This Creamy Lemon Chicken Rice Soup is my new favorite. I was inspired to create it as so many people around me were saying that they were craving soup, but soup that was thick and creamy and was loaded with chicken and veggies. Well, this is what I created. It meets all those cravings. It is easy to make and it only takes 20 minutes to cook.
Tip : I have thickened soup with flour and sour cream, and it works wonderfully well. But I have also used crème fraiche for this purpose as I find that you don’t have to temper the soup to avoid curdling. If you have access to crème fraiche, try using this as an option.
Ingredients
- 3 skinless, boneless chicken thighs cut into 1/4" strips
- 1 tbsp vegetable oil
- 1 medium finely diced onion
- 1 parsnip peeled and sliced
- 2 carrots peeled and sliced
- 2 stalks celery cut into 1/4" slices
- kosher salt and black pepper to taste
- 1 carton (32 oz) chicken stock
- 1/4 cup basmati rice or 1/2 cup pre-cooked rice
- 1 whole lemon
- 3 tbsp full fat sour cream or crème fraîche
- 1 tbsp flour
- 2-3 tbsp water top thin the mixture
- 2-3 sprigs finely chopped fresh dill plus extra for garnish
Instructions
Gather all ingredients before starting the recipe.
- Slice 3 skinless, boneless chicken thighs into 1/4" thin slices.
- Add 1 tbsp vegetable oil, 1 medium finely diced onion, 1 parsnip peeled and sliced, 2 carrots peeled and sliced, 2 stalks celery cut into 1/4" slices in a stock pot and heat over medium high heat. Stir to combine.
- Add 3 skinless, boneless chicken thighs cut into this strips and sauté for 3-4 minutes until the chicken has lost its color and the vegetables start to soften.
- Season with kosher salt and black pepper to taste and add 1 carton (32 oz) chicken stock and bring to a boil. Reduce heat and cook for about 20 minutes, or until the vegetables are soft.
- Add 1/4 cup basmati rice and cook for another 10 minutes or until the rice has cooked.
- Squeeze in the juice of 1 whole lemon and stir to combine. Reduce heat to medium-low.
- Combine 3 tbsp full fat sour cream or crème fraîche and 1 tbsp flour in a small bowl with 2-3 tbsp water to make a thick sauce. If using sour cream, temper the sauce with soup broth, one ladleful at a time while constantly stirring. Add another ladle of broth and then pour the mixture into the soup. Stir to combine. Otherwise, combine flour, water and crème frîache and stir into the soup. Gently simmer until the soup thickens.
- Add 2-3 sprigs finely chopped fresh dill, stir to combine and serve.
