Bitter Cold Days = Hot Homemade Soup

I was outside today for a few hours and by the time I came in, I felt like a Popsicle! the only thing I could think of was hot soup! I need hot soup now!

I rummaged in the freezer to see what stock I had and would decide from there what kind of soup I was going to make. I came up with a couple of freezer bags of chicken stock and veggie stock. I also found a bag of small bits of cooked chicken. So, unlike most people who would whip up some homemeade chicken noodle soup, my favorite is chicken lemon rice soup.

I originally posted this recipe back in June. You will notice the picture of soup is much thicker than the above bowl. Like I said, this soup thickens up.

Did ya notice I used my "new to me" soup tureen I showed yesterday in blue mosaic Monday? I love this tureen!

This is one of my all time favorite soups EVER! Any time we go to a restaurant and they offer this soup, I order it. I make it at home several times a month and it is not uncommon that I eat the entire pot! It's just one of those things. LOL

It is super easy to make and it is a great recipe for "cooking out of your food storage pantry". So, it is not necessary to have anything special from your fridge or freezer. However, you can use fresher ingredients if you have them. Such as fresh lemons instead of lemon juice, left over cooked chicken instead of canned chicken and either canned or frozen chicken stock instead of chicken bouillon. I just want to show options for you.

Once again, this is one of those recipes that I never measure out. But, I tried to measure this time so, I could give you a basic recipe. As always, change it up to your tastes. I like really lemony taste in my soup. When I order it at a restaurant, I always order extra lemon slices to squeeze and add to my soup.

1 & 1/2 cups rice
10 cups of water
1/3 cup of lemon juice (I use more because I really like it lemony)
1 large can of chicken (or leftover chicken)
2 cans of chicken broth (or frozen stock)
6 chicken bouillon cubes (can add more is desired)
pepper to taste

Add all ingredients in pot and cook until not only rice is cooked but, soup begins to get a creamy feel to it. generally i cook on high heat until it gets a rolling boil then take it down to medium heat and let cook for about 30-45 minutes. Stir occasionally. This also works great in a crockpot. This soup thickens really fast so, if not eaten right away, you will end up adding more water and possible more chicken bouillon and lemon juice.

That's it! Am I the 'easy cook" or what? LOL I have also made this soup many times without adding any chicken to it, just the broth. Sometimes I chop up fresh chives and add to the soup. See, I am very flexible with my recipes! :)

I'm serving this with hot grilled pita bread (brushed with olive oil and sprinkled with seasoning)

Salad with lettuce, cucumber, green onions, tomatoes, avocado, walnuts and fresh peeled Mandarin oranges.

Easy, delish dinner

For more recipes, check out these blog parties!

Tempt My Tummy at Blessed with Grace

Tuesdays at the Table at All the Small Stuff

Tasty Tuesday at Balancing Beauty and Bedlam

Crockpot Wednesdays at Dining With Debbie

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  1. This sounds like a dish my husband would really like. I will have to try it out..

  2. Mmmm, this sounds (and LOOKS) really nice. I'll be copying this one-thank you!
    xoxo Pattie

  3. Looks like a yummy soup! Love the soup tureen. Thanks for linking your post to TMTT.

  4. I want to try this recipe! Thanks for sharing!!!

    I just made chicken rice soup the other day but haven't included it on my blog yet. Soon.


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