Creamy Chicken Lemon Rice Soup

This Creamy Chicken Lemon Rice Soup is quick, comforting and soup-er easy! Rice cooks with a combination of carrots, celery and onions in broth and is thickened with lemon juice and eggs. Ladle into bowls on a chilly day or when you’re feeling a little (or a lot) under the weather. Yields 8 cups in 30 minutes.

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Day one: It always starts with a tickle. You wake with a slightly dry throat and in severe denial because you don’t have the time to be sick. You think, was I snoring again? Or sleeping with my mouth open? Then later in the day swollen neck glands are present, you’ve got the classic chill and feeling a little achy.

Day two: nose congestion sets in.

Day three: make soup.

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I’ve said it once before, soup has magic healing capabilities. And without fail, whenever my family or I start to feel a cold virus taking root in our system I fight back with soup. So it’s either homemade chicken noodle soup or this chicken and lemon rice soup. My mom has made me this soup before when I was feeling my absolute worst and I swear by the next day I started to feel back to normal again. Coincidence?

I took my Mom’s chicken lemon rice soup recipe and added a little carrot, celery and onion for more flavor and texture. Her recipe also says one VERY large can of chicken broth, two handfuls of long grain rice… umm what? I swear all her recipes are like this because she’s that good. I am not. Well at least not when it comes to soups. I need exact measurements. So I measured my way through her recipe and came out with a pretty delicious cold-fighting soup.

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To make this soup you will need: 1 teaspoon olive oil, 1/2 cup each carrot, celery and yellow onion, 1/2 teaspoon dried parsley, 1/2 teaspoon dried oregano, 2 quarts (8 cups) low-sodium chicken broth, 3/4 cup long grain white rice, 2 large eggs, 2 tablespoons fresh lemon juice, 1 cup diced cooked chicken, kosher salt and black pepper. Fresh mint or parsley and crackers for serving.

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First, heat olive oil in a Dutch oven over medium heat. Then add the finely diced carrot, celery and onion with a pinch of kosher salt, sautéing for 5 to 8 minutes or until the vegetables are tender.

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthyCreamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Next, add in the oregano, parsley and pour in 2 quarts (8 cups) of low sodium chicken broth. If you have my cookbook (affiliate), my (unsalted) homemade chicken broth would work perfectly here. Just keep in mind you may need to season with more salt.

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthyCreamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Next, bring the broth up to a rolling boil. Then add in the long grain rice. Stir and replace the lid, reduce the heat to medium-high and cook the rice for twenty minutes, only stirring once or twice. The rice likes to stick to the bottom of the pot so scrape your spatula on the bottom of your dutch oven. 

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy (19)Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Then in a small bowl, whisk together the egg and lemon juice. Once the rice is cooked, remove the lid and turn off the heat under the pot. When the soup has stopped bubbling, remove a ladle of broth and s-l-o-w-l-y drizzle it into the egg/lemon mixture while stirring it constantly. This is called tempering. 

This will give the soup a luscious creaminess just minus the cream.

Next pour the tempered eggs/broth back into the soup pot and stir. It will thicken up effortlessly. Do not let this soup re-boil.

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Lastly, add in 1 cup of diced cooked chicken breast, either leftover or rotisserie. Season with kosher salt and freshly ground black pepper.

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy (19)

Finally, give it a stir and this lusciously creamy chicken lemon rice soup is ready to serve! For more lemony flavor, add 1/2 to 1 teaspoon very finely grated/minced lemon zest.

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Serve immediately as it will thicken the longer it sits. However, adding hot water will thin it out perfectly without losing any flavor.

Ladle this tasty chicken lemon rice soup into bowls and sprinkle with minced fresh mint or parsley and with crackers. Or a double-decker cheese grilled cheese sandwich. Because why not? Hey, when you’re sick you need nourishment in the form of cheese, bread and soup amiright?

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I truly 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!

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

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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

Creamy Chicken Lemon Rice Soup

Creamy Chicken Lemon Rice Soup
This Creamy Chicken Lemon Rice Soup is quick, comforting and soup-er easy! Rice cooks with a combination of carrots, celery and onions in broth and is thickened with lemon juice and eggs. Ladle into bowls on a chilly day or when you're feeling a little (or a lot) under the weather. Yields 8 cups in 30 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 1 teaspoon olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced yellow onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 2 quarts (8 cups) low-sodium chicken broth
  • 3/4 cup long grain white rice
  • 2 whole eggs
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt, more or less to taste
  • 1/2 teaspoon of black pepper, more or less to taste
  • 1 cup (heaping) shredded leftover roast chicken or shredded poached chicken
  • minced fresh parsley or mint, for serving
  • soup crackers, for serving


  1. Heat a Dutch oven over medium heat and add one teaspoon of olive oil.
  2. Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.
  3. Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.
  4. Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.
  5. Meanwhile, in a small bowl, beat the eggs with the lemon juice.
  6. When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.
  7. Add in the shredded chicken, salt and pepper.
  8. Serve immediately with diced parsley or mint and with crackers!


  • If the soup gets too thick and also, to reheat; add a little hot water to the soup or bowl to thin out without compromising any flavor.
  • If looking for more lemon flavor, add 1/2 to 1 teaspoon very finely grated or minced lemon zest.

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Nutrition Information:



Serving Size:

1 cup

Amount Per Serving: Calories: 158 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 68mg Sodium: 655mg Carbohydrates: 10g Fiber: 1g Sugar: 2g Protein: 14g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

Creamy Chicken Lemon Rice Soup l #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

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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!


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