Chicken & Rice Soup with Fresh Dill and Lemon

Is there anything more comforting than a big pot of homemade soup simmering on the stove? This isn’t your average chicken soup. This Chicken & Rice Soup with Fresh Dill and Lemon is a bright, fresh take on a classic comfort food. It’s a simple, soul-warming bowl of goodness that combines tender chicken, fluffy rice, and a broth that’s light, zesty, and so full of flavor. It’s the kind of meal that makes you feel nourished from the inside out, and it’s about to become your new go-to for a busy weeknight.

Why You’ll Love This Chicken & Rice Soup

You will absolutely love this recipe because it checks all the boxes. It’s incredibly simple to make, using pantry staples and a few fresh heroes like dill and lemon. It’s a healthy dinner recipe that feels indulgent without being heavy. And the best part? It’s a complete meal in one bowl. Seriously. You get your protein, your grains, and your veggies all cooking together. It’s quick, it’s easy, and it’s the perfect solution for those nights when you need to get a wholesome, delicious dinner on the table without a fuss. So good.

Ingredients

2 tablespoons olive oil: For sautéing our veggies and building a flavor base.
1 medium yellow onion, diced: Adds a sweet, savory foundation to the soup.
3 carrots, peeled and sliced: For that classic sweetness and pop of color.
3 celery stalks, sliced: Brings a nice, subtle earthy flavor.
3 cloves garlic, minced: For that essential, aromatic punch.
1 teaspoon dried thyme: Adds a warm, herby depth.
8 cups chicken broth: The flavorful liquid base of our soup. Use a good-quality one!
1 cup long-grain white rice, uncooked: Holds its shape perfectly and gives the soup heartiness.
1 lb boneless, skinless chicken breasts: Becomes so, so tender when simmered in the broth.
1/4 cup fresh dill, chopped: The star herb! It brings a bright, almost anise-like flavor.
Juice of 1 large lemon (about 1/4 cup): Provides the essential zesty, fresh kick.
Salt and freshly ground black pepper: To taste, for seasoning all those beautiful layers.

Step by Step Method

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 6-8 minutes, until the vegetables have softened and the onion is translucent.
Add the minced garlic and dried thyme. Cook for another minute, stirring constantly, until the garlic is fragrant.
Pour in the chicken broth and bring the whole pot to a rolling boil.
Once boiling, add the uncooked rice and the whole chicken breasts. Reduce the heat to a low simmer and let it cook, uncovered, for about 15-20 minutes.
After 20 minutes, the rice should be tender and the chicken should be cooked through. Carefully remove the chicken breasts to a cutting board and use two forks to shred the meat.
Return the shredded chicken to the pot. Stir in the fresh dill and lemon juice. Taste the soup and season generously with salt and pepper until it’s just right for you.
Let the soup heat through for another 2-3 minutes, then serve immediately.

Easy Meal Serving Ideas

This soup is a full meal all by itself. But if you want to make it a little extra, I love serving it with a thick, crusty slice of buttered bread for dipping. A simple side salad with a tangy vinaigrette is also a fantastic way to add a fresh, crisp element to your dinner. It’s one of those quick dinner ideas that easily feels special.

Variations & Substitutions

This recipe is wonderfully flexible! For a different grain, you can swap the white rice for brown rice; just be sure to simmer it for closer to 30-35 minutes before adding the chicken. If you’re looking for shredded chicken recipes that start with a rotisserie chicken, that works beautifully here too. Just skip simmering the raw chicken and stir in 3 cups of shredded rotisserie chicken at the very end with the dill and lemon. Out of fresh dill? A tablespoon of dried dill will work in a pinch, though the flavor won’t be quite as bright. And for my gluten-free friends, this soup is naturally gluten-free—just double-check your broth label.

Crockpot Notes for Cooking

This is a fantastic set-it-and-forget-it meal! To make this Chicken & Rice Soup in your slow cooker, simply add the sautéed veggies (this step is key for flavor!), chicken broth, thyme, and whole chicken breasts to the crockpot. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, remove the chicken to shred it, then stir it back in along with the uncooked rice. Cover and cook on HIGH until the rice is tender, about 20-30 minutes. Finish with the dill and lemon juice.

Storage Tips for Leftovers

Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for 3-4 days. The rice will continue to absorb broth, so you’ll likely need to add a splash of water or extra broth when reheating to get it back to the right consistency. Honestly, I think it tastes even better the next day after the flavors have really mingled. You can also freeze it for up to 3 months, though the texture of the rice can become a little softer upon thawing.

Doneness Test for Perfect Soup

Testing for doneness is simple. The chicken is ready when it’s no longer pink in the center and reaches an internal temperature of 165°F. The rice is done when the grains are tender and have plumped up, losing their firm, starchy center. If you’re unsure, just taste a few grains!

FAQs About Chicken & Rice Soup

Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are a great alternative and will give the soup an even richer flavor. They may take a few minutes longer to cook through.
My soup got very thick in the fridge. What happened? That’s totally normal! Rice acts like a sponge. Just add a bit of water or more chicken broth when you reheat it on the stove until it’s back to your preferred soupy consistency.
Is this one of those healthy chicken recipes I can feel good about? You bet. It’s packed with lean protein, vegetables, and whole grains, making it a wonderfully balanced and healthy dinner idea.