uncooked rice. Cover and let it simmer gently for about 15 minutes, or until the rice is almost cooked (al dente).

Prepare the lemon-egg mixture
While the soup is simmering, beat two eggs in a separate bowl and squeeze in the juice of one full lemon. Whisk until smooth. Gradually ladle a bit of the hot broth into the egg mixture while whisking continuously, this helps to temper the eggs so they don’t scramble. Once it reaches a smooth, creamy consistency (like thin custard), it’s ready to go into the soup.

Combine everything
Slowly pour the lemon-egg mixture into the pot of soup while stirring. Season with salt and any other flavors you like black pepper, lemon pepper, or herbs all work beautifully.

Add the chicken
Shred the cooked chicken and stir it into the soup. Let everything simmer for another 5 minutes, or until the rice is perfectly tender and the soup thickens slightly.

Serve and enjoy
That’s it, your lemon chicken and rice soup is ready to serve! It’s warm, tangy, and full of flavor… the perfect bowl to brighten any day.

Tips and Common Mistakes to Avoid

If you’re making this lemon rice soup recipe for the first time, don’t worry — I’ve made all the mistakes already so you don’t have to! Here are some tips to make sure your chicken and rice soup with lemon turns out perfect every single time:

1. Don’t rush the chicken broth
Let your chicken simmer long enough to release all those rich flavors. The longer you cook it, the better the base of your soup will be. That’s where most of the flavor comes from.

2. Whisk slowly when adding the lemon-egg mixture
This part can be a little tricky. When you mix hot broth into the eggs and lemon, do it slowly while whisking the whole time so the eggs don’t scramble. You want that smooth, creamy texture that makes this soup feel so luxurious.

3. Keep an eye on the rice
Rice cooks fast and absorbs a lot of liquid. If your soup thickens too much, just add a bit more broth or water until you reach your desired consistency.

4. Season towards the end
You can use store-bought chicken broth but be aware that your broth already have salt, so always taste before adding more. Once your lemon rice chicken soup is done, adjust the seasoning to balance the tanginess of the lemon.

5. Use fresh lemon juice… always!
Bottled lemon juice doesn’t do this recipe justice. Freshly squeezed lemon gives that bright, zesty flavor that makes this Greek lemon chicken and rice soup stand out.

More easy and delicious soup recipes to add to your rotation

Storing Leftovers

Honestly, good luck having leftovers because this soup is that good! But if you do have some, here’s how to store it properly.

Transfer the soup into an airtight container and pop it in the fridge for up to four days. The flavors actually deepen over time, so it tastes even better the next day.

If you want to freeze it, go for it. Just store it in freezer-safe containers or Ziploc bags. I usually flatten mine out so they freeze and thaw quickly. When you’re ready to enjoy it again, let it thaw in the fridge overnight and reheat gently on the stove. Add a splash of broth or water to bring it back to that creamy, cozy texture.

And that’s it! A truly easy chicken, lemon, rice soup that’s perfect for any day of the week. Whether you’re under the weather, craving something light, or just in the mood for comfort, this chicken rice soup recipe is one of those keepers you’ll want to make over and over again.