Introduction

There’s something timeless and comforting about a warm bowl of chicken soup, but when you add rice for heartiness, fresh lemon for brightness, and dill for a fragrant herbal note, it transforms into something truly special. This Chicken and Rice Soup with Lemon and Dill is the perfect balance of cozy and refreshing—nourishing enough to warm you on a chilly day, yet light and citrusy enough to feel vibrant and uplifting.

This soup is inspired by the classic Greek avgolemono flavors (lemony chicken soup), but with the comforting twist of rice and fresh herbs. The zesty lemon cuts through the richness of the chicken, while the dill adds a delicate freshness that elevates the dish beyond a simple chicken soup.

Why I Love This Recipe

I love this recipe because it combines all the qualities I look for in a comforting meal:

• It’s warming, filling, and wholesome without being heavy.
• The lemon juice brightens the flavors beautifully, making it more refreshing than a typical chicken soup.
• Fresh dill adds a unique herby aroma that makes every spoonful feel special.
• It’s a complete one-pot meal—protein, carbs, and veggies all in one bowl.

Whenever I make this soup, I find it perfect for cold winter nights, for soothing a sore throat, or even as a light dinner paired with a crusty baguette. It’s the kind of dish that feels like a hug in a bowl.

Why It’s a Must-Try Dish

• Nutritious and balanced – Protein-packed chicken, hearty rice, fresh veggies, and immune-boosting lemon.
• Comfort with brightness – Unlike heavy cream-based soups, this one feels fresh yet deeply satisfying.
• Family-friendly – Loved by kids and adults alike.
• Versatile – Can be made with leftover chicken, rotisserie chicken, or fresh chicken breasts/thighs.
• Healing and soothing – Perfect for when you’re under the weather or need a pick-me-up.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6 bowls
• Calories per Serving: ~280 kcal
• Course: Soup, Main Dish
• Cuisine: Mediterranean-inspired, American

Ingredients

For the Soup:

• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups chicken broth (low sodium preferred)
• 1 cup long-grain white rice (uncooked, rinsed)
• 2 cups cooked shredded chicken (rotisserie or poached)
• 2–3 tbsp fresh lemon juice (about 1 large lemon)
• 2 tsp lemon zest
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• Salt and black pepper, to taste

Optional Garnish:

• Extra lemon slices or wedges
• Fresh parsley or dill sprigs

Cooking Directions

Step-by-Step Preparation Method

1. Sauté the Vegetables

1. Heat olive oil or butter in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
3. Stir in garlic and cook for 1 minute until fragrant.

2. Add Broth and Rice

4. Pour in the chicken broth and bring to a boil.
5. Stir in the rice, reduce heat to a simmer, cover, and cook for about 18–20 minutes, until rice is tender.

3. Add Chicken and Seasoning

6. Stir in shredded chicken, lemon juice, zest, and fresh dill.
7. Simmer for another 5 minutes to heat through.
8. Taste and adjust seasoning with salt and pepper.

4. Finish and Serve

9. Ladle soup into bowls.
10. Garnish with extra dill and lemon wedges if desired.

How to Serve

• Serve hot in deep bowls with a drizzle of olive oil or a squeeze of fresh lemon.
• Pair with crusty bread, pita, or a fresh garden salad.
• Top with freshly cracked black pepper for an extra kick.

Recipe Tips

• Don’t overcook the rice – It can become mushy. For best results, slightly undercook and let it finish in the hot broth.
• Add lemon gradually – Start with less and adjust to taste; too much can overpower the soup.
• Use fresh dill – Dried dill won’t give the same brightness.
• Rotisserie chicken hack – Speeds up the process and adds rich flavor.

Variations

• Avgolemono-style: Whisk 2 eggs with lemon juice and temper into the soup for a creamy Greek version.
• Brown rice or wild rice: Swap for a nuttier, chewier texture (adjust cooking time).
• Vegetarian version: Use vegetable broth and chickpeas instead of chicken.
• Herb swap: Use parsley or thyme if dill isn’t available.
• Spicy twist: Add a pinch of red pepper flakes or cayenne for heat.

Freezing and Storage

• Storage: Refrigerate in airtight containers for up to 4 days. The rice may absorb broth, so add extra broth when reheating.
• Freezing: Freeze without rice for best results. Store in freezer-safe containers up to 3 months. Add freshly cooked rice when reheating.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Sharp knife and cutting board
• Citrus zester and juicer

FAQ

Q: Can I use uncooked chicken?
Yes. Add 2 raw chicken breasts or thighs when you add the broth. Simmer until cooked (20–25 minutes), then shred and return to the pot.

Q: Can I make this gluten-free?
It’s naturally gluten-free as long as you use certified gluten-free broth.

Q: Can I use other herbs besides dill?
Yes, parsley, thyme, or rosemary can be used, but dill gives the most authentic fresh flavor.

Q: My soup thickened overnight—what do I do?
That’s normal! Just add extra broth or water when reheating to loosen it up.

Conclusion

This Chicken and Rice Soup with Lemon and Dill is proof that comfort food can also be fresh and light. With its golden broth, tender chicken, hearty rice, and zesty citrus-herb finish, it’s a meal that soothes and energizes at the same time. Whether you’re fighting a cold, feeding your family, or simply craving a cozy bowl of soup, this recipe is a must-try that will quickly earn a permanent spot in your kitchen rotation.