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

Lemon Chicken & Rice Soup Recipe

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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


  • 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:1 starch, 2 lean meat 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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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."

Reviewed Oct. 18, 2014

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

Reviewed Jul. 8, 2014

"Loved this recipe!"

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."

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."

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