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Chef Megan Mitchell

Online Cookbook

Chicken and Lemon Rice Soup

  • Serves: 8
  • Complexity: easy
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Chicken and Lemon Rice Soup


  • Extra virgin olive oil
  • 4 large carrots, scrubbed clean and cut into 1/2-inch dice
  • 4 celery stalks, cut into 1/2-inch dice
  • 4 green onions, thinly sliced
  • 2 garlic cloves, grated or finely minced
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 large organic lemons
  • 8 cups organic chicken broth, low sodium
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp. ground turmeric
  • 1 1/4 cups basmati rice
  • 10 ounces fresh or frozen peas


  1. Bring a 6-quart dutch oven or soup pot up to heat over medium. Drizzle in 2-3 tbsp. EVOO and add in the carrots, celery and green onions. Sauté for 5-6 minutes, stirring occasionally, then add in the garlic and cook until fragrant, about 2 minutes. Liberally season with salt and pepper.

  2. Next add in the zest and juice from both lemons as well as the chicken broth, chicken thighs and turmeric. Stir and bring to a simmer, about 8-10 minutes. Once it simmers stir in the rice, reduce to low, cover and cook for 15 minutes or until the rice is tender, stirring occasionally. Taste for seasoning.

  3. Lastly add in the peas. If using fresh cook for 5-7 minutes or until tender and bright green. If using frozen add 1-2 minutes before serving just to warm through. Stir and taste for seasoning, adding more salt or pepper as needed.

  4. Ladle into shallow bowls and sprinkle with more freshly cracked pepper. As it sits the rice will continue to absorb the broth, add more as needed or when you reheat.

    Recipe Courtesy of Megan Mitchell

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