Recipe: Chicken Lemon Rice Soup
There’s something magical about a warm bowl of chicken lemon rice soup on a chilly day. This comforting dish combines tender shredded chicken, creamy coconut rice, and bright citrus notes into a soul-warming meal that’s perfect for any season.
This recipe is partially inspired by the NY Times Chicken and Rice Soup by Ali Slagle, but I’ve added my own twist with coconut cream and generous amounts of lemon for a richer, more vibrant flavor profile.
Ingredients
- 1 medium sweet onion
- 2-3 carrots
- 5-6 cloves of garlic
- ½ cup fresh parsley, or a handful
- 2 boneless, skinless chicken breasts
- 64 oz. low sodium chicken broth
- ¾ cup jasmine rice, rinsed until clear water flows through
- 1-2 lemons, yielding ½ cup lemon juice
- 1 can coconut cream (or coconut milk)
- Olive oil, butter, garlic powder, salt, and pepper
- Optional spices: dried oregano, thyme, or bay leaves for extra depth
Optionally, you can substitute the following to make a Mexican-themed version:
- Lime instead of lemon
- Assorted mini sweet peppers instead of carrots
- Add sweet corn and green chilies
Instructions
Rinse and pick the parsley, then let it dry for chopping later. Dice the onion into small pieces and cut the carrots into bite-sized chunks (about ½-inch pieces work well). Grate the garlic and set aside.
Heat a large dutch oven over medium-high heat and add a generous pad of butter, a glug of olive oil, and the chopped onions. Season with salt, pepper, and garlic powder, then caramelize the onions for 5-7 minutes until they become golden and sweet.
Once the onions have softened, add the garlic and carrots and sauté for 2-3 more minutes. Then add the rice and continue cooking for 2-3 more minutes. Don’t worry if the rice gets a little toasted—this adds great depth of flavor!
Add the chicken and broth, season again with salt and pepper (this is crucial for flavor!). For the 64 oz of broth, I typically add about 1-1.5 teaspoons of salt - start with 1 teaspoon and taste, then add more if needed. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. During this time, the rice will absorb the broth and thicken beautifully while the chicken cooks through.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with the coconut cream, stirring to combine.
Chop the fresh parsley and stir in the lemon juice. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. You can let it simmer on low for a few more minutes to meld the flavors, or serve immediately for a brighter, fresher taste.
This soup pairs beautifully with crusty French bread for dipping or tortilla chips for a satisfying crunch. The leftovers only get better the next day!