This chicken and rice soup is a lemony, slightly spicy, and incredibly aromatic twist on classic chicken soup - made with tender shredded chicken, fluffy rice, and a silky egg-lemon broth. It comes together in under an hour and is the kind of soup that makes everything feel better.
If there's one category of recipe I come back to more than anything during colder months, it's chicken soup. This one is the version my mom always made for the family - it gets a velvety texture from an egg-lemon mixture stirred in at the end, plus a gentle warmth from red pepper flakes. Comforting without being heavy.
If you love soups like my chicken noodle soup or lemon chicken orzo soup, you'll want this one in your rotation too.
Chicken and Rice Soup Ingredients
Here's everything you need to make this soup:
Chicken drumsticks: Bone-in, skin-on drumsticks are non-negotiable here. The bones and skin release collagen as they simmer, giving the broth a depth you can't get from boneless chicken breast. Bone-in thighs work too - they're just slightly less meaty.
Aromatics: A diced yellow onion sautéed in a combination of butter and olive oil - the butter adds richness while the olive oil keeps it from burning.
Flour: A key ingredient that sets this soup apart. It creates a light roux that gives the soup body and subtle creaminess - it's what makes this different from a typical brothy chicken and rice soup.
Chicken broth: Six cups of good-quality chicken broth make up the base. The broth does a lot of the heavy lifting here, so use a brand you trust.
Carrots: Diced carrots add natural sweetness and color. They simmer alongside the chicken and absorb all that flavorful broth.
Rice: One cup of uncooked white rice - medium-grain is what I typically use, but long-grain or jasmine both work. It cooks directly in the seasoned broth and absorbs all the flavor.
Egg-lemon mixture: This is what makes the soup special. A beaten egg whisked with fresh lemon juice gets tempered with hot broth, then stirred back into the pot - creating a silky, tangy finish that's common in Mediterranean-style soups.
Red pepper flakes: A half to one teaspoon adds gentle warmth that builds gradually. Start with less and adjust to taste.
Parsley: Chopped fresh parsley stirred in at the end for freshness and color.
How to Make Chicken and Rice Soup
Sauté the onion. Start by heating butter and olive oil together in a large pot over medium heat. Add the diced onion and sauté until it turns translucent and softens - this takes about 3-4 minutes. The combination of butter and olive oil gives you a rich, flavorful base right from the start.
Build the soup base and simmer. Next, add the flour and whisk it in until it coats the onion evenly. Then slowly pour in the chicken broth while continuing to whisk - this prevents any lumps from forming. Add the chicken drumsticks, diced carrots, salt, and pepper. Bring everything to a boil, then reduce the heat, cover the pot, and let it simmer for about 25 minutes until the chicken is cooked through and tender.
Cook the rice and shred the chicken. Remove the chicken drumsticks from the pot and set them aside. Add the rice and red pepper flakes to the simmering broth, cover the pot, and let it cook for about 15 minutes until the rice is tender. While the rice cooks, shred the chicken using two forks - discard the skin and bones.
Make the egg-lemon mixture. This step is important, so don't rush it. Whisk together the beaten egg and lemon juice in a separate bowl. Then slowly ladle in a few spoonfuls of the hot broth while whisking constantly - this tempers the egg so it doesn't scramble when it hits the soup. Once the mixture is warmed through, pour it back into the pot and stir gently.
Combine and finish. Add the shredded chicken back to the soup and stir in the chopped parsley. Give everything a final taste and adjust the seasoning with more salt, pepper, or lemon juice as needed. Serve hot and enjoy.
Tips & Notes
Always use bone-in chicken. The bones and skin are what give this soup its rich, flavorful broth. Chicken drumsticks are my top pick because they have the best ratio of meat to bone, but thighs work too. Boneless chicken breast will cook faster, but the broth won't have the same depth.
Temper the egg mixture carefully. The trick to a smooth, silky broth is adding the hot broth to the egg-lemon mixture slowly while whisking. If you dump the egg directly into the hot soup, it will scramble and you'll end up with bits of cooked egg floating around. Take your time with this step - it only takes a minute and it makes all the difference.
Adjust the lemon and heat to taste. The amount of lemon juice and red pepper flakes in the recipe is a great starting point, but everyone's preferences are different. I like this soup on the tangier side, so I sometimes squeeze in a bit more lemon at the end. As for the red pepper flakes, start with half a teaspoon and work up from there.
Cook the rice separately if you're meal prepping. Rice absorbs broth as it sits, so if you plan to store leftovers, the soup will get thicker over time. To avoid this, cook the rice in a separate pot and add it to individual bowls when serving. Store the rice and soup separately in the fridge and combine when reheating.
Add more broth when reheating. Even if you cook the rice in the soup, the leftovers will thicken overnight. Just add a splash of chicken broth or water when you reheat and stir until it loosens back up.
How to Serve Chicken and Rice Soup
- Alongside crusty bread. A warm slice of sourdough, ciabatta, or any crusty bread for dipping into the lemony broth is perfect here.
- With extra lemon wedges and red pepper flakes on the side. Let everyone adjust the brightness and heat to their liking - it's the classic way to serve this soup.
- With a simple side salad. A light cucumber-tomato salad dressed with olive oil and lemon pairs really well and keeps the whole meal feeling fresh and balanced.
Variations
- Use chicken thighs instead of drumsticks. Bone-in, skin-on thighs work just as well and are slightly easier to shred. The cook time stays about the same.
- Add extra vegetables. Celery, diced potatoes, or even a handful of spinach stirred in at the end are all great additions. Garlic would be a welcome addition too - just mince a couple of cloves and sauté them with the onion.
- Make it with orzo instead of rice. If you want something closer to my lemon chicken orzo soup, swap the rice for orzo and reduce the cook time slightly since orzo cooks faster.
- Skip the flour for a lighter version. The soup will still be delicious without the roux - just slightly thinner and more brothy. The egg-lemon mixture will still add some body.
- Add fresh herbs. Dill is a fantastic addition to this soup if you have it on hand. Stir it in right at the end along with the parsley for extra freshness.
Frequently Asked Questions
The soup has a gentle warmth from the red pepper flakes, but it's not what most people would call spicy. You can reduce the amount or leave them out entirely for a milder version.
Yes - long-grain, jasmine, or basmati all work well. Avoid instant or minute rice, as it gets mushy. Brown rice works too, but increase the cook time to 30-40 minutes.
The egg-lemon mixture stirred in at the end is what sets it apart. It's a Mediterranean technique that creates a creamy, tangy finish without adding dairy. The flour roux and red pepper flakes also add extra body and warmth that you won't find in a standard chicken and rice soup.
Yes, but freeze the soup without the rice. The broth, chicken, and vegetables freeze well for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and cook fresh rice to serve with it.
Store in an airtight container in the refrigerator for up to 3-4 days. The rice will continue absorbing broth, so add a splash of chicken broth or water when reheating.
You can, but you'll miss out on the rich broth the bones and skin create. Use the best chicken broth you can find to compensate, and stir the shredded chicken in at the end to warm through.
More Cozy Soup Recipes
If you loved this chicken and rice soup, here are a few more soups you'll want to try:
- Lemon Chicken Orzo Soup
- Chicken Noodle Soup
- Creamy One-Pot Lasagna Soup
- German Sausage Lentil Soup
- Turkish Lentil Soup
Chicken and Rice Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion finely diced
- 2 tablespoons flour
- 6 cups chicken broth
- 2 carrots diced
- 1 ½ pound chicken drumsticks
- salt and pepper to taste
- 1 egg beaten
- ½ lemon juiced
- 1 cup uncooked rice
- ½ - 1 teaspoon red pepper flakes
- 2 tablespoons chopped parsley
Instructions
- Preheat some olive oil and butter in a pot over medium heat. Then sauté the onion until it turns translucent.1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 yellow onion
- Next, add in the flour and whisk. Slowly pour in the broth while continuing to whisk.2 tablespoons flour, 6 cups chicken broth
- Now add the carrots, chicken drumsticks, salt, and pepper. Cover the pot, bring the soup to a boil, then reduce it to a simmer and let everything cook for 25 minutes.2 carrots, 1 ½ pound chicken drumsticks, salt and pepper
- Remove the chicken drumsticks from the pot. Then add in the rice and red pepper flakes. Cover the pot and let the soup simmer for around 15 minutes until the rice is cooked.1 cup uncooked rice, ½ - 1 teaspoon red pepper flakes
- In the meantime, shred the chicken and add it back to the soup.
- Next, whisk together the egg and lemon juice in a bowl. Slowly add some soup broth to the bowl while whisking everything. Then add the egg soup mixture to the pot. Stir everything.1 egg, ½ lemon
- Stir in the chopped parsley and enjoy!2 tablespoons chopped parsley
Spring
This soup is so simple and delicious! The addition of the egg really added a creaminess that elevated the whole dish.
Beri
I'm really happy that you enjoyed this recipe! 😊