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Lemon Chicken & Rice Soup Recipe
Lemon Chicken & Rice Soup Recipe photo by Taste of Home
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Lemon Chicken & Rice Soup Recipe

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3.5 19 19
Publisher Photo
When buying your chicken for this soup, take it to the butcher counter and ask the butcher to cube it for you. It'll save you time in chopping! —Kristin Cherry, Bothell, Washington
TOTAL TIME: Prep: 35 min. Cook: 4-1/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Cook: 4-1/4 hours
MAKES: 12 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 5 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 8 cups coarsely chopped Swiss chard, kale or spinach
  • 2 large carrots, finely chopped
  • 1 small onion, chopped
  • 1 medium lemon, halved and thinly sliced
  • 1/4 cup lemon juice
  • 4 teaspoons grated lemon peel
  • 1/2 teaspoon pepper
  • 4 cups cooked brown rice

Nutritional Facts

203 calories: 1-1/3 cups, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein Diabetic Exchanges: 1 starch, 2 lean meat 1 vegetable 0 fat.

Directions

  1. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.
  2. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through. Yield: 12 servings (4 quarts).
Originally published as Lemon Chicken & Rice Soup in Taste of Home February/March 2014


Reviews for Lemon Chicken & Rice Soup

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (4)
3 Star
 (2)
2 Star
 (4)
1 Star
 (1)
MY REVIEW
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MY REVIEW
JCV4
Reviewed Jan. 25, 2016

"This soup is VERY lemony! It was good, but if I make it again I will omit the thinly sliced lemon."

MY REVIEW
AWayOfLife
Reviewed Oct. 18, 2014

"Soup was bitter. It had no favor. I would not make it again. To much rice in the recipe."

MY REVIEW
Paulette419
Reviewed Jul. 8, 2014

"Loved this recipe!"

MY REVIEW
CatMurphy
Reviewed Mar. 23, 2014

"This was extremely too bitter for my tastes. I suggest using a quarter of the sliced lemon or maybe none at all."

MY REVIEW
matteliz@swbell.net
Reviewed Mar. 12, 2014

"This was pretty good, extremely lemony and a bit sour if you like that. I used orzo instead of rice, for speed of preparation. Kind of a refreshingly sour, bright taste. We didn't rave about it, but if I had lots of lemons on hand I would probably make it again."

MY REVIEW
gucci65
Reviewed Feb. 27, 2014

"After being sick for almost two month I decided to make this. I used preserved lemons instead and orzo. It was delish !!!!!!"

MY REVIEW
ahmom
Reviewed Feb. 25, 2014

"very good!"

MY REVIEW
spinardo
Reviewed Feb. 22, 2014

"Yum! This soup was fabulous. Love the lemon kick to it. This is my new favorite chicken soup. I actually like it a lot better with rice than with noodles. My family loved it."

MY REVIEW
wasoongu
Reviewed Feb. 19, 2014

"Good. The flavor wasn't as *wow* as I would have liked, but I suppose more spices, herbs or salt can be added to help with that. With some rustic homemade wheat bread, it was a very soul-satisfying meal. I wanted to avoid the bitterness that other reviewers had noticed in their soup, so I made sure I washed the lemon very thoroughly before using it. It is probably the lemon peel sitting in the stock so long that is causing the bitterness, so I also didn't add the lemon slices until halfway through the cooking time (and threw them out before storing the leftovers in the fridge). These strategies worked well. No bitterness -- just a pleasantly subtle lemon flavor."

MY REVIEW
mimicotom
Reviewed Feb. 17, 2014

"I sped up the cooking time by using already cooked chicken and brown minute rice that I put directly into the pot. Then I simmered it on low heat for 2 hours on my stove. Yummy! This recipe falls into the 'do over' category at my house. Thanks for submitting."

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