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This Lemon Chicken Rice Soup Recipe will brighten a chilly day. The light lemon flavor pairs perfectly with tender chicken, hearty wild rice, and fragrant herbs for a comforting meal that feels both cozy and refreshing.
This soup is simple to make, yet elegant enough to serve for guests or a family dinner.
If you love wholesome, satisfying soups, you might also enjoy my Tuscan Sausage Soup, Chicken Potato Soup, and Turkey Wild Rice Soup — all reader favorites and perfect for rotating through soup season!
Why You’ll Love This Lemon Chicken Rice Soup Recipe
- Bright and Comforting: The fresh lemon juice adds a light, citrusy twist to a classic chicken and rice soup. For classic flavor, try creamy chicken noodle soup or Crock Pot chicken noodle soup.
- Hearty but Healthy: Wild rice and vegetables make it filling without feeling heavy.
- Easy to Make: Simple steps and everyday ingredients mean you can have this lemon chicken soup simmering on the stove in no time.
Equipment
- Stockpot or Dutch oven (6 quarts or bigger)
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Chicken: Shredded rotisserie chickens works well, but this recipe is also a great way to use up leftover chicken breast or chicken thighs. You could also use leftover easy roasted chicken.
- Butter: Adds richness and flavor to the sautéed vegetables.
- Lemon Juice: Fresh lemons squeezed for a bright, tangy finish.
- Wild Rice: Gives the soup a nutty flavor and hearty texture.
- Chicken Broth: The flavorful base that ties everything together. Did you know how easy it is to make your own chicken stock in the Crock Pot?
- Fresh Thyme: A fragrant garnish that adds a beautiful aroma and touch of freshness.
How to Make Lemon Chicken Rice Soup
Here are the step-by-step instructions for making this soup.
1. In a large pot over medium-high heat, melt the butter and add the onions, carrots, celery, and garlic (Photo 1). Sauté until slightly soft and the onions have a translucent appearance (about 3-4 minutes).
2. Add chicken broth, water, bay leaves, thyme, sage and lemon juice. Bring to a boil (Photos 2 and 3).
3. Reduce heat to medium low and add wild rice. Cover and simmer until rice is soft and there is no crunch left (about 20-30 minutes).
4. Add shredded chicken and salt and pepper to taste. Allow to simmer for an additional 2-3 minutes. Remove soup from heat and allow to cool slightly. Garnish with fresh thyme and lemon wedges and enjoy (Photo 4)!
Substitutions & Add-Ins
- Substitute water for an additional cup of chicken broth.
- Substitute wild rice for brown rice, basmati rice, lentils, orzo, or egg noodles (cook times may vary).
- Additions: mushrooms, spinach, peas, diced tomatoes, zucchini, ginger, fresh herbs.
How to Serve
This soup would pair well with fresh rolls or bread. Oatmeal Dinner Rolls, Easy Sourdough Bread, Sourdough Biscuits, or Homemade French Bread would be perfect.
How to Store
- Store in an airtight container in the refrigerator for up to 5 days.
- Store in an airtight freezer-safe container in the freezer for up to 3 months.
- I love to keep some of this soup stored in our freezer if we get sick or for a quick healthy lunch, and this recipe keeps extremely well in the freezer! My favorite way to store soup in the freezer is with Souper Cube silicone molds! It stores them in individual servings and they are easy to reheat in the microwave or stovetop. I usually remove the cubes once frozen and put them in a freezer safe zip bag for long term storage
More Soup Recipes
If you make this lemon chicken rice soup recipe and enjoy it, please leave a 5-star recipe rating and let me know! Thank you so much!
Lemon Chicken Rice Soup Recipe
Equipment
- Stockpot or Dutch oven (6 quarts or bigger)
Ingredients
- 3 tablespoons unsalted butter
- 2 cups yellow onion, finely chopped
- 2 cups carrots, chopped
- 2 cups celery, chopped
- 1 tablespoon garlic, minced
- 4 cups chicken broth
- 1 cup water
- 2-3 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon rubbed sage
- 2 lemons, juiced
- 1 cup wild rice
- 3 cups cooked chicken, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh thyme, to garnish (optional)
Instructions
- In a large pot over medium high heat, melt the butter and add the onions, carrots, celery, and garlic. Sauté until slightly soft and the onions have a translucent appearance (about 3-4 minutes).
- Add chicken broth, water, bay leaves, thyme, sage and lemon juice. Bring to a boil.
- Reduce heat to medium low and add wild rice. Cover and simmer until rice is soft and there is no crunch left (about 20-30 minutes).
- Add shredded chicken and salt and pepper to taste. Allow to simmer for an additional 2-3 minutes. Remove soup from heat and allow to cool slightly. Garnish with fresh thyme and lemon wedges and enjoy!
Notes
- Substitute water for an additional cup of chicken broth.
- Substitute wild rice for brown rice, basmati rice, lentils, orzo, or egg noodles (cook times may vary).
- Additions: mushrooms, spinach, peas, diced tomatoes, zucchini, ginger, fresh herbs.
- Store in an airtight container in the refrigerator for up to 5 days.
- Store in an airtight freezer safe container in the freezer for up to 3 months.
- I love to keep some of this soup stored in our freezer if we get sick or for a quick healthy lunch, and this recipe keeps extremely well in the freezer! My favorite way to store soup in the freezer is with Souper Cube silicone molds! It stores them in individual servings and they are easy to reheat in the microwave or stovetop. I usually remove the cubes once frozen and put them in a freezer safe zip bag for long term storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Lemon Chicken and Rice Soup?
- Garden salad
- Bread
- Dinner rolls
- Garlic bread or garlic knots
- Baguette
- Sourdough bread / bread bowl
- Focaccia bread
- Crackers (ritz, oyster crackers, butter crackers, etc.)
- Sandwiches
- Grilled cheese sandwiches
- Panini sandwiches
- Avocado toast
- Roasted vegetables (brussels sprouts, broccoli, zucchini, etc.)
