chicken and rice soup recipe

This chicken and rice soup is a little different from the usual. It’s got a zing from lemon and ginger that lifts the whole bowl out of the ordinary. I love how it comes together quickly and feels like a warm, vibrant hug in a bowl, perfect for chilly nights or a quick lunch.

Why I Keep Coming Back to This Soup

It’s the kind of dish that feels both familiar and exciting. The zing of lemon and ginger keeps it from feeling too heavy, especially in spring. Plus, it’s quick to throw together, perfect after a long day when you just want something hot and satisfying.

Breaking Down the Key Ingredients

• Chicken: Shredded cooked chicken adds hearty protein; leftover rotisserie works great, or poach a breast.
• Rice: Short or medium grain; it becomes tender and slightly creamy, balancing the broth.
• Lemon: Brightens everything with zesty, fresh acidity, especially when added at the end.
• Ginger: A bit of grated ginger adds warmth and depth—skip if you want a milder soup.
• Carrots and celery: Adds sweetness and crunch, balancing the savory broth.
• Broth: Homemade or store-bought, choose a rich, flavorful one for best results.
• Herbs: Parsley or dill for freshness—add at the end for a pop of color and flavor.

Tools That Make It Easy

• Heavy-bottomed pot: Ensures even heat and prevents burning.
• Sharp knife: For chopping vegetables and chicken.
• Wooden spoon: Stirs gently without damaging the pot.

Step-by-Step for a Heartwarming Chicken and Rice Soup

Step 1: Start by gathering a heavy-bottomed pot, a sharp knife, and a wooden spoon—basic tools, but they’ll be your allies.

Step 2: Heat a splash of oil over medium heat, about 160°C (320°F). Add diced onions and garlic, cook until they’re translucent and fragrant, about 5 minutes.

Step 3: Add chopped carrots and celery, cook for another 5 minutes until they soften and smell sweet.

Step 4: Stir in shredded cooked chicken, rice, and a generous squeeze of lemon juice. Pour in chicken broth, bring to a gentle simmer—about 85°C (185°F)—and cook until the rice is tender, around 15 minutes.

Step 5: Taste and adjust salt, pepper, and lemon. Serve steaming hot, with fresh herbs if you like.

Cooking Checkpoints to Perfect Your Soup

• Onions should be translucent, not browned, to keep the flavor sweet.
• Rice should be tender but not mushy—taste test around 15 minutes.
• Soup should smell bright and savory, with a hint of lemon—adjust seasoning accordingly.

Avoid These Common Mistakes

• Burning onions or garlic.? Use a lower heat if ingredients start to brown too quickly.
• Overly thick or mushy rice.? Add rice later if it’s absorbing too much broth early on.
• Adding lemon juice too early.? Squeeze lemon after cooking to avoid bitterness.
• Clarity of broth.? Skim foam if it forms on the surface.

Lemon Ginger Chicken and Rice Soup

This vibrant chicken and rice soup combines shredded cooked chicken, tender rice, and crunchy vegetables in a flavorful broth infused with fresh lemon and ginger. The soup comes together quickly, offering a warm, comforting bowl with a bright, zesty finish and a slightly creamy texture. Perfect for chilly nights or a quick, satisfying lunch, it’s both nourishing and invigorating.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: International

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil vegetable or olive oil
• 1 small onion diced
• 2 cloves garlic minced
• 2 carrots carrots chopped
• 2 stalks celery chopped
• 2 cups chicken broth preferably flavorful
• 1 cup cooked chicken shredded, leftovers work great
• 1 cup rice short or medium grain
• 1 piece lemon zested and juiced
• 1 inch ginger fresh, grated
• 2 tablespoons fresh herbs parsley or dill, chopped, for garnish

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon

Method

 

1. Heat a tablespoon of oil in a heavy-bottomed pot over medium heat until shimmering. Add diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes.
   
2. Add minced garlic, grated ginger, chopped carrots, and celery to the pot. Cook, stirring often, until the vegetables soften and release their aroma, about 5 minutes.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add shredded cooked chicken and rice, stirring to combine all ingredients evenly.
   
4. Reduce heat to low and cover the pot. Let the soup simmer gently until the rice is tender, about 15 minutes, stirring occasionally to prevent sticking.
   
5. While the soup cooks, zest the lemon and then juice it. Add the lemon zest to the pot, and squeeze in lemon juice, stirring well to incorporate the bright flavor.
   
6. Taste the soup and adjust the seasoning with salt, pepper, and additional lemon juice if desired. The soup should smell bright and savory with a hint of citrus.
   
7. Serve hot, garnished with chopped fresh herbs for a burst of color and freshness.

Notes

For an extra layer of flavor, add a pinch of red pepper flakes or a splash of soy sauce during cooking. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.