Chicken and Rice Soup with Lemon and Dill

Introduction

There’s something magical about a steaming bowl of homemade chicken soup. It’s comforting, nourishing, and timeless. This Chicken and Rice Soup with Lemon and Dill is a modern twist on the classic, combining tender chicken, soft rice, fresh vegetables, zesty lemon, and fragrant dill. The citrus brightness and herbaceous notes make this soup refreshing yet hearty, a dish that feels light while still satisfying.

It’s the kind of soup that feels just right for cold evenings, cozy family dinners, or when you’re feeling under the weather. The combination of chicken and rice creates a hearty base, while lemon juice lifts the flavors, and dill adds a fresh, almost garden-like finish.

Why I Love This Recipe

• It’s comfort food with a fresh twist — soothing like traditional chicken soup, but brighter thanks to lemon.
• Nutritious and wholesome — packed with protein, veggies, and carbs for a balanced meal.
• Family-friendly — mild yet flavorful, perfect for adults and kids alike.
• Easy one-pot recipe — less cleanup and straightforward cooking.
• It’s a soup that works year-round — warm for winter, but light enough for spring and summer.

Why This is a Must-Try Dish

This soup is a must-try because it takes the familiar comfort of chicken soup and elevates it with a Mediterranean flair. The lemon brightens the broth, making it refreshing rather than heavy, while dill provides a distinctive taste you won’t forget. It’s a dish that’s healing, hearty, and elegant enough to serve to guests.

Time, Servings & Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories (per serving): ~320 kcal

Course & Cuisine

• Course: Main Dish / Soup
• Cuisine: Mediterranean-Inspired / American Comfort

Ingredients

For the Soup

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade or low-sodium)
• 1 cup long-grain white rice (or brown rice for a heartier version)
• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 bay leaves
• 1 tsp dried oregano (or thyme)
• Salt and pepper to taste

For Finishing

• 1 large lemon (zested and juiced)
• ¼ cup fresh dill, chopped
• Optional: fresh parsley for garnish

Optional Garnishes

• Extra lemon wedges
• Grated Parmesan cheese
• Crusty bread on the side

Cooking Directions

Step-by-Step Method

1. Sauté Vegetables:
   Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
2. Add Liquids and Chicken:
   Pour in chicken broth. Add chicken breasts/thighs, bay leaves, oregano, salt, and pepper. Bring to a boil.
3. Simmer and Cook Rice:
   Stir in rice. Reduce heat to low and simmer for 20 minutes, until chicken is cooked through and rice is tender.
4. Shred Chicken:
   Remove chicken, shred it with two forks, and return it to the pot.
5. Brighten with Lemon and Dill:
   Stir in lemon zest, lemon juice, and fresh dill. Taste and adjust seasoning with more salt, pepper, or lemon.
6. Serve:
   Ladle into bowls and garnish with parsley or extra dill.

How to Serve

• Serve hot in deep bowls with extra lemon wedges on the side.
• Pair with warm crusty bread, garlic bread, or homemade rolls.
• Add a side salad for a complete light meal.
• Garnish with Parmesan cheese or extra herbs for added richness.

Recipe Tips

• Use fresh lemon juice — bottled won’t give the same brightness.
• If using brown rice, increase cooking time by 15–20 minutes or cook it separately and stir in before serving.
• For extra creaminess, stir in a spoonful of Greek yogurt or heavy cream before serving.
• Always add lemon juice at the end to preserve its fresh flavor.

Variations

• Avgolemono Style (Greek-Inspired): Whisk egg yolks with lemon juice, temper with hot broth, then stir into soup for a creamy version.
• Grain Variations: Substitute rice with quinoa, orzo, or pearl barley.
• Vegetarian Version: Replace chicken with chickpeas or white beans and use vegetable broth.
• Spicy Kick: Add red pepper flakes or a pinch of cayenne.
• Herb Swaps: Try parsley, tarragon, or mint instead of dill for different flavor profiles.

Freezing & Storage

• Refrigeration: Store in an airtight container for 3–4 days.
• Freezing: Freeze without lemon and dill for best results. Lasts up to 2–3 months. Add lemon and dill after reheating.
• Reheat: Warm on stovetop over medium heat. Add extra broth if soup thickens too much.

Special Equipment Needed

• Large heavy-bottom pot or Dutch oven
• Sharp knife & cutting board
• Ladle for serving
• Airtight containers for storage/freezing

Conclusion

This Chicken and Rice Soup with Lemon and Dill is the perfect balance of comfort and freshness. It’s hearty yet light, healing yet elegant, and versatile enough for weeknight dinners or special occasions. With its fragrant dill, citrus brightness, and tender chicken, it’s a soup you’ll return to again and again.

Print Recipe

Chicken and Rice Soup with Lemon and Dill

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 320kcal

Description

There’s something magical about a steaming bowl of homemade chicken soup. It’s comforting, nourishing, and timeless. This Chicken and Rice Soup with Lemon and Dill is a modern twist on the classic, combining tender chicken, soft rice, fresh vegetables, zesty lemon, and fragrant dill.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup

• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade or low-sodium)
• 1 cup long-grain white rice (or brown rice for a heartier version)
• 1 ½ lbs boneless, skinless chicken breasts or thighs
• 2 bay leaves
• 1 tsp dried oregano (or thyme)
• Salt and pepper to taste

For Finishing

• 1 large lemon (zested and juiced)
• ¼ cup fresh dill, chopped
• Optional: fresh parsley for garnish

Optional Garnishes

• Extra lemon wedges
• Grated Parmesan cheese
• Crusty bread on the side

Instructions

1. Step-by-Step Method
2. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
3. Add Liquids and Chicken: Pour in chicken broth. Add chicken breasts/thighs, bay leaves, oregano, salt, and pepper. Bring to a boil.
4. Simmer and Cook Rice: Stir in rice. Reduce heat to low and simmer for 20 minutes, until chicken is cooked through and rice is tender.
5. Shred Chicken: Remove chicken, shred it with two forks, and return it to the pot.
6. Brighten with Lemon and Dill: Stir in lemon zest, lemon juice, and fresh dill. Taste and adjust seasoning with more salt, pepper, or lemon.
7. Serve: Ladle into bowls and garnish with parsley or extra dill.

Keywords: Chicken and Rice Soup with Lemon and Dill