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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Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —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


  • 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

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


  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

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mommylu User ID: 5317722 253734
Reviewed Sep. 5, 2016

"My family loves this soup. I added 1/2 tsp. salt and used 6 cups of chicken broth and 4 cups of water. I used kale and will continue to...I don't think spinach would hold up well enough and the kale added great texture. I wash my lemons thoroughly and didn't notice any bitterness. The lemon was a great flavor, not too much at all if you like lemon. I also didn't add the rice to the full pot of soup, but instead added it to each dish before ladling the soup on top. I plan to freeze some of the leftovers and thought it would reheat better this way."

JCV4 User ID: 628113 242517
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."

AWayOfLife User ID: 5990469 123603
Reviewed Oct. 18, 2014

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

Paulette419 User ID: 4792564 126815
Reviewed Jul. 8, 2014

"Loved this recipe!"

CatMurphy User ID: 7117971 126814
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."

[email protected] User ID: 77962 123584
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."

gucci65 User ID: 7131119 182172
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 !!!!!!"

ahmom User ID: 3426126 198435
Reviewed Feb. 25, 2014

"very good!"

spinardo User ID: 2339635 199471
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."

wasoongu User ID: 1077273 197456
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."

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