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Lemon Chicken & Rice Soup

Erika Fox

Erika Fox

February 19, 2025
Clock icon

35 min

Total

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6

Servings

Protein icon

chicken breast

Protein

This Lemon Chicken & Rice Soup is pure comfort in a bowl! Tender shredded chicken, hearty rice, and fresh spinach simmer in a rich bone broth, infused with garlic, ginger, and a bright splash of lemon. Warm, nourishing, and packed with flavor—every spoonful is pure coziness!

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Our Sourcing Standards

Equipments

  • Large soup pot 

  • Wooden spoon

  • Knife & cutting board

  • Measuring cups & spoons 

  • Forks

    (for shredding chicken) 

Ingredients

  • 1 lb ButcherBox Chicken Breast 

  • 2 bottles ButcherBox Chicken Bone Broth 

  • 1/2 tbsp ButcherBox Anything Seasoning 

  • 4 stalks celery

    diced 

  • 2 large carrots

    diced 

  • 2 2 cloves garlic

    minced (or 2 frozen garlic cubes) 

  • 1 inch ginger

    peeled & minced (or 2 frozen ginger cubes) 

  • 1 cup uncooked rice 

  • 2 cups spinach 

  • 2 lemons

    juiced + more for topping 

  • 1 tbsp olive oil 

  • 1 tbsp butter

  • Salt & pepper

    to taste 

  • Fresh thyme for topping

    (Optional)

Step By Step

Instructions

Preparation 

1
Dice celery and carrots. Mince garlic and ginger. 
2
Juice the lemons and set aside. 
3
Season chicken breasts with ButcherBox Anything Seasoning. 

How to Cook 

1
Heat olive oil and butter in a large soup pot over medium heat. Add chicken and cook for 3-5 minutes per side until golden brown. 
2
Add diced celery, carrots, ButcherBox Bone Broth, 6 cups of water, garlic, and ginger. Bring to a boil and cook for 5 minutes or until chicken is fully cooked. 
3
Remove chicken from the pot and add the rice. Boil for about 8 minutes or until the rice is soft. 
4
Using two forks, shred the chicken, then return it to the pot. 
5
Remove from heat, stir in spinach and lemon juice, and season with salt and pepper. 

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