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Easy Lemon Garlic Chicken Soup with Rice

Easy lemon garlic chicken soup with rice simmers chicken, tender vegetables, and long-grain rice in chicken broth. Fresh lemon juice stirred in at the end gives this one-pot soup a bright finish.
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Prep Time 15 minutes
Cook Time 26 minutes
Resting 5 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 4 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 lb boneless, skinless chicken breasts cut into 1/2-inch pieces
  • 6 cups low-sodium chicken broth
  • 0.75 cup long-grain white rice
  • 3 tbsp fresh lemon juice

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat, then add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–7 minutes.
  2. Stir in the garlic and cook until fragrant, about 30 seconds.
  3. Stir in the salt and pepper, then add the chicken, broth, and rice; bring to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook uncovered for 15–18 minutes, stirring occasionally.
  4. Check that the rice is tender and the chicken has reached 165°F in the center; if needed, continue simmering and check again every 2–3 minutes, then remove the pot from the heat and stir in the lemon juice.
  5. Let the soup stand for 5 minutes, then serve.

Notes

For tender chicken, check the center reaches 165°F and avoid simmering longer than needed once the rice is tender. Refrigerate leftovers for up to 3 days; freeze for up to 3 months, though the rice may soften. For a gluten-free version, confirm the chicken broth is labeled gluten-free.