Creamy Chicken Lemon Rice Soup

This creamy chicken lemon rice soup is the best soup for when you’re under the weather or chilled to the bone. It’s filling, bright with lemon flavor and soul warming.

It always starts with a tickle.

Chicken Lemon Rice Soup l

Day one: I wake with a slightly dry throat. Was I snoring again sleeping with my mouth open? Then later in the day swollen neck glands are present, I’m chilly and feeling achy. Day two: nose congestion sets in. Day three… I make soup.

Chicken Lemon Rice Soup l

I’ve said it once before, soup has magic healing capabilities. And whenever I start to feel a cold virus taking root in my system… I fight back with soup baby. So it’s either homemade chicken noodle soup or chicken and lemon rice soup. My mom has made me this soup before when I was not feeling my best and I swear by the next day I’m starting to feel back to normal again.

Chicken Lemon Rice Soup l

I took my Mom’s recipe and added a little carrot, celery and parsley… for you know, color. And on the recipe copy she gave me it says one VERY large can of chicken broth, two handfuls of long grain rice…. WHAT? I swear all her recipes are like this. She’s that good. I am not… at least not when it comes to soups… I need exact-o-mongo measurements. 

So I figured my way through her recipe and came out with a pretty delicious soup… and the oyster crackers made it!

chop chop

Speaking of measurements; start by dicing up one medium, peeled carrot.

chop chop 2

And one celery stalk.


In a Dutch oven, heat up one tablespoon of olive oil {I’m using extra light} over medium heat.


Add the diced celery and carrot and sauté for 8-10 minutes or until the carrots are just about tender.


Pour in 64 ounces of low sodium chicken broth.


Bring the broth up to a boil…


And add in 3/4 cup of rice.

cook for 20

Slap a lid on it, reduce the heat to medium-high and let it go for twenty minutes. You might want to stand by, just in case there is a little boil over.

Once the twenty minutes are over, remove the lid and shut off the heat.

lemon collage

In the meantime I juiced 2 tablespoons of lemon juice and strained it. I squeezed more than a couple tablespoons… but you don’t want to use all of it. Trust me. It’s so hard to tell how much is in my glass juicer… plus I like to squeeze lemons, so inevitably I got carried away.


Pour 1 to 2 tablespoons of lemon juice in with two beaten eggs. Once the twenty minutes is up and the soup has stopped bubbling, remove a ladle-full of broth and s-l-o-w-l-y drizzle it into the egg/lemon mixture while stirring it constantly.

Would you lookie there! We just tempered the eggs! This will give the soup a luscious creaminess just minus the cream. Now just pour the egg/lemon/broth back into the soup pot and stir, stir, stir. Do not let this soup re-boil unless you’d like scrambled eggs in your soup (eww).

add in shredded chicken

Add in one chicken breast that has been shredded. If using leftover chicken, you will need a heaping cup.

parsley salt and pepper

Then add in a handful of fresh parsley that’s been chopped and season with salt and black pepper to taste. For me I use around 1-1/2 teaspoons to 2 teaspoons of salt and a whole lotta black pepper.

Chicken Lemon Rice Soup l

Give it a stir and that’s it! Ready to serve!

Chicken Lemon Rice Soup l

What you see: A quick, super easy and tasty chicken lemon rice soup. What you don’t see: my double cheese grilled cheese sandwich. Hey I’m sick and need nourishment in the form of cheese, bread and soup.

Chicken Lemon Rice Soup l

I hope the cold virus skips all of you this year, but if it doesn’t? I’ve got the cure. Make yourself a batch of this chicken lemon rice soup!


Enjoy! And if you give this Chicken Lemon Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chicken Lemon Rice Soup l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 8 servings

Chicken Lemon Rice Soup

This recipe is quick and soup-er easy! Use leftover chicken to add a little protein punch to your soup.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 teaspoons olive oil
  • 1 medium peeled carrot, diced small
  • 1 celery stalk, diced small
  • 2 quarts (64 ounces) low-sodium chicken Broth
  • 3/4 cup long grain white rice
  • 2 tablespoons fresh lemon juice, strained
  • 2 whole eggs, beaten
  • 1 small handful of fresh parsley, minced
  • kosher salt, to personal taste
  • 1/2 teaspoon of black pepper, more or less to taste
  • 1 cup (heaping) shredded leftover roast chicken or shredded poached chicken


  1. Heat your Dutch oven over medium heat and add one tablespoon of olive oil.
  2. Sauté the diced carrots and celery until they're just starting to soften. Pour in the low sodium chicken broth and bring to a boil.
  3. Pour in the 3/4 cup of long grain rice. Cover the pot with a tight fitting lid and reduce the heat to medium high. Cook the rice for 20 minutes; stand nearby just in case there's a boil-over.
  4. Meanwhile; chop up the parsley and juice enough lemons {usually one or two} and strain two tablespoons of lemon juice. In a bowl, beat the two eggs and add in the lemon juice.
  5. Once the twenty minutes are up, remove the lid to the soup and gather some of the broth into a ladle. While stirring, slowly pour in the hot broth into the egg mixture. Then pour the warmed egg/broth mixture into the Dutch oven and stir.
  6. Add in the shredded chicken and minced parsley. Taste the soup and check the seasonings, season with salt and pepper to your liking.
  7. Serve immediately!


My mom suggests trying chopped fresh mint instead of the parsley

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 176 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 78mg Sodium: 199mg Carbohydrates: 8g Fiber: 0g Sugar: 1g Protein: 16g

[this post contains affiliate links.]

    Pin It

55 Responses to “Creamy Chicken Lemon Rice Soup”

  1. #
    Steph (Poupetteinthekitchen) — December 4, 2013 at 7:06 am

    this looks fantastic Laurie!! I just made a turkey and barley soup not three days ago, but now I wish I would have done this! 😉

    • simplyscratch replied: — December 4th, 2013 @ 8:22 am

      Oohh Turkey and barley!? YUM!

  2. #
    stacey — December 4, 2013 at 7:29 am

    I believe you are reading my mind! Making this this weekend and will be back to post!

    • simplyscratch replied: — December 4th, 2013 @ 8:22 am

      Niiiiice! Enjoy! 🙂

  3. #
    The Food Hound — December 4, 2013 at 7:39 am

    This is EXACTLY the kind of thing I want to make this weekend!! Even though your pics look awesome, it seems like it would be really ‘soupy’ with all that broth and not all that much veg + meat in it… how do you think it would work if I added about 3 c chicken and maybe 2-3 each celery and carrots? Too thick? Or is there room to grow? YUM! Thanks!! (PS- love recipes that serve 6-8! Leftovers = my fave!)

    • simplyscratch replied: — December 4th, 2013 @ 8:21 am

      Hi Kate! I totally can see how you might think that, 64 ounces of broth! But the rice really expands and the egg and hot broth trick will thicken it up a lot. If you wanted to up it to a cup of rice plus more veggies be my guest but I think you will be surprised to find that it is pretty creamy. I used a whole chicken breast and for me it was enough chicken, you maybe could double it but I thought it was enough. Oh and as the soup sits it will continue to thicken :). Enjoy!

  4. #
    Sally @ Sallys Baking Addiction — December 4, 2013 at 9:03 am

    Laurie, you are so right. Soup does have healing capabilities. And this soup is just as comforting as a soup my mom makes back at home in Philly. I could use a bowl right now (yes, for breakfast). Creamy, comforting, and perfect. Saving this recipe!

    • simplyscratch replied: — December 4th, 2013 @ 9:48 am

      Ha! Well Sally I have leftovers so come on ovah!

  5. #
    Heather — December 4, 2013 at 9:26 am

    Tasty looking soup! How do leftovers fare with the egg? I cook for just me, so anything I make has to be easily freezable 🙂

    • simplyscratch replied: — December 4th, 2013 @ 9:49 am

      Hi Heather! For the leftovers, you’ll want to reheat slooooowly, just to be safe. I haven’t froze this soup so I’m not sure how that will fare. 🙂

  6. #
    Kelli H (Made in Sonoma) — December 4, 2013 at 10:30 am

    This looks really great. Especially since I am currently sick. 🙁 All of my mom’s recipes from my grandma and her mom are written exactly like that too! It’s crazy! haha.

  7. #
    Meagan @ A Zesty Bite — December 4, 2013 at 2:10 pm

    I always want homemade soup when I feel crummy. This reminds me of a soup that I love at Panera Bread and since we no longer live by one I can make this instead.

  8. #
    Kristin — December 4, 2013 at 3:14 pm

    My husband is going to love this!
    Thank you for all that you do! I love your process and you have great images.
    Keep up the great work!

    • simplyscratch replied: — December 4th, 2013 @ 9:23 pm

      Thank you so much Kristin!

  9. #
    Cassie — December 4, 2013 at 6:33 pm

    I make a similar soup with orzo and it’s my favorite. The thickening with eggs and lemon is the best. Now I am going to crave this!

    • simplyscratch replied: — December 4th, 2013 @ 9:22 pm

      I remember that soup! I though of you actually when I was making this 🙂

  10. #
    Jackie {The Beeroness} — December 4, 2013 at 7:12 pm

    I might try to get sick just so that I can have an excuse to make this.

  11. #
    DessertForTwo — December 4, 2013 at 9:40 pm

    I could eat soup every day, rain or shine, winter or summer, sick or well!

  12. #
    Tieghan Gerard — December 4, 2013 at 10:31 pm

    Ha! I literally just finished typing about my sore throat. I am on day two and things have fully set. I need a big bowl of this and then leftovers for breakfast! Looks so good, Laurie!

  13. #
    Chelai — December 4, 2013 at 11:22 pm

    This sounds like the Greek soup Avgolemono but instead of orzo, it is has rice. That soup is AMAZING!!

  14. #
    Anne — December 5, 2013 at 3:26 am

    Always, LOTS of holiday Baking!

  15. #
    Alexandria — December 5, 2013 at 5:39 am

    Oh, this soup is looks stunning! I ‘ll make this for dinner!

  16. #
    Jennie @themessybakerblog — December 5, 2013 at 2:57 pm

    Nothing fights a cold better than homemade soup. No matter how rough I feel, I’ll drag myself out of bed to make homemade soup. I refuse to eat the canned soup. This looks amazing. Feel better.

  17. #
    Jessica @ A Kitchen Addiction — December 5, 2013 at 3:57 pm

    There’s nothing like a bowl of homemade chicken soup to make you feel better! Perfect comfort food!

  18. #
    Laura @ Laura's Culinary Adventures — December 6, 2013 at 2:12 pm

    What a great idea to add eggs! Adding lemon is also a great idea!

  19. #
    Oreo — December 9, 2013 at 10:56 am

    This soup looks delicious! I know you mentioned you’re not certain how it would do if frozen Do any of the other readers have an idea of whether egg/rice based soups do well frozen?. Thank you!

  20. #
    Shira — December 9, 2013 at 7:40 pm

    Just made it and it is delicious! I added a little diced onion in the first step, and a little extra lemon juice at the end. Thanks for a great recipe!

  21. #
    stacey — December 9, 2013 at 8:36 pm

    Made this soup tonight and sooo yummy I had 2 bowls. ☺ I added extra lemon to my batch. Thanks for sharing this recipe. I love this soup at Leo’s and so excited to be able to make it at home.

  22. #
    Cindi Hammer — December 17, 2013 at 6:47 pm

    Just made the soup tonight. I don’t think I tempered the eggs quite right but it still tasted pretty good. It was actually my first time tempering eggs so hopefully next time I’ll do better!

  23. #
    Libby — December 26, 2013 at 9:23 pm

    I made this tonight and it was heavenly! I also used diced onion and even added in some garlic in the first step. And I definitely used a full half cup of lemon juice, if not more! This was so delicious and I’ll be making it again soon.

    • simplyscratch replied: — December 27th, 2013 @ 10:02 am

      I’m so glad! Love that you added onions and garlic… YUM!

  24. #
    Momma2trois — March 1, 2014 at 5:50 pm

    Thank you so much, Laurie, for this awesome recipe! I’ve been wanting to make this for, like, forever!!! Lol! My oldest child and I both have major headaches today (he actually has a migraine 🙁 ), so I thought this is appropriate. Mmm! However (sorry for the alteration), I prefer much more lemon- I even added lemon zest. Regardless, delish!!! Thank you!

  25. #
    Jessica F — March 19, 2014 at 4:57 pm

    I just ladled up a big bowl of this for my son who is home sick today. It has been on regular rotation in our house since I found the recipe. I used a purple and a yellow carrot to give it a little extra color. Delicious and simple – just the way I like it!

  26. #
    Debbie — March 23, 2014 at 2:53 pm

    Oh My Gosh! I just made this!! I didn’t have carrots or celery, but thought I would give it a shot anyway. Let me say “Yum”. Truly was very easy, except I always have a hard time with boil-overs with rice, but the mess was worth it. Very, very good. A definite keeper. Thanks!! Debbie and family!!= )

  27. #
    Jennifer — March 24, 2014 at 3:35 pm

    This soup is so good!!! I just made it for lunch just cuz and it is easy to make and really good. Much easier and faster to make than my creamy chicken noodle I usually make when either myself or my hubby is sick. Keeping this one.

  28. #
    Cris — March 30, 2014 at 12:35 pm

    Thank you so much for sharing. You made the recipe & the process of the look-so-complicated meal so easy for people like me (not kitchen savvy) to follow. It helped with my sore throat. Honestly, it’s so delicious it’s quite addictive.

  29. #
    Cady — May 21, 2014 at 9:20 pm

    This soup caught my eye as I was scrolling through all of your recipes, it reminded me of something my grandma used to make for me as a kid. It took a couple of days to get my family on board with having soup (It’s 80+ degrees here) but tonight was the night. This soup was more than I could have hoped for, easy, delicious, and very very reminiscent of my grandma’s classic. Thank you for sharing this, I will certainly be making this again and again. Can’t wait to try out more of your recipes 🙂

  30. #
    Katie — September 11, 2014 at 4:00 pm

    We are loving this soup. My VERY picky 6 year old is on her second bowl. This kid never has anything good to say about my cooking unless I’ve made hot dogs or the like. So, I’m extra happy she likes this because she has the sniffles and hot dogs just aren’t going to do anyone any good!

  31. #
    carol smith — March 9, 2015 at 6:53 pm

    Came out good but I did get some cooked egg white

  32. #
    Christine Rabidoux — December 26, 2015 at 9:15 pm

    This is one of my favorite soups. It’s on the rotation. Thanks for a twist on the standard.

  33. #
    Nancy — April 13, 2016 at 1:53 pm

    Are we just using 2 tablespoons of lemon juice or the juice of 2 lemons with 2 tablespoons of lemon juice set aside to mix with the eggs?

  34. #
    Jerry — November 5, 2016 at 5:43 pm

    Sitting around on Friday night and thought, I’d love some really hardy creamy chicken soup. This recipe was the first one I looked at and since I had everything on hand to make I gave it a try. Thank you for this….it’s outstanding. Made it exactly as described and I wouldn’t change a thing.

    • Laurie McNamara replied: — November 7th, 2016 @ 9:32 am

      So glad you thought so, Jerry! Thank you for coming back and leaving such an excellent review!

  35. #
    Amanda — November 18, 2016 at 12:09 pm

    This is my all-time favorite soup recipe. We add an onion to the veggies and always do 3-4 lemons to make it extra lemony. For those worried about it being too soupy, don’t worry. Like stated, the rice sucks in a ton of the liquid. It’s almost like a porridge when I make it, especially when I reheat it.

    • Laurie McNamara replied: — November 23rd, 2016 @ 8:19 am

      Hi Amanda! I like that you add a little onion to the mix! I’m glad you love this soup and a big THANK YOU for coming back and leaving a review! <3

  36. #
    Katie Tseng — January 18, 2017 at 1:50 pm


    I share this one with everyone I know. People are probably sick of hearing me advertise! : ) But, to be fair, when they try it, they also ask for the recipe.

    • Laurie McNamara replied: — January 25th, 2017 @ 10:59 am

      I’m so glad you love it, Katie! I do too! 🙂

  37. #
    April H. — May 14, 2018 at 12:46 pm

    I made this soup this weekend and I have never tempered eggs before. I was worried I’d mess it up but I didn’t and it was an absolutely delicious! Thank you for this recipe. I’ll make this again and again! Little side note I added one more carrot and I think next time I’ll add another and omit the celery.

    • Laurie McNamara replied: — May 21st, 2018 @ 8:55 pm

      I’m so glad, April! It’s pretty easy and I’m glad you overcame all of your worry. Thank you for taking the time to make this recipe.

  38. #
    Tiffany — October 7, 2018 at 6:31 pm

    Just made it and it’s delicious!

    • Laurie McNamara replied: — October 18th, 2018 @ 8:43 am

      I’m so glad to hear it, Tiffany!


  1. Pingback: Creamy Chicken and Rice Soup | Mom-Makes...

  2. Pingback: Pin*approved recipe »

  3. Pingback: Getting back on track | Fashionably Clearance

  4. Pingback: Getting back on track

Leave a Comment