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–+ servings
Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup

Yield: 6 - 8 servings
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
The best kind of comfort in a bowl! It’s so cozy and heartwarming, using a whole chicken for the most amazing homemade broth!
4.8 stars (18 ratings)

Ingredients

  • 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
  • ⅔ cup long-grain white rice
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  • 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.
  • 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.
  • Return broth to the pot. Bring to a boil; reduce heat and simmer. Stir in rice; cover and cook for 10 minutes.
  • Stir in chicken, carrots and celery. Cook, covered, until the rice is tender, about 10 more minutes.
  • Stir in dill and lemon juice; season with salt and pepper, to taste.
  • Serve immediately.