Bright, comforting, and irresistibly creamy, this Lemon Rice and Chicken Soup brings together simple ingredients for a bowl that feels both refreshing and satisfying. Tender shredded chicken and velvety Arborio rice create a cozy base, while fresh lemon juice and dill add a burst of flavor that lifts every spoonful. It’s the perfect soup for chilly days or anytime you crave something wholesome and nourishing.

Why You’ll Love This Recipe

This Lemon Rice and Chicken Soup Recipe is a heartwarming meal that’s comforting yet light, with just the right balance of creaminess and tang. The creamy texture comes from whisked eggs and rich chicken broth — no cream required! Fresh lemon juice adds a zesty twist that brightens every bite, making it perfect for any season. Plus, it’s easy to prepare and reheats beautifully, making it a great make-ahead meal for family dinners or cozy lunches.

Lemon Rice and Chicken Soup

There’s something deeply satisfying about a bowl of homemade Lemon Rice and Chicken Soup. It’s rich enough to comfort you on a cold evening, yet light enough for spring or summer days when you crave something fresh and wholesome. This classic dish — inspired by Mediterranean flavors — combines creamy broth, tender chicken, and the refreshing brightness of lemon for a perfectly balanced meal.

The secret behind the soup’s irresistible creaminess lies in the egg-lemon mixture, a traditional Greek technique that transforms a simple chicken soup into something luxurious. The eggs gently thicken the broth without making it heavy, resulting in a silky, luscious texture that feels indulgent yet comforting.

Using Arborio rice instead of regular long-grain rice is another thoughtful touch. Its natural starch adds body to the broth and creates a creamier consistency without any added dairy. It’s the same rice used for risotto, which makes it the perfect choice for soups that need a little extra richness.

When it comes to chicken, freshly cooked or leftover shredded chicken both work beautifully. You’ll want to use boneless, skinless chicken breasts for a clean flavor, but thighs can be substituted for a juicier texture. Either way, the result is tender, flavorful meat that blends seamlessly with the lemony broth.

And let’s not forget the lemon. Freshly squeezed lemon juice gives the soup its signature bright and tangy flavor, cutting through the richness of the eggs and broth. It makes the whole dish come alive, leaving you with a clean, satisfying finish that keeps you coming back for another spoonful.

The addition of fresh dill brings a final layer of flavor — aromatic, slightly grassy, and beautifully fragrant. It enhances the lemon and chicken perfectly, turning a simple soup into something elegant and restaurant-worthy. If you’re not a fan of dill, you can substitute with parsley or even a touch of thyme for a different twist.

Whether you’re feeling under the weather, looking for a light dinner, or simply in the mood for something nourishing, this Lemon Rice and Chicken Soup is the kind of recipe that hits all the right notes. It’s easy enough for weeknights, comforting enough for weekends, and delicious enough to impress anyone at your table.

Servings & Time

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 1 tablespoon olive oil

• 1 medium carrot, finely chopped

• 1 small onion, diced

• 4 cups low-sodium chicken broth

• ½ cup Arborio rice

• 2 cooked chicken breasts, shredded (boneless & skinless)

• 3 large eggs

• Juice of 1 lemon

• ¼ cup fresh dill, chopped

• Salt and black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrot, and sauté for about 4–5 minutes until softened.

2. Pour in the chicken broth and bring it to a gentle boil.

3. Add the Arborio rice, reduce heat to medium-low, and simmer uncovered for 15–18 minutes, stirring occasionally until the rice is tender.

4. Stir in the shredded chicken, and season with salt and pepper. Lower the heat to keep the soup warm but not boiling.

5. In a medium bowl, whisk the eggs and lemon juice together until frothy.

6. Slowly ladle 1 cup of hot soup broth into the egg mixture, whisking constantly to temper the eggs.

7. Gradually pour the tempered egg mixture back into the soup, stirring gently until the broth thickens slightly and turns creamy. Do not boil.

8. Add fresh dill and adjust seasoning to taste.

9. Serve warm, garnished with extra dill or a lemon wedge if desired.

Tips

• Substitute Arborio rice with orzo or jasmine rice for a different texture.

• For extra creaminess, stir in a tablespoon of butter right before serving.

• Use freshly squeezed lemon juice — bottled versions can make the soup too sharp.

• Store leftovers in the fridge for up to 3 days; reheat gently to avoid curdling the eggs.