This soup is sunshine in a bowl — bright, comforting, and just the right balance of tangy lemon and savory goodness. It’s perfect for weeknights when you want something nourishing, cozy, and surprisingly easy.
2 tbsp olive oil
1 small yellow onion, diced
1 cup carrots, chopped (2–3 medium)
½ cup celery, chopped (about 2 stalks)
3 cloves garlic, minced
Salt & pepper, to taste
1-2 lbs boneless skinless chicken breast or thighs (about two 6–8 oz breasts)
2 cartons low-sodium chicken broth
¼ cup freshly squeezed lemon juice (about 2 medium lemons)
Zest of 2 lemons
2 bay leaves
5 sprigs fresh thyme leaves (or sprinkle dried)
1 tsp dried oregano
½ tsp dried dill
1 tsp salt (plus more to taste)
1 cup short-grain rice (or swap for orzo if you’re feeling extra)
Fresh parsley/dill for garnish
Instant Pot Method:
Set your Instant Pot to sauté mode and add the olive oil. Once it’s shimmering, toss in the onion, carrots, and celery. Cook until soft — about 3–4 minutes. Then add the garlic and cook another 1–2 minutes until fragrant.
Sprinkle salt and pepper on both sides of your chicken. Push the veggies to the side and sear the chicken just until the outsides start to turn white — you don’t need to cook them all the way through here.
Pour in the chicken broth, lemon juice, lemon zest, bay leaves, thyme, oregano, dill, salt, and rice. Stir gently so the rice doesn’t stick. Make sure the chicken is mostly covered by liquid.
Seal and pressure cook on High for 7 minutes. Let it naturally release for 5 minutes, then quick-release the rest.
Remove the chicken to a cutting board, shred with two forks, and stir it back into the soup.
Stovetop Method (just as easy!):
Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add onion, carrots, and celery and cook 5–6 minutes until softened. Add garlic and cook another minute.
Season the chicken with salt and pepper and nestle it into the pot.
Pour in the broth, lemon juice, lemon zest, bay leaves, thyme, oregano, dill, salt, and rice. Bring everything to a gentle boil.
Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the chicken is cooked through.
Remove the chicken, shred, and return it to the pot.
If the rice soaks up too much liquid (it will!), just add a splash more broth until it’s the perfect cozy consistency.
Ladle into bowls and finish with a generous sprinkle of fresh parsley and/or fresh dill and a squeeze more lemon if you like it extra zingy. Yum!
