Slice of Southern: Instant Pot Meal: Lemon Chicken & Rice Soup

A Lemony Chicken & Rice Soup to soothe your soul. The perfect winter meal made in the Instant Pot, even on a weeknight!

Lemon Chicken & Rice Soup

Here's another great soup recipe that will warm you right up this winter. It's filled with chicken, veggies, rice and a savory broth that brightened with dill and lemon juice. This one is made in the Instant Pot but can be converted to make on the stove top or even the slow cooker.

Take advantage of cooking the chicken right in the broth which results in a beautiful savory flavor infused broth right in the Instant Pot. Skip the rotisserie chicken – this is better! Soup is the perfect family meal. This once cooks in no time so it's perfect for a weeknight, but honestly, any night is soup night in our house!

What Ingredients do I need?

Chicken breasts
onion
carrots
celery
low-sodium chicken broth
garlic
dill
lemons for juicing
cooked basmati rice
bay leaves
Parmesan cheese

Substitutions and Variations

Most types of rice is great for soup. White, brown, wild rice, basmati and jasmine rice are all great.
More veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers)
Add 1/2 tsp dried thyme or 2 sprigs, or a touch of other dried herb
Try adding a can or two of diced tomato for a light tomato based soup (I would remove the dill and the lemon juice from this version)
Add crushed red pepper flakes for a little spicy heat.
Chicken thighs instead of chicken breasts

Kitchen Tips and Notes

Be sure to remove the bay leaves before serving
Dill is a great fresh herb in this soup. It really compliments the lemon and the chicken and brings a bright flavor to the soup.
Parmesan Cheese added to the soup at the end add great flavor, a little saltiness, and makes the soup a little creamier.
Rice - I do not like my pastas and rices soaking up all of my luscious broth! To get around this I cook the rice separately or use leftover rice and add it to the individual bowls as I'm serving it. The soup warms the rice and it saves my broth!

How to store Leftover Chicken and Rice Soup

For storing - I would store the rice and soup separately to avoid the rice from soaking up all the broth. The soup will last for several days in the refrigerator or may be frozen for 3 months. Leave a little headspace at the top of your container if freezing. Soups tend to expand when frozen.

ADD A SOUP DUNKER!

Crostini

Mom's Cornbread

Cheddar Biscuits

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Lemon Chicken & Rice Soup

serves: 8

2 tablespoons olive oil
3 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
1 - 1 1/2 lbs skinless, boneless chicken breasts

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 bay leaves
1/3 cup fresh lemon juice
1/4 cup to 1/2 cup fresh dill, chopped
1/3 cup finely grated Parmesan cheese

2 1/2 cups basmati rice, cooked

Turn you Instant Pot on saute. Add the olive oil. Saute you carrots, celery, and onion for about 5 minutes to get come color on them, and until they slightly soften. Add in the garlic and stir for 30 seconds. Hit the cancel button to turn off the saute feature. Add in the chicken broth, chicken breasts, salt and pepper, and bay leaves. Place the lid on and turn the steam knob to "sealing".

Push the Pressure Cook or Manual button and set for 14 minutes. Once the time is up release the pressure by turning the knob to release. Open the lid and remove the chicken breasts. Shred the chicken and return it along with any accumulated juices to the pot. Stir in the lemon juice and fresh dill and stir to combine. Add the Parmesan cheese and stir. Hit cancel to turn off Instant Pot.

To serve, place a 1/3 cup of rice in a bowl and ladle in the chicken soup. Serve immediately.