Lemon Herb Chicken and Rice Soup: Unlock flavorful weeknight comfort! -

A comforting and flavorful weeknight soup featuring tender chicken, rice, and a bright lemon-herb broth.

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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in chicken broth, water, rice, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is almost tender.
Return chicken to the pot. Stir in lemon juice, parsley, and dill. Continue to simmer for another 5 minutes, or until chicken is cooked through and rice is fully tender.
Taste and adjust seasoning if necessary. Serve hot.

Using rotisserie chicken can significantly reduce prep and cooking time. Add the shredded rotisserie chicken during step 4.
For a creamier soup, you can temper 1-2 egg yolks with a little hot broth and stir it back into the soup at the very end (this is also known as Avgolemono style).
Leftovers store well in the refrigerator for up to 3 days. The rice might absorb more liquid upon standing; you may need to add a splash of broth when reheating.