Name: Lemon Chicken & Rice Soup (with Rotisserie)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil; 4 large carrots (peeled and chopped); 1 medium yellow onion (chopped); 2 ribs celery (chopped); 3 cloves garlic (minced); 1/2 teaspoon dried thyme; 1/2 teaspoon dried parsley; 1 leaf bay; 6 cups low-sodium chicken broth (or stock); 1 cup water; 2-3 cups rotisserie chicken (shredded); 1/2 cup white rice; 2 lemons juiced (about ⅓ cup)

Recipe

This post may contain affiliate links. Read our disclosure policy here.

This lemon chicken and rice soup is a quick and easy meal made with rotisserie chicken, fresh lemon, and simple pantry staples.

Warm, cozy, and loaded with flavor, this easy lemon chicken and rice soup is a shortcut dinner that tastes homemade and bright.

top view of a bowl of lemon chicken and rice soup

Chicken Lemon and Rice Soup

I make this lemon chicken and rice soup when I want something comforting but don't feel like cooking from scratch. It's simpler than my traditional chicken and rice soup and skips the pasta from my rotisserie chicken noodle soup.

The lemony broth brings a Mediterranean flair and tastes like my grandmother’s soups in Spain. Using rotisserie chicken means it's ready in no time, making it the perfect weeknight meal for our families.

Ingredients

The base of this soup is rotisserie chicken, white rice, and chicken broth or stock. The veggies in this soup are carrots, onion, celery, and garlic. Dried thyme, dried parsley, and bay leaves add extra deliciousness, while juiced lemons add the tasty final touch.

How to Make Lemon Chicken & Rice Soup Fast

We start sauteing the aromatic veggies for 5 minutes in a large Dutch oven or soup pot. Then, we add seasonings, liquid, and shredded chicken, and let it simmer for 20 to 25 minutes until the rice is tender. Pour the lemon juice before serving and stir to combine. The soup is done!

Storing and Reheating This Soup

Allow soup leftovers to cool down to room temperature, and store them in an airtight container in the fridge for 3 to 4 days. Since rice tends to absorb the liquid, add some water or broth before reheating on the stovetop or in the microwave.

Freezing this soup will cause the rice to become mushy, so if you plan to store it for later, I recommend cooking it without rice and then adding it when reheating the soup.

Lemon Chicken & Rice Soup (with Rotisserie)

Servings: 6

Prep Time: 10

Cook Time: 25

Total Time: 35

This lemon chicken and rice soup is a quick and easy meal made with rotisserie chicken, fresh lemon, and simple pantry staples.

5 from 3 votes

Print Pin

Ingredients

2 tablespoons olive oil
4 large carrots, peeled and chopped
1 medium yellow onion, chopped
2 ribs celery, chopped
3 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried parsley
1 leaf bay
6 cups low-sodium chicken broth, or stock
1 cup water
2-3 cups rotisserie chicken, shredded
½ cup white rice
2 lemons juiced, about ⅓ cup

Instructions

Sauté the aromatics:

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the carrots, onions, celery, and garlic, and sauté for 5 minutes until the vegetables are tender.

Cook the soup:

Add the seasonings, broth, water, and shredded chicken. Bring the soup to a boil, add the rice, stir, and reduce the heat to low. Simmer for 20 to 25 minutes until the rice is tender. If using brown rice, simmer for 45 to 50 minutes.