Recipe for Lemon, Chicken and Rice Soup is packed with fresh flavours, lifted by a zingy dose of lemon juice.

Lemon, Chicken and Rice Soup

4 Serves


  • 1 onion
  • 1 leek
  • 1 garlic clove
  • 1 tbsp vegetable oil
  • finely grated zest and juice of 1/2 lemon
  • 100g basmati rice
  • 1 litre chicken stock
  • 2 cooked chicken breasts
  • 100g fresh spinach
  • 175g frozen peas
  • 4 tbsp chopped fresh flat-leaf parsley
  • salt and pepper
  • Parmesan cheese (to garnish)

Preparation Method

Finely chop the onion and leek and crush the garlic. Heat the oil in a large saucepan over a medium heat. Add the onion and leek and sauté for 4-5 minutes, until starting to soften. Zest and juice the lemon half. Add the garlic and lemon zest and cook for a further 1-2 minutes.

Add the rice and stock and bring to the boil. Cover and simmer for 8 minutes. Roughly chop the chicken, add to the pan with the spinach and peas and season to taste with salt and pepper. Cook for a further 4 minutes or until the rice is cooked through.

Stir in the lemon juice and parsley and transfer to wormed bowls. Shave the Parmesan over and serve immediately.

Find More Recipes by:

Dish Type: Soup
Course: Lunch
Cooking Method: Simmer
Skill Level: Easy

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