A Recipe Passed Down
My Favorite is Lemon Chicken Rice Soup and When I was a child, my grandmother would often make a pot of her famous Lemon Chicken Rice Soup on cold, rainy days. The aroma would fill the entire house, warming us even before we took our first sip. She always said it was a recipe passed down from her mother, who had a knack for turning simple ingredients into something truly comforting. I remember watching her with wide eyes as she carefully chopped the vegetables, her hands moving with the grace of someone who had made this dish a thousand times. The way she squeezed the lemons just right was like magic to me.
The Joy of Making It Myself
Years later, when I moved into my own place, I realized how much I missed that soup. So, I decided to recreate it, hoping to capture a bit of the warmth I felt as a child. I went to the market, picked out the freshest vegetables, and selected some tender chicken thighs. The process was almost meditative—chopping, stirring, tasting. As I squeezed the lemons into the pot, I felt a connection to my grandmother, as if she were standing beside me, guiding me through each step. The kitchen filled with the same comforting aroma I remembered so well, and I knew I had done it right.
Sharing with Loved Ones
Now, every time I make Lemon Chicken Rice Soup, it’s like bringing a piece of my grandmother into my home. My family loves it, especially on chilly evenings when we all gather around the table, bowls in hand. There’s something about the tangy lemon combined with the savory chicken and rice that just brings everyone together. It’s more than just a meal; it’s a way to create new memories while honoring the old ones. I always make sure to share the story of my grandmother with my kids as they enjoy their soup, so they know the love that goes into every bowl.
A Comforting Tradition
This soup has become a tradition in our home, a dish we all look forward to. Whether I’m feeling a bit under the weather or just need something to soothe the soul, I know that Lemon Chicken Rice Soup is the answer. It’s amazing how a simple recipe, passed down through generations, can hold so much meaning and bring so much comfort. Every time I make it, I’m reminded of my roots, of the love that has been poured into this recipe for decades, and of the warmth that only a homemade soup can provide.
Table of Contents
Chef’s Notes-Lemon Chicken Rice Soup
- Opt for bone-in chicken thighs if possible, as they tend to have more flavor and help enrich the broth. If using boneless, ensure they’re well-trimmed to avoid any excess fat.
- Arborio rice provides a creamy texture to the soup, but if you prefer a lighter consistency, go for long-grain rice. Be mindful of the cooking time as it varies with different types of rice.
- For an extra burst of lemon flavor, add some lemon zest to the broth along with the juice. This enhances the citrusy aroma and balances the richness of the chicken.
- Feel free to add other vegetables like zucchini, bell peppers, or even mushrooms to the soup for more depth and nutrition.
- If the soup becomes too thick as the rice absorbs the liquid, simply add more broth or water to reach your desired consistency.
- Fresh herbs like dill or cilantro can be used instead of parsley for a different flavor profile. Add a sprinkle of freshly ground black pepper or red pepper flakes for a slight kick.
- This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove, and add a splash of water or broth if it has thickened.
Lemon Chicken Rice Soup
4
bowls10
minutes55
minutes270
kcal1
hour5
minutesDive into a bowl of this Lemon Chicken Rice Soup, a delightful twist on the classic chicken noodle soup! Packed with tender chicken, hearty vegetables, and a zesty lemon broth, this soup is perfect for chilly days. It’s easy to make and bursting with flavor, making it a family favorite. Try it today and experience the comfort of homemade goodness!
Ingredients
For the Broth
1 pound boneless chicken thighs
2 bay leaves
Salt and pepper to taste
8 cups water
For the Soup
1 tablespoon olive oil
1 medium onion, finely chopped
3 medium carrots, diced
3 celery stalks diced
2 garlic cloves minced
1/2 teaspoon dried thyme
1/2 cup Arborio rice or short grain rice
Fresh parsley for garnish
Directions
- Season the chicken thighs with salt and pepper and place them in a large stockpot. Add bay leaves and 8 cups of water. Bring to a boil over high heat; then reduce to a simmer and cook until the chicken is tender and cooked through, about 30 minutes.
- In a large pot over medium heat, heat the olive oil. Add the chopped onion, carrots, celery, garlic, and thyme. Cook until the vegetables are tender and fragrant, about 4-5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Equipment
- chef’s knife
- cutting board
- large stockpot
- fine-mesh sieve
- Large Pot
Nutrition Facts
- Calories: 270kcal
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 74mg
- Sodium: 96mg
- Potassium: 344mg
- Carbohydrates: 19g
- Fiber: 1g
- Sugar: 2g
- Protein: 14g
- Vitamin A: 5245IU
- Vitamin C: 4.4mg
- Calcium: 30mg
- Iron: 1.4mg
FAQ- Lemon Chicken Rice Soup
Can I use store-bought broth instead of making my own?
Yes, you can use store-bought chicken broth for convenience. Just ensure it’s low-sodium so you can control the seasoning.
What can I substitute if I don’t have fresh lemons?
You can use bottled lemon juice, though fresh lemons provide a brighter flavor. Lime juice is a good alternative for a different citrus twist.
Can I freeze the soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 3 months. Thaw in the refrigerator and reheat on the stove.
What can I do if my soup is too sour?
If the soup is too sour, balance it out by adding a bit of honey or sugar. You can also add more broth to dilute the lemon flavor.
Can I make this soup vegetarian?
Absolutely! Substitute the chicken with hearty vegetables like potatoes, beans, or tofu, and use vegetable broth instead of chicken broth.
