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Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup

Servings 4


  • 1 tablespoon olive oil
  • 1 pound chicken thighs cut into bite-sized pieces
  • Kosher salt and freshly ground black pepper
  • 1 lemon zested and juiced
  • 1 clove garlic minced
  • 1 yellow onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 4 cups chicken stock
  • 2 cups cooked white rice
  • 4 green onions sliced


  • In a large pot or Dutch oven over medium-high heat, heat oil. Add chicken to pot. Season with salt, pepper, and add the lemon zest. Cook chicken on all sides, 5 minutes. Add garlic, onion, carrots, celery. Season with salt. Cook until softened, about 7 minutes.
  • Add chicken stock, lemon juice, cooked rice, and half of the green onions, reserving the rest for garnish. Bring to a boil and then simmer uncovered for 5 minutes. Garnish with the rest of the green onions and serve.