This Creamy Lemon Chicken and Rice Soup is pure comfort in a bowl—rich and velvety, with a zesty lemon punch that brightens every spoonful. Each bite delivers tender chicken, soft morsels of rice, and a luscious, creamy broth that soothes and satisfies. Whether it’s a chilly night or you just need a pick-me-up, this soup promises homemade goodness and a burst of fresh flavor to lift your spirits.

Ingredients You’ll Need
Gathering your ingredients couldn’t be simpler, and each one truly has a place in building depth, texture, and that irresistible sunny color. Think of this as your toolkit for creating a soup that’s both comforting and lively!
- Olive oil: The starting point for layering flavor; use a good quality for best results.
- Onion (½ small, chopped): Brings sweetness and captures that classic soup aroma as it sautés.
- Carrot (1, chopped): Adds a gentle sweetness and a vibrant pop of color—don’t skip it if you can help it!
- Celery stalk (1, chopped): Gives subtle earthiness and an inviting aroma.
- Garlic (1 clove, minced): Boosts savoriness and adds an aromatic backbone.
- Chicken broth (6 cups): Forms the hearty, flavorful base of your soup—go for low sodium if you like to control the salt.
- Rice (⅔ cup, Jasmine recommended): Jasmine rice brings delicate fragrance and soaks up flavor beautifully, though any white rice works.
- Lemon (zest removed and juiced): The hero of brightness; both juice and zest add layers of citrusy zing.
- Chicken breast (1 lb, cooked and shredded): Offers protein and satisfying bites; leftover or rotisserie chicken works well too.
- Heavy cream (¼ cup): The secret to dreamy richness—just enough to make it luxuriously creamy without being heavy.
- Salt and pepper, to taste: Essential for balancing flavors, so add gradually until it’s just right for you.
- Parsley (optional): A sprinkle of dried or fresh parsley on top for a pop of color and freshness.
How to Make Creamy Lemon Chicken and Rice Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large stock pot over medium heat. Toss in your chopped onion, carrot, and celery. Let these cook gently, stirring occasionally, until the onion turns soft and translucent—about 5 minutes. The vegetables release their natural sweetness and begin building that deep, comforting flavor base right from the start.
Step 2: Add the Garlic
Sprinkle the minced garlic into the pot and stir for about 30 seconds. This quick sauté takes the harsh edge off the garlic and infuses every veggie with a warm, savory note, making your kitchen smell incredible.
Step 3: Add Broth and Simmer
Pour in the chicken broth and bring the mixture to a boil. At this point, you can choose—leave your veggies chunky for texture, or use an immersion blender right in the pot for a velvety, smooth base. Pureeing is fantastic if you have picky eaters or prefer a silkier soup.
Step 4: Cook the Rice
Add your rice to the pot, give it a stir, and cover. Let everything gently boil for 10 to 15 minutes, until the rice is just tender. The starch from the rice will start to thicken your soup, giving it body and a glorious creaminess.
Step 5: Add Chicken, Lemon, and Seasonings
Lower the heat to a gentle simmer. Stir in the shredded chicken, lemon juice, lemon zest, and a generous pinch of salt and pepper. Let it all bubble together for 15 to 20 minutes, so every ingredient melds and the flavors brighten up with the citrus.
Step 6: Finish with Cream
Pull the pot off the heat and pour in the heavy cream. Stir well—the soup will turn dreamy and velvety, just begging to be ladled into bowls. Add a final taste for seasoning and adjust as needed.
How to Serve Creamy Lemon Chicken and Rice Soup

Garnishes
Top each steaming bowl with a sprinkle of dried or fresh parsley for that final hit of freshness and color. If you love citrus, an extra hint of lemon zest on top works wonders, too! A twist of black pepper or a tiny drizzle of olive oil makes it café-worthy.
Side Dishes
Pair your Creamy Lemon Chicken and Rice Soup with buttered crusty bread, warm pita, or a simple green salad with vinaigrette to balance the richness. Even a handful of oyster crackers or a side of roasted vegetables turns this soulful soup into a heartier meal.
Creative Ways to Present
Ladle the soup into wide, shallow bowls and finish with parsley and lemon slices for a restaurant-style look. Serve in mugs for a cozy movie-night dinner, or inside hollowed bread bowls for a fun twist that’s perfect for impressing friends and family.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. Your Creamy Lemon Chicken and Rice Soup keeps well in the refrigerator for up to 3 days—the flavors become even more delicious by day two!
Freezing
You can absolutely freeze this soup, but keep in mind that rice and cream can change texture slightly after thawing. For best results, freeze the soup before adding the cream. When ready to eat, reheat and stir in fresh cream for that luscious finish.
Reheating
Warm the soup gently on the stove over low heat, stirring frequently so the rice doesn’t stick and the cream stays silky. Add a splash of broth or water if it’s thickened too much in the fridge. Microwave reheating works, but stir halfway through for even warmth.
FAQs
Can I use rotisserie chicken in this Creamy Lemon Chicken and Rice Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut, adding both flavor and convenience. Simply shred and add it right in during the simmering step.
What kind of rice works best in this soup?
Jasmine rice is ideal for its fragrance and tender texture, but any white rice will work. Avoid instant or parboiled rice, as it can turn mushy in the soup.
Can I make this soup dairy free?
Yes! If you’re avoiding dairy, swap the heavy cream with a plant-based alternative like coconut milk, or just leave it out—the soup will still be comforting and flavorful thanks to the lemon and chicken broth.
How do I make the soup thicker or thinner?
If you prefer a thicker soup, let it simmer uncovered a few extra minutes, or add a bit more rice. To thin, simply stir in extra chicken broth or water until you reach your desired consistency.
Is this Creamy Lemon Chicken and Rice Soup gluten free?
Yes, as written it’s naturally gluten free. Just ensure your chicken broth is certified gluten free if you’re cooking for someone with gluten sensitivities.
Final Thoughts
There’s so much to love about Creamy Lemon Chicken and Rice Soup—from its homey comfort to that fresh citrusy lift in every bite. I truly hope you’ll give it a try and make it part of your own cozy kitchen traditions. Let it warm your table, and your heart, any night of the week!
PrintCreamy Lemon Chicken and Rice Soup Recipe
Indulge in a comforting bowl of Creamy Lemon Chicken and Rice Soup, a delightful blend of citrusy flavors and tender chicken in a creamy base. Perfect for cozy meals or when you need a bowl of warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 carrot, chopped (optional)
- 1 celery stalk, chopped
- 1 glove garlic, minced
- 6 cups chicken broth
- 2/3 cup rice (Jasmine preferred)
- 1 lemon (zest removed and juiced)
- 1 lb chicken breast, cooked and shredded
- 1/4 cup heavy cream
- Salt and pepper, to taste
- Parsley (optional)
Instructions
- Saute Aromatics: In a stock pot, saute onion, carrot, and celery in olive oil until onions are soft. Add garlic and cook for 30 seconds.
- Add Broth and Veggies: Pour in chicken broth, bring to a boil. Blend the mixture if desired. Add rice, cover, and cook for 10-15 minutes until rice is tender.
- Finish the Soup: Reduce heat, add chicken, lemon juice, zest, salt, and pepper. Simmer for 15-20 minutes. Remove from heat, stir in heavy cream.
- Serve: Garnish with parsley and serve hot.
Notes
- You can customize the soup by adding your favorite vegetables like peas or spinach.
- For a lighter version, use milk instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg