This lemon chicken rice soup is easy to make. Roasted chicken provides extra flavor while the lemon gives the soup a little something extra!
When I think lemon chicken rice soup my mind instantly goes to the Greek style avgolemeno soup. It is traditionally made with rice, lots of lemons and eggs for a thickening agent. I was making soup and wanted something lemony but didn’t really feel like the eggs so I put a brothy spin on a soup I love and made this version.
No more poached chicken
For any soup I make, this lemon chicken rice soup included, if I want chicken I no longer poach it. To me poached chicken comes out kind of rubbery. I feel like it’s never juicy either. So now I ONLY roast my chicken in the oven.
Keys to a flavorful and juicy roasted chicken:
- Season the outside LIBERALLY with salt and pepper. I don’t mean a few cracks I mean enough so you can clearly see there is lots of salt and pepper on it
- Season UNDER the skin with aromatics – loosen the skin against the breast to create a pouch. Then stuff your fresh herbs and garlic cloves under the chicken
- Don’t OVER bake it – I check my chicken after 25 minutes always and see what the temperature is at. More times that not one breast will be done and the other won’t be. So I take the one that’s done out and check the other one every 3 minutes to make sure I don’t overcook it. Overcooked chicken makes for a dry chicken. When my meat thermometer reads 165 I know I am good.
Veggies, veggies and more veggies
Per usual this soup is loaded with vegetables. With this soup I like the veggies chopped very small. Think grated carrots and zucchini, very thin cut celery, small diced onion and small pieces of fresh baby spinach. Remember, we are using rice in this soup. So I like the veggies to be small because the rice is going to be small. It makes the soup more consistent and uniform.
Once the rice is added to the soup it will start to absorb a lot of the broth. When I made this soup initially almost ALL my broth was gone. Lucky for me I had just made a bunch of homemade chicken broth so I had some extra on hand.
Buy an extra box or two of broth just in case. That way if the soup thickens up (especially the next day) you can thin it out a little. Alternatively you can also just add water but water doesn’t have all the great flavor that chicken broth does.
While this lemon chicken rice soup isn’t the classic avgolemeno version that I know and love it’s still really delicious. The lemon gives it a little something extra that a regular chicken with rice soup just doesn’t have. I hope you enjoy it as much as we did!
For more lemon inspired recipes be sure to check these out:
For another easy soup this lemon couscous soup  is one of my regular go-tos
The most searched recipe on the blog is this easy lemon garlic parmesan rice  which makes a great side dish
For a lemony basil pasta try this recipe out 
And remember, if you try this recipe be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!