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Bright Lemon Chicken and Rice Soup

This chicken and rice soup combines tender shredded chicken, soft rice, and aromatic vegetables simmered in savory chicken broth. Brightened with a splash of lemon and finished with toasted sesame oil and scallions, it offers a comforting yet invigorating bowl with a smooth, hearty texture. The simple yet vibrant flavors make it perfect for cozy weeknights or weekend leftovers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots chopped
  • 2 stalks celery chopped
  • 4 cups chicken broth low sodium preferred
  • 1 cup cooked chicken shredded
  • 1 cup rice short or medium grain
  • 1 each lemon juiced, about 2-3 tablespoons
  • 1 teaspoon sesame oil toasted, added at the end
  • 2 scallions scallions chopped, for garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Start by heating a large heavy-bottomed pot over medium heat and add a tablespoon of oil. Once shimmering, add diced onion and minced garlic, cooking until fragrant and translucent, about 5 minutes.
  2. Add chopped carrots and celery to the pot, stirring and cooking until they begin to soften and release their aroma, about 4 minutes.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer, letting it cook for about 10 minutes so the flavors meld and the vegetables soften further.
  4. Stir in the shredded cooked chicken and rice, then reduce the heat to low and let everything simmer gently until the rice is tender and the soup thickens slightly, about 15 minutes. Stir occasionally to prevent sticking.
  5. Taste the soup and squeeze in fresh lemon juice, adjusting the amount to brighten and balance the flavors without overpowering.
  6. Finish by drizzling a teaspoon of toasted sesame oil over the soup for a nutty aroma, then sprinkle chopped scallions on top for a fresh burst of flavor.
  7. Serve the soup hot, with a spoonful of scallions in each bowl, and enjoy the comforting, bright flavors in every spoonful.