Can I Use Chicken Breast Instead of Thighs?

Absolutely! While this recipe is traditionally made with chicken thighs for their rich flavor and juicy texture, you can use boneless, skinless chicken breast if that’s what you have on hand. Just be mindful of the cooking time—breasts cook faster and can become dry if overcooked. That said, many fans of One Pot Lemon Dilly Chicken Rice Soup love the tenderness of thighs, especially after simmering. But feel free to make it your own!

How Long Can I Store This Soup?

You can safely store One Pot Lemon Dilly Chicken Rice Soup in the refrigerator for up to 4 days . Just be sure it’s cooled to room temperature before transferring it into airtight containers. For longer storage, this soup freezes well—up to 3 months . When reheating, always add a bit of extra broth or water to bring back the original consistency and flavor.

What If I Don’t Have Fresh Dill?

No fresh dill? No problem. You can substitute with dried dill , though the flavor will be more subdued. For every tablespoon of fresh dill, use 1 teaspoon of dried dill . Add it earlier in the cooking process so it can fully rehydrate and infuse the soup. Still, for the true experience of One Pot Lemon Dilly Chicken Rice Soup , we always recommend using fresh dill whenever possible. The burst of freshness it brings is what makes this soup so uniquely delightful.

Is This Soup Gluten-Free?

Yes! The classic One Pot Lemon Dilly Chicken Rice Soup is naturally gluten-free, as it uses jasmine rice instead of any wheat-based pasta or thickener. Just double-check your chicken broth or stock—some store-bought versions may include additives with gluten. For anyone with a gluten sensitivity or celiac disease, this soup is a fantastic, flavorful option.

Can I Cook It in a Slow Cooker or Instant Pot?

Definitely. While the original One Pot Lemon Dilly Chicken Rice Soup is designed for stovetop cooking, you can easily adapt it: Slow Cooker Instructions: Brown the chicken and aromatics on the stovetop first (optional, but recommended for flavor). Add everything except the dill and lemon juice into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours . Stir in shredded chicken, lemon, and dill at the end. Instant Pot Instructions: Use the Sauté function to cook the chicken and aromatics. Add rice and broth, then pressure cook on High for 10 minutes . Let the pressure release naturally for 10 more minutes. Finish with lemon juice, zest, and dill. The result? A pressure cooker version of One Pot Lemon Dilly Chicken Rice Soup that tastes just as good—and faster.

One Pot Lemon Dilly Chicken Rice Soup in 5 Simple Steps for a Comforting Meal

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Author: Maria
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Description

One Pot Lemon Dilly Chicken Rice Soup is a cozy, bright, and comforting dish that brings together tender chicken, fluffy rice, and a citrusy dill broth in one easy pot. With a hint of lemon and plenty of fresh herbs, it’s a feel-good soup perfect for chilly days, sick days, or anytime you need something nourishing and delicious.

Ingredients

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1 tbsp olive oil
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts or thighs
6 cups chicken broth
1/2 cup uncooked white rice (jasmine or basmati preferred)
Juice and zest of 1 lemon
2 tbsp fresh dill, chopped (or 2 tsp dried)
Salt and pepper, to taste
Optional: 1 bay leaf

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add the chicken, chicken broth, rice, and bay leaf (if using). Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, or until the rice is tender and chicken is cooked through.
Remove the chicken from the pot, shred with two forks, and return to the soup.
Stir in lemon juice, lemon zest, and fresh dill. Season with salt and pepper to taste. Remove bay leaf if used.
Serve hot, garnished with extra dill or lemon slices if desired.

Notes

Use rotisserie chicken to save time—just reduce simmer time and stir in shredded chicken with the lemon and dill at the end.
For a creamier version, stir in a splash of cream or a whisked egg yolk off heat before serving.
This soup thickens as it sits—add more broth or water when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 4g
Sodium: 520mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g
Cholesterol: 60mg

Find it online: https://cooktune.com/one-pot-lemon-dilly-chicken-rice-soup/