Lemon Chicken and Rice Soup

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I always thought I didn’t like soup very much, but it turns out I just don’t like canned soup very much. Making soup at home makes a huge difference in flavor and especially the texture of soups. The vegetables in homemade soup aren’t mushy, you can make it as meaty as you’d like, and great homemade soup doesn’t have to take all day.

My neighbor recently gave me a recipe that she loved for Lemon Rice Soup. I was a bit leery of using a can of cream of chicken soup, but it added a nice creamy texture, and the lemon juice really brightens up the soup. It’s a nice change from traditional chicken noodle. For my meat lovers, I also added two diced chicken breasts and omitted the eggs. This was an easy soup that my family gave a thumbs up and I’ll definitely make it again.

Yield: approx 8 cups

Lemon Chicken and Rice Soup

Cook Time 45 minutes
Total Time 45 minutes


  • 3/4 cup long grain rice
  • 4 cans chicken broth (56 oz.)
  • 1 can of cream of chicken soup
  • 2 chicken breasts, diced
  • juice of one lemon (approximately 3 tablespoons)
  • 1 tablespoon dried parsley
  • salt and pepper


  1. Bring 1 can of chicken broth to a boil in a large saucepan. Stir in rice.
  2. Cover, reduce heat, and simmer for 20 minutes or until all the broth is absorbed.
  3. Add remaining 3 cans of chicken broth cream of chicken soup, chicken breast, and simmer until the chicken is cooked through, approximately 20 min.
  4. Add lemon juice, parsley and season to taste with salt and pepper.

More easy soup recipes:
Spicy Chicken Soup (Barbara Bakes)
Baked Potato Soup (Barbara Bakes)
Zuppa Tuscana (Lori’s Lipsmacking Goodness)
Easy Minestrone Soup (Two Peas and Their Pod)

Jennifer, Savor The Thyme, featured me and another great soup recipe, Baked Potato Soup on Babble, The Family Kitchen. Stop by and check it out along with other great soup recipes.

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originally published January 10, 2011 — last updated July 24, 2019
Categories: Soup