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Super-Simple Lemon Chicken and Rice Soup

By Jamie Deen


Featured in:

Jamie Deen's Good Food

Difficulty: Easy

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 8


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 large carrots, peeled and cut into half moons
  • Kosher salt
  • freshly ground black pepper
  • 1 quart homemade chicken stock
  • 2 cups water
  • juice of 2 lemons (about ½ cup)
  • ½ cup long-grain rice
  • 1 bay leaf
  • 2 cups chopped leftover cooked chicken
  • 2 tablespoons chopped fresh parsley


Heat the oil in a large soup pot over medium-high heat. Once it’s hot, add the onion and carrots and sauté until tender, about 4 minutes. Season with salt and pepper and our in the stock, water, and lemon juice. Bring it all to a boil, then stir in the rice, add the bay leaf, and knock down the heat to a simmer.

Cook for 20 minutes, until the rice and carrots are tender. Stir in the chicken and cook for just a few minutes longer, until the chicken is heated through.

Sprinkle in the parsley and give a taste for seasoning, adding salt and pepper if it needs it. Remove the bay leaf before serving.