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Chicken and Rice Soup (with Celery, Parsley and Lemon)

  • Author: Meagan


This came to my inbox from the New York Times and while it seems pretty simple (and it is!), it really packs a flavor punch and it will make your day!



1 to 2 lbs. boneless, skinless chicken thighs (I’ve also used cooked, shredded rotisserie chicken)

8 c. good chicken broth (I usually use half bone broth)

4 to 6 stalks celery, stalks thinly sliced and leaves set aside

3/4 c. jasmine rice (unrinsed)

kosher salt AND freshly squeezed lemon juice to taste


1/2 c. EACH fresh parsley AND celery leaves, chopped AND 1 clove of garlic, grated or finely minced

1 t. lemon zest AND  1/4 c. freshly squeezed lemon juice

kosher salt to taste


In a large soup pot, combine the chicken (if raw, you will remove it when cooked to shred or cut it up), broth, celery and rice.  Bring to a boil over medium-high heat and gently simmer until the chicken is cooked through (if using already cooked chicken, simmer for about 20 minutes to bring all of the flavors together and cook the rice).

While the soup is cooking, chop and prep the topping ingredients, seasoning to taste with extra lemon juice or salt – this is the flavor punch, so expect your lips to pucker!

When the chicken is cooked through, take the pot off of the heat and use tongs to remove the chicken pieces to a plate so that you can use 2 forks to take it apart.  Stir the chicken back in, and season to taste with salt and lemon juice – the lemon juice will do a lot to brighten up the flavors.

Bring the soup back to a simmer and then serve it up and drop a spoonful of the topping into each bowl – enjoy!



From Meagan's Kitchen

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