If your ideal comfort food is a bowl of soup that’s both fresh and cozy, One Pot Lemon Dilly Chicken Rice Soup is about to become your new go-to. This cheery blend of tender chicken, vibrant vegetables, fluffy rice, and bright, lemony dill all come together in a single pot, making dinner both delightfully easy and incredibly flavorful. The creamy touch (totally optional!) makes it feel just a little bit special, but the star is always the punchy citrus and aromatic herbs. Whether you’re fighting off a chill or craving a sunshine-filled meal, you’ll love how One Pot Lemon Dilly Chicken Rice Soup delivers big comfort with minimal fuss.
Ingredients You’ll Need
This recipe keeps things deliciously simple, letting fresh staples and a few special ingredients work their magic. Each item on this list adds a distinct note, whether it’s subtle sweetness, bright color, or sheer heartiness—nothing is here by accident, and each ingredient earns its place in the pot.
- Olive oil: Helps sauté your vegetables and gives the soup a rich, rounded base.
- Onion (diced): Brings gentle sweetness and classic savory depth; don’t skip it—it’s the backbone of the flavor.
- Garlic (minced): Adds an aromatic bite that wakes up all the other ingredients.
- Carrots (sliced): Offer pops of color and subtle sweetness in every spoonful.
- Celery (sliced): The unsung hero for texture and that classic soup flavor.
- Long-grain white rice (rinsed): Makes this soup hearty and satisfying with a soft, tender texture.
- Chicken broth: The soul of the soup—a good quality broth ensures your base is full of flavor.
- Cooked shredded chicken: Easy to prep (rotisserie chicken is a lifesaver!) and perfect for making things filling fast.
- Dried or fresh dill: Dill sings in this recipe, balancing the lemon and adding a signature herby finish.
- Dried thyme: Lays down an earthy, comforting note that complements the chicken beautifully.
- Black pepper: Gives that subtle kick to round things off.
- Salt: Essential for bringing all the flavors together—taste and adjust as needed.
- Lemon juice: Bursts of citrusy brightness instantly lift the whole pot.
- Lemon zest: Intensifies the citrus flavor and makes the whole kitchen smell amazing.
- Heavy cream or half-and-half (optional): For those craving a creamy finish—just a splash makes this soup extra comforting.
- Chopped fresh parsley or dill for garnish: A sprinkle on top adds freshness, flavor, and color right before serving.
How to Make One Pot Lemon Dilly Chicken Rice Soup
Step 1: Start with Sautéing the Veggies
Grab your favorite large pot or Dutch oven and heat up the olive oil over medium heat. Toss in the onion, carrots, and celery, letting them sizzle and soften for about 5 to 6 minutes. You’re looking for that classic, soul-warming aroma that tells you something delicious is on the way—don’t rush this step; it’s the foundation.
Step 2: Add Garlic for Fragrant Flavor
Stir in the minced garlic and cook for another 30 seconds. Garlic doesn’t need long before it gives up all its amazing flavor. You’ll know it’s ready when your kitchen smells heavenly and your veggies are glistening with fragrant oil.
Step 3: Combine Rice, Broth, Chicken, and Herbs
Now, pour in the rinsed rice, chicken broth, shredded chicken, dill, thyme, salt, and black pepper. Give everything a good stir to ensure nothing sticks to the bottom. Bring the mixture to a boil, then dial the heat back to low. Let it gently simmer—uncovered—for 20 to 25 minutes. Every so often, give it a quick stir to prevent sticking, and watch the soup transform as the rice softens and flavors meld.
Step 4: Brighten Things Up with Lemon and Creaminess
Once the rice is tender, squeeze in the fresh lemon juice and sprinkle in the lemon zest. If you’re using cream or half-and-half, stir it in now. This step elevates One Pot Lemon Dilly Chicken Rice Soup from classic comfort to pure joy, adding a zippy, creamy note. Let it simmer for another 2 to 3 minutes, just until heated through.
Step 5: Taste, Adjust, and Serve
Give the soup a final taste and adjust seasoning with extra salt or lemon, if desired. Ladle the hot, hearty soup into bowls, and don’t forget those fresh herbs for a flourish. You’re all set to enjoy your homemade One Pot Lemon Dilly Chicken Rice Soup—no extra dishes required!
How to Serve One Pot Lemon Dilly Chicken Rice Soup
Garnishes
Finish each bowl with a sprinkle of freshly chopped parsley or extra dill right before serving. This touch isn’t just for looks—the fresh herbs add a bright, herby punch that takes the flavors over the top. A thin lemon slice on the rim is a fun touch for guests, too.
Side Dishes
One Pot Lemon Dilly Chicken Rice Soup is meal-worthy on its own, but if you want some extras, try warm, crusty bread, a green salad with a punchy vinaigrette, or a plate of buttery crackers. These make perfect scooping and sipping partners, rounding out the comfort vibe.
Creative Ways to Present
Serve the soup in big, colorful mugs for an extra-cozy feel, or ladle it into hollowed-out bread bowls for a rustic, fun presentation. If you have guests, offer lemon wedges and a trio of fresh herbs at the table for a DIY garnish bar—everyone gets their own personalized bowl of One Pot Lemon Dilly Chicken Rice Soup.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Lemon Dilly Chicken Rice Soup is a true gift. Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. The flavors continue to develop, so the soup tastes even better the next day. Just remember—the rice will soak up some liquid as it sits!
Freezing
Want to prep ahead? Freeze your cooled soup (without added cream) in freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight. For best texture, stir in fresh cream after reheating, rather than before freezing.
Reheating
Reheat One Pot Lemon Dilly Chicken Rice Soup gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen it up as needed. Individual portions reheat well in the microwave, too—just cover and stir halfway through to ensure even warmth. Taste and add a squeeze of lemon or fresh dill to refresh those flavors.
FAQs
Can I use brown rice instead of white?
Absolutely! Brown rice adds a lovely nutty flavor, but keep in mind that it takes longer to cook (about 40 minutes). You may also need a bit more liquid, so watch your soup and add extra broth if it starts to get too thick.
Is it possible to make this soup dairy-free?
Yes, just skip the cream or half-and-half. One Pot Lemon Dilly Chicken Rice Soup is delicious without it—brighter and lighter, but still every bit as comforting.
Can I make this vegetarian?
Certainly! Swap out the chicken broth for vegetable broth and replace the shredded chicken with chickpeas or diced tofu for a protein alternative. The flavors of lemon and dill still shine beautifully in this vegetarian version.
How do I keep the rice from getting mushy?
Be sure to simmer the soup gently and check the rice as you go. If you prefer a firmer texture, you can even cook the rice separately and add it to each bowl right before serving.
What’s the best way to boost the lemon flavor?
If you’re truly a lemon lover, serve extra lemon wedges at the table for squeezing, or toss in additional lemon zest before serving. The punchy, zesty pop will make your One Pot Lemon Dilly Chicken Rice Soup extra memorable.
Final Thoughts
If you’re craving a bowlful of comfort that brims with brightness, flavor, and a whole lot of heart, this One Pot Lemon Dilly Chicken Rice Soup is the answer. It’s easy, soul-satisfying, and so much fun to share. Go ahead—make a big pot, gather your loved ones, and treat everyone to the cozy, lemony goodness of your new favorite soup.
Print
One Pot Lemon Dilly Chicken Rice Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One Pot Lemon Dilly Chicken Rice Soup is a comforting and flavorful soup that is perfect for any day of the week. Packed with tender chicken, aromatic herbs, and a bright lemony kick, this soup is sure to warm you up from the inside out.
Ingredients
Broth:
- 6 cups chicken broth
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
Rice and Seasonings:
- 1 cup long-grain white rice (rinsed)
- 2 cups cooked shredded chicken
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- juice of 1 lemon
- 1 teaspoon lemon zest
- 1/2 cup heavy cream or half-and-half (optional)
- chopped fresh parsley or dill for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened. Stir in garlic.
- Add Rice and Broth: Add the rice, chicken broth, shredded chicken, dill, thyme, salt, and pepper. Bring to a boil, then simmer until rice is tender.
- Finish Soup: Stir in lemon juice, lemon zest, and cream if using. Adjust seasoning and simmer to heat through. Serve hot, garnished with herbs.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a lighter version, omit the cream.
- This soup thickens as it sits, so add more broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
