Healthy & Hearty Lemon Chicken & Rice Soup Recipe for Soup Night Soups Dinner Lunch Chicken Recipes Budget Recipes Low Sodium Recipes Gluten-free

Lemony chicken soup is always a fan favorite here at 30Seconds. This lemony chicken and rice soup recipe is inspired by the Greek lemon soup called Avgolemono. Avgolemono has egg, but this delicious soup is eggless. This flavorful chicken soup is perfect for cool fall nights, warm spring days or even hot summer nights with a loaf of crusty bread. (Who says soup is only for winter?)

For this lemon chicken and rice soup recipe you'll need boneless chicken thighs, bay leaves, olive oil, onion, carrot, celery, zucchini, garlic, thyme, long-grain rice, lemons and fresh parsley. Simple, healthy ingredients. 

Serve this gluten-free chicken soup for lunch or dinner.  While the soup simmers, cut up a fresh salad or try your hand at homemade dinner rolls. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Servings: 4

Ingredients

• 1 pound boneless chicken thighs
• 2 bay leaves
• 8 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 3 ribs celery, sliced
• 1 large zucchini or yellow squash, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 cup long-grain white rice
• 2 lemons, juiced
• chopped fresh parsley, for serving

Helpful Products

• Lemon Juicer
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Airtight Containers
• Pepper Grinder
• Wooden Spoon

Recipe Notes

• You could use boneless chicken breast for this recipe, but the boneless thighs are moister and more forgiving if overcooked.

• Fresh lemon juice is best for this recipe. In a pinch, you could use bottled lemon juice.

• Store any leftover soup in the refrigerator for up to five days.

Here's how to make it: 

1. Put the chicken, bay leaves and water into a large soup pot. Bring to a boil, reduce heat and gently simmer until chicken is cooked through, about 30 minutes. Remove the chicken to a plate. 
2. In a skillet, heat the olive oil. Add the onion, carrots, celery, squash, garlic and thyme. Cook until they soften a bit, about 5 minutes. Put the vegetables into the pot with the broth. 
3. Shred and return the chicken to the pot. Add the rice. Bring to a boil, reduce heat and cook about 20 minutes or until rice is tender.
4. Add the lemon juice. Season with salt and pepper. Garnish individual bowls with chopped fresh parsley. 

Nutrition Facts Per Serving

Calories: 312

Total Fat: 11.8g

Saturated Fat: 2.8g

Cholesterol: 63mg

Sodium: 159mg

Total Carbohydrate: 33.9g

Dietary Fiber: 9.6g

Total Sugars: 6.5g

Protein: 21.8g

Vitamin D: 0mcg

Calcium: 323mg

Iron: 18mg

Potassium: 781mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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