Chicken Lemon Rice Soup

Top shot of a spoonful of lemon chicken rice soup showing shredded chicken, carrots, and rice in a creamy broth.

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This chicken lemon rice soup brings a fresh Mediterranean twist to classic chicken soup. The combination of creamy broth, short-grain rice, tender chicken, and bright lemon creates a delicious harmony of flavors.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: Greek, Mediterranean

Keyword: Chicken Lemon Rice Soup, chicken soup, Creamy Chicken Lemon Rice Soup, Greek Chicken Lemon Rice Soup, Greek Lemon Rice Soup

Servings:

Author: Lama

Ingredients

4½ quarts Filtered water or vegetable broth, or chicken broth
1 Chicken bouillon cube if using water
½ cup Short-grain white rice (sushi rice)
4 large Carrots diced
4 Celery stalks chopped
1 medium Onion chopped
1 Chicken breast
4 tablespoons Butter
4 tablespoons Flour
1 cup Half and half or whipping cream
4-6 tablespoons Lemon juice adjust to taste
Salt adjust to taste
Pepper adjust to taste

For Garnish

Sliced green onions optional
Parsley optional

Instructions

Chop the carrots, celery, and onion. Add them to a large pot with the rice and water or broth. If using water, add the bouillon cube. Cook on medium heat, stirring occasionally, until the rice and vegetables start to soften.
In a small pot, boil the chicken breast in water for about 20 minutes, until fully cooked. Rinse with cold water, then shred into thin strings using your hands. Set aside.
⁠In a small saucepan, melt the butter. Add the flour and whisk until smooth and lightly golden.
Add about 2 cups of hot soup broth to the butter mixture and whisk until smooth. Pour this back into the soup and stir. Let simmer for about 10 minutes to thicken.
Add the shredded chicken, half-and-half, lemon juice, salt, and pepper. Simmer gently for 2–3 minutes, then serve.

Notes

Use short-grain rice: For creaminess, use short-grain white rice (sushi rice). As sushi rice cooks, it breaks down slightly, giving the soup a naturally silky texture. If using long-grain rice, the broth will be thinner.

Add lemon gradually: Start with a small amount, then add more to taste. Too much lemon can overpower the broth.

Whisk the roux well: To prevent lumps and guarantee a smooth, velvety soup, thoroughly whisk the butter-flour mixture with hot broth.

Shred chicken finely: Smaller shreds blend better into the soup and give a more pleasant creamy texture in every bite.

Adjust creaminess: Reduce half-and-half for a lighter version or add more for a richer soup.

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