Lemon Chicken Rice Soup with Leeks & Vegetables

There’s nothing more soothing than a warm bowl of lemon chicken and rice soup, and when you add leeks and fresh vegetables, it becomes a truly comforting and nourishing dish. Also, this soup is light yet satisfying, with tender shredded chicken, soft rice, aromatic leeks, and a bright lemony finish.

Perfect for chilly days, when you’re feeling under the weather, or when you just need a wholesome meal, this Greek-inspired lemon chicken and rice soup (Avgolemono-style) brings together fresh, zesty flavors with a creamy texture from the rice and broth.

Whether you’re looking for an easy weeknight dinner, meal prep option, or a cozy weekend dish, this Lemon Chicken and Rice Soup with Leeks and Vegetables is a must-try!

Key Takeaways

Learn how to make a fresh and flavorful lemon chicken and rice soup.
Discover the best type of rice, chicken, and vegetables to use.
Find out how to cook this soup on the stovetop, slow cooker, or Instant Pot.
Get expert tips for achieving the perfect balance of flavors and textures.
Explore serving ideas, storage tips, and creative recipe variations.

Introduction to Lemon Chicken and Rice Soup

This Lemon Chicken and Rice Soup with Leeks and Vegetables is a lighter alternative to creamy soups but still incredibly satisfying. The leeks add a subtle sweetness, while the carrots and celery bring extra texture and nutrients. Moreover, the fresh lemon juice gives the soup its signature bright, citrusy flavor, making it perfect for a refreshing yet hearty meal.

Whether you prefer a thicker, creamier texture or a lighter broth, this soup can be easily customized to fit your preferences!

Essential Ingredients for the Perfect Lemon Chicken and Rice Soup

Main Ingredients

Chicken (2 cups, shredded or diced) – Use rotisserie chicken for convenience or cook fresh chicken breasts/thighs for extra flavor.
Long-Grain White Rice (¾ cup) – Helps thicken the soup while adding heartiness. Jasmine or basmati rice work great!
Chicken Broth (6 cups) – Creates a rich and flavorful base. Use low-sodium broth to control salt levels.
Leeks (2 medium, cleaned & chopped) – Adds a mild onion-like sweetness and depth to the soup.
Carrots (2, diced) – Brings color and natural sweetness.
Celery (2 stalks, chopped) – Adds crunch and mild earthy flavor.
Garlic (3 cloves, minced) – Infuses the broth with rich, aromatic flavor.
Lemon Juice (¼ cup, fresh squeezed) – Provides a bright, refreshing citrus kick.

Seasonings & Flavor Boosters

Olive Oil (1 tablespoon) – For sautéing the vegetables.
Bay Leaf (1) – Enhances the depth of the broth.
Dried Oregano (1 teaspoon) – Adds classic Mediterranean flavor.
Salt & Pepper (to taste) – Enhances all the ingredients.
Eggs (2, optional for Avgolemono-style soup) – Makes the soup extra creamy and silky.

Optional Additions

Fresh Spinach or Kale – Stir in at the end for added nutrients.
Parmesan Cheese – A sprinkle on top adds a delicious umami boost.
Red Pepper Flakes – For a subtle spicy kick.
Dill or Parsley – Fresh herbs bring out extra freshness in the soup.

Kitchen Tools You’ll Need

Large Pot or Dutch Oven – Ideal for stovetop cooking.
Knife & Cutting Board – For chopping vegetables.
Ladle – For easy serving.
Slow Cooker or Instant Pot (optional) – For hands-free cooking.

Ingredient Swaps & Variations

Furthermore, this soup is highly customizable! So, here are some easy swaps and variations:

🔄 Ingredient Substitutes

Chicken Alternative: Use shredded turkey or diced tofu for a vegetarian version.
Rice Swap: In addition, try brown rice, quinoa, or orzo pasta for different textures.
Broth: Vegetable broth works great if you’re making this vegetarian.

➕ Extra Flavor Enhancers

Make it Creamier: Furthermore, stir in a little heavy cream or coconut milk.
Greek Avgolemono Twist: Also, whisk two beaten eggs into the broth for a thicker, silkier consistency.
Thicker Soup: In addition, blend a portion of the soup and return it to the pot.

For another delicious chicken and rice soup recipe, check out this Easy Chicken and Rice Soup from Salt & Lavender.

Step-by-Step Instructions

Follow these simple steps to make the best lemon chicken and rice soup with leeks and vegetables!

Stovetop Method

1: Sauté the Vegetables

Heat olive oil in a large pot over medium heat.
Then, add leeks, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.

2: Add Broth & Seasonings

After that, pour in chicken broth and add the bay leaf, oregano, salt, and pepper.
Bring to a gentle simmer.

3: Cook the Rice

Stir in the rice and let it cook for 15-20 minutes, stirring occasionally to prevent sticking.

4: Add the Chicken

Stir in the shredded chicken and simmer for another 5 minutes.

5: Add Lemon & Finish

Remove the bay leaf.
Then, stir in fresh lemon juice and adjust seasoning to taste.
Finally, garnish with fresh dill, parsley, or Parmesan and serve warm!

Slow Cooker & Instant Pot Methods

Slow Cooker Method

Add all ingredients except lemon juice and rice to the slow cooker.
Furthermore, cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Stir in cooked rice and lemon juice 15 minutes before serving.

Instant Pot Method

Sauté leeks, carrots, celery, and garlic in the Instant Pot on Sauté mode.
In addition, add chicken, broth, and seasonings. Seal the lid.
Pressure cook on High for 12 minutes, then quick release.
Stir in rice and lemon juice before serving.

Pro Tips for the Best Lemon Chicken and Rice Soup

Use Fresh Lemons – Bottled lemon juice won’t have the same bright flavor.
Rinse the Rice – This prevents it from getting too sticky.
Simmer Gently – Overcooking can cause mushy rice.
Use Rotisserie Chicken – Saves time and adds rich flavor.
Don’t Skip the Leeks – They add a mild, sweet depth of flavor.

How to Serve Lemon Chicken and Rice Soup

Pair this soup with:

🥖 Crusty Bread – Perfect for dipping.
🥗 Side Salad – A fresh green salad balances the warmth of the soup.
🧀 Parmesan Topping – A sprinkle of cheese adds richness.
🌶 Extra Lemon Wedges – For an extra citrus boost.

Storage & Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months (without rice; add fresh rice when reheating).
Reheating: Warm on the stovetop over low heat, adding broth if it thickens.

FAQs

1. Can I use brown rice instead of white rice?

Yes, but increase the cooking time by about 10-15 minutes.

2. How do I prevent the rice from getting mushy?

Cook the rice separately and add it just before serving.

3. Can I make this soup vegetarian?

Absolutely! Use vegetable broth and swap the chicken for chickpeas or tofu.

4. Is this soup good for meal prep?

Of course! Just store the rice separately to keep it from absorbing too much broth.

5. What’s the best way to add extra protein?

Add extra shredded chicken, white beans, or a poached egg on top.

Conclusion

In conclusion, Lemon Chicken and Rice Soup with Leeks and Vegetables is the perfect balance of comfort and freshness. Also, with its light, zesty flavors and nourishing ingredients, it’s a dish that can be enjoyed any time—whether you’re looking for a quick meal, feeling under the weather, or simply craving a wholesome, cozy dish.

Furthermore, this soup is a versatile, go-to recipe that will brighten up any meal and leave you feeling satisfied and refreshed.

In addition, for a flavorful twist, try this Marry Me Chicken Soup (Tuscan Style) for a comforting, rich meal.

Lemon Chicken and Rice Soup with Leeks and Vegetables