If you’re craving a cozy, nourishing bowl that’ll warm your soul and brighten your day, I’ve got just the thing for you. This Lemon Chicken Soup with Rice and Kale Recipe is a fan-freaking-tastic blend of tangy lemon, tender chicken, hearty kale, and comforting rice—all simmered to perfection. I absolutely love how this turns out every time I make it, and I think you’re going to enjoy it just as much.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The lemon zest and juice add just the right pop of brightness to mellow chicken broth and spices.
Wholesome and Nourishing: Packed with tender chicken, nutrient-rich kale, and fluffy rice for a filling yet light meal.
Feel-Good Comfort Food: I love it on chilly days or when I’m feeling under the weather—it’s like a warm hug in a bowl.
Time-Tested Method: The slow simmering and egg-tempering ensures silky, luscious soup without any curdling.

A white bowl with blue accents is filled with creamy chicken soup that has a light yellow color. The soup has small pieces of white chicken, bright orange carrot cubes, and dark green spinach leaves spread evenly throughout. There are tiny green herbs floating on top, and a slight oily shine giving it a fresh look. The bowl sits on a light gray cloth on a white marbled surface. To the left, there are three white slices of bread stacked next to the bowl, and a silver spoon lays above the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Chicken Soup with Rice and Kale, healthy lemon chicken soup, nourishing chicken and kale soup, easy lemon chicken broth, hearty rice and kale soup

Ingredients You’ll Need

The ingredients for this Lemon Chicken Soup with Rice and Kale Recipe come together beautifully to create layering flavors—warm spices, fresh lemon, and green kale that hold up nicely. When shopping, try to find fresh kale and fresh lemons for the best zing!

Flat lay of skinless bone-in chicken thighs with natural skin texture, a halved small white onion showing crisp layers, two large cloves of garlic with papery skin, one fresh celery stalk with leaves attached, one medium vibrant orange carrot, small white ceramic bowls holding ground cinnamon and ground turmeric powders, two fresh green bay leaves, a simple white ceramic bowl with short-grain white rice, a loose pile of shredded fresh kale leaves without stems, three extra large whole uncracked eggs with smooth shells, a small white bowl filled with bright yellow lemon juice, a small white bowl containing finely grated unwaxed lemon zest, a small white bowl filled with chopped fresh dill, a small white bowl holding golden extra virgin olive oil, scattered black peppercorns and coarse salt crystals visible on the white marble surface, all ingredients perfectly arranged with balanced layout and symmetry, natural soft lighting highlighting freshness and texture, no utensils or packaging visible, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Chicken Soup with Rice and Kale, healthy lemon chicken soup, nourishing chicken and kale soup, easy lemon chicken broth, hearty rice and kale soup

Chicken thighs on the bone: I prefer bone-in for richer flavor and tender meat you can shred easily.
White onion: Adds a subtle sweetness; finely chopped to blend into the broth.
Garlic cloves: Fresh minced garlic gives an aromatic depth, don’t skip it!
Celery stalk: Provides that classic, gentle savory flavor that rounds out the soup base.
Carrot: Adds natural sweetness and color; finely diced for even cooking.
Ground cinnamon: A pinch adds a whisper of warmth and an unexpected touch of comfort.
Ground turmeric: Boosts color and gives anti-inflammatory benefits, plus a subtle earthy note.
Bay leaves: Infuses the broth with gentle herbal notes; remember to remove before serving!
Chicken stock: Use low-sodium for better control over saltiness.
White rice (short or medium grain): Rinsed to prevent stickiness and create fluffy rice.
Kale: Tough stems removed, leaves shredded so they soften but keep texture.
Extra large eggs: The stars for thickening and giving that lovely, silky texture.
Unwaxed lemon zest and lemon juice: Fresh zest fuels that fresh lemon aroma, and juice adds tart brightness.
Chopped dill: One of my favorite herbs here—adds freshness and a touch of anise-like flavor.
Extra virgin olive oil: To drizzle over at the end for richness and shine.
Salt and black pepper: To season perfectly—always taste and adjust at the end!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all for making a recipe your own! You’ll find that a little tweak here or there can highlight different flavors or accommodate what you have on hand.

Use Brown Rice or Quinoa: I once swapped white rice for brown rice to boost the fiber, and it gave a nuttier texture that was just as comforting.
Swap Kale with Spinach or Swiss Chard: If you can’t find kale or want a milder green, both options work beautifully—just add them at the end so they don’t overcook.
Add Some Heat: For a little spice, I sometimes toss in a pinch of red pepper flakes—it wakes up the soup nicely.
Make it Gluten-Free: No modifications needed here since the recipe is naturally gluten-free—a win for gluten-sensitive folks!

How to Make Lemon Chicken Soup with Rice and Kale Recipe

Step 1: Build Your Flavor Base by Cooking the Chicken

Start by placing the chicken thighs, chopped onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, chicken stock, and part of your hot water into a large saucepan. Season with salt and pepper. Bring everything to a boil, then lower the heat and cover to simmer for about 40 minutes—this slow simmer is where all the magic happens. The chicken becomes incredibly tender, and the broth gets infused with layers of flavor. Patience here is key; don’t rush it!

Step 2: Remove Chicken and Cook Rice in the Broth

Once your chicken is cooked through, fish it out along with the bay leaves and set aside on a plate to cool a bit. Add the rinsed rice to the broth with the remaining hot water, cover, and let it cook for 10 minutes. Meanwhile, use your hands to shred the chicken from the bones into small, bite-sized pieces—you’ll be amazed how tender it is. This hands-on step makes mixing the shredded chicken back in a breeze.

Step 3: Add Kale and Chicken, Simmer Gently

Once the rice has softened, add the shredded kale and return the chicken pieces back to the pot. Simmer gently for five more minutes until the kale softens but still holds some texture. Then, take the pot off heat. This mellow finish keeps the greens vibrant and fresh.

Step 4: Whisk Eggs with Lemon — The Soul of the Soup

Now for the signature step: In a medium bowl, whisk together the extra-large eggs, finely grated lemon zest, and lemon juice until the mixture is frothy with no streaks. This mixture is what gives the soup its luscious, silky texture and that bright lemon flavor that makes you smile with every spoonful.

Step 5: Temper Your Eggs Carefully to Avoid Scrambling

Here’s a trick I discovered early on: To avoid scrambled eggs in your soup, ladle out a couple of spoonfuls of the hot broth and slowly add it to your lemon-egg mix a few tablespoons at a time, whisking constantly. Once you’re about halfway through, you can add the rest in a slow, steady stream. Then, gently pour this tempered egg mixture back into the pot, whisking nonstop. The soup will thicken gradually and beautifully.

Step 6: Finish Soup with Dill and Adjust Seasonings

Return the pot to very low heat and stir in chopped dill. Let it cook gently for 5 minutes to thicken and let those flavors marry. Don’t let it come to a boil—you want to keep it as a gentle simmer. If it thickens too much, just loosen it with a bit of hot water. Finally, taste and adjust with extra lemon juice, herbs, salt, or pepper to your liking. Serve with a drizzle of extra virgin olive oil for that silky finish.

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Pro Tips for Making Lemon Chicken Soup with Rice and Kale Recipe

Use Bone-In Chicken: The bones add extra richness to your broth that boneless just can’t match.
Rinse Your Rice Well: This prevents gummy rice and ensures each grain stays tender but separate.
Slow Tempering: Take your time whisking eggs into broth to keep your soup silky and smooth every time.
Don’t Overboil After Adding Eggs: Keep heat low to avoid curdling and to maintain that beautiful soup consistency.

How to Serve Lemon Chicken Soup with Rice and Kale Recipe

Lemon Chicken Soup with Rice and Kale Recipe - Serving

Garnishes

I love a simple drizzle of high-quality extra virgin olive oil and a sprinkle of fresh dill or even some thinly sliced scallions to finish. If you’re feeling fancy, a few thin lemon slices on top brighten things visually and flavor-wise. These little touches elevate the soup from everyday cozy to just a bit special.

Side Dishes

This soup is hearty enough on its own, but my family goes crazy for it alongside a warm crusty bread or garlic pita triangles. A fresh green salad with a light vinaigrette complements the lemon tang beautifully, and for more indulgence, roasted root veggies are a great partner.

Creative Ways to Present

For get-togethers or just to impress yourself, serve the soup in rustic mugs or pretty bowls lined with a cloth napkin, garnished with a sprig of dill and a lemon twist. I’ve also poured it into small mason jars when taking lunch on the go—it’s a wonderful, portable treat.

Make Ahead and Storage

Storing Leftovers

I store leftover lemon chicken soup in airtight containers in the fridge for up to 3 days. The flavors meld beautifully overnight, but the kale can continue to soften, so I recommend reheating gently to avoid overcooking the greens.

Freezing

Freezing works well if you skip adding the kale beforehand. Freeze the soup in portions and add fresh kale when reheating to keep it vibrant. Trust me, this saves time and keeps the soup tasting fresh.

Reheating

Reheat on low heat, stirring occasionally. Add a splash of water or chicken stock if it feels too thick. This gentle reheating prevents the eggs from curdling again and keeps the soup’s silky texture intact.

FAQs

Can I use chicken breast instead of thighs for this soup?

Absolutely! Chicken breast will work if you’re looking for a leaner option. Just be sure to simmer it gently to avoid drying out the meat, and shred carefully to keep tender pieces in your soup.
How can I prevent the eggs from scrambling when adding to the soup?

Tempering is key—you slowly whisk hot broth into the egg and lemon mixture in small amounts until warmed, then gradually pour back into the pot while stirring constantly. This gradual heat adjustment prevents curdling.
Is it possible to make this recipe dairy-free?

Yes! This recipe is naturally dairy-free—no cheese or cream is involved, so it’s perfect if you’re avoiding dairy.
Can I use pre-cooked or rotisserie chicken?

You can. Just add shredded cooked chicken after the rice and kale have cooked, warming it through. Keep in mind the broth won’t be as rich as when you simmer with raw chicken on the bone.
What type of rice works best in this Lemon Chicken Soup with Rice and Kale Recipe?

I recommend short or medium-grain white rice for its tender, slightly sticky texture that works well in soups. Remember to rinse it thoroughly before cooking.

Final Thoughts

When I first tried this Lemon Chicken Soup with Rice and Kale Recipe, I was blown away by how comforting and fresh the combination felt. It quickly became a family favorite that I return to again and again. Whether you’re feeling under the weather, need a cozy meal, or just want something vibrant and nourishing, this soup is a winner. Give it a try—you’ll love stirring up this beautiful mix of zesty, hearty, and wholesome flavors right in your own kitchen!