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Lemony Chicken & Brown Rice Soup

It’s time to bust out the dutch oven. I’m sad to say I have not used this near as much in the spring and summer as I thought I would. I was so excited when I received this beautiful read porcelain dutch oven for Christmas that I knew for sure I would put it to good use.  I started off well. Soups, stews and even some yummy cajun fixin’s. I’ve been trying to get into the swing of things now that the cooler weather is here and that means more time for things to simmer on the stove top to enjoy it’s warm and tasty goodness. To start off the season I decided to make my husbands favorite soup, Chicken and Rice. He’s a Campbell’s soup fan and he’d eat it every day if you let him.

I decided to make something a little different than traditional chicken and white rice. I know we are all knee-deep in fall goodies but I wanted to try to bring a little bit of summer flavor to my soup. We go through a lot of chicken and rice soup here thanks to hubs addiction, but I tend to get a little weird about all the white rice that goes into my body because of the PCOS. So, I swapped out the white rice for brown and let it cook a little longer. The brown rice got all fluffy and full of wonderful flavors. I didn’t tell the family and no one noticed. I had to laugh a little inside because hubs is such a stickler for his “no brown rice” policy.

Well, I fooled him.

lemon chicken and brown rice

This recipe could easily be made in a crockpot. I prefer to slow cook in a dutch oven on the stove.

I did cook the chicken in a cast iron skillet in the oven. I do this with a lot of my meat. I just prefer the way it turns out instead of stove top frying. I let the chicken cool just a bit and then I took a fork and knife and shredded it.

shredded chicken

Don’t let the lemon flavor scare you. It pairs with the chicken very well.

When we make roasted chicken we boil the leftover bones and such to make homemade chicken stock. I used this as the base for my soup.

lemon chicken and brown rice soup with title



Lemony Chicken & Brown Rice Soup { #Giveaway }

Chrystal Mahan YUMeating.com
4.82 from 16 votes


  • 2 large chicken breast
  • 2 TBSP lemon infused olive oil
  • No salt seasoning
  • Garlic powder
  • 1/4 c lemon juice
  • 2 cups brown rice dry
  • Homemade chicken stock or 1/2 gallon chicken stock - or more depending on size of your pot and how much liquid you like.
  • parsley
  • sea salt
  • pepper
  • garlic powder
  • onion powder
  • 2 TBSP lemon juice


  • In a cast iron skillet add 2 chicken breast.
  • Drizzle with lemon infused olive oil.
  • Add the no salt seasoning and garlic powder.
  • Pour lemon juice on bottom of skillet and all over chicken.
  • Place in oven under broil.
  • Flip every 5 minutes until done.
  • Use a meat thermometer to test.
  • Once done, set aside.
  • While the chicken is cooking you can start your rice.
  • You'll need to cook it according to package directions.
  • While your rice is cooking you can start preparing your dutch oven.
  • Add the chicken stock and lemon juice.
  • Add in the parsley, sea salt, pepper, onion powder and garlic powder to your taste.
  • Bring to a boil.
  • Once the liquid has started to boil, add the brown rice.
  • Turn heat to low and begin shredding your chicken.
  • Once shredded at your chicken to the rice mixture.
  • Allow to cook on low for 45min to an hour.
  • You could serve right away but I found that cooking it mixed a bit longer allows the brown rice to get fluffy and absorb chicken stock. This will take away that nutty flavor of the brown rice.



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  1. 5 stars
    I love to eat almost more than anything else in the world. I love a good soup on a chilly winter day!

  2. I have 2 sisters that this would make a GREAT Holiday gift for. Right now, we are in a cabin with a small kitchen in Montana. This recipe looks easy enough for me to make it here.

  3. That sounds amazing and warming – we could use that right about now. I would love to add that spoon to my collection, I love wooden cooking utensils.

  4. Chicken is my go to no matter the season. Winter is deffinately soup season around here. This one looks like a refreshing change to the ordinary chicken soup.

  5. 5 stars
    Ohh I love a good soup in the autumn and what a great sounding one this is! I will have to give it a whirl thank you.

  6. My diet is mostly soups and mushy foods but I think it’s time to buy a dutch oven. The recipe pictures made me want to give it a try.

    1. I was that way too. I just kept seeing all of these recipes for them and decided now was the time. I have 3. This large cast iron porcelain one, a giant metal one that was my great grandmothers and a small porcelain one that was my grandmothers.

  7. This recipe is certainly very different than anything I have made before but I think it sounds delicious.I know I will need to make this sometime this month and see what my husband thinks.

  8. 5 stars
    I’ll be the first to admit that I am not a big soup person. But I also have to admit that this soup looks absolutely amazing! It takes a really good soup to get me to eat it, and this soup I would definitely eat!

  9. This looks like it would be perfect to help with getting over the cold that is going around right now. A nice healthy hearty soup is always good.

  10. I have to say I’m not a big soup eat her. But if I do eat soup I like it to be chunky and mainly ingredients more then liquid. this looks good!

  11. 4 stars
    There is nothing better than a homemade soup, yours looks and sounds yumculicious!!!!
    Thanks for linking up with Merry Monday Linky Party!!! Shared your post to Twitter today.

  12. 5 stars
    This recipe has my mouth watering! I love the combination of a traditional Chicken & Rice Soup with the tangy lemon.

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