Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup." -Willa Cather

The refrigerator light goes on...

The foundation for this recipe came from a family friend. The original recipe called for cooking the chicken and rice in the same pot as the soup. The challenge for me is that if the chicken and the rice cook together in the soup, they would make the soup very cloudy from the starch in the rice and the fat in the chicken. I prefer to publish recipes on the Dr. Gourmet website that require as little clean up as possible, but for this one it is really worth dirtying the extra pan to have a clear, brothy soup.

I chose to put the rosemary leaves in a tea ball for steeping in the soup. If you have one, this is a great technique. The flavor of the rosemary permeates the soup just as well as if you placed the leaves in the soup, but I don't always like the texture of the tough leaves in my and steeping them like you would tea gives you the flavor without the leaves getting stuck in your teeth. The umami from the chicken thighs blends so well with the tartness of the lemon and soothing herbaceous rosemary.


Lemon Rosemary Chicken Soup

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied and makes great leftovers.

6 1/2 cups water (divided)
1 cup long grain brown rice
16 ounces boneless skinless chicken thighs (cut into 1/2 inch cubes)
1 medium onion (sliced)
2 medium ribs celery (diced)
2 medium carrots (peeled and diced)
2 cups no salt added chicken or vegetable stock
1 lemon
1 Tbsp. fresh rosemary
3/4 tsp. salt
fresh ground black pepper to taste
1/2 tsp. honey

Lemon Rosemary Chicken Soup recipe from Dr. Gourmet

Place a large skillet in the oven and preheat the oven to 325°F.

In a medium sauce pan, heat 4 1/2 cups water. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding to the soup.

While the rice is cooking, place a small stock pot over medium high heat.

When the pan is hot, add the chicken thighs and cook, stirring frequently, for about 5 to 7 minutes until the chicken is browned.

Remove the chicken to the skillet in the oven and let the chicken roast in the oven, stirring every few minutes, for 15 minutes.

While the chicken is roasting, add the onions to the stock pot (do not wash the pan after removing the chicken) and cook the onions over medium high heat for 5 minutes. Stir frequently.

Add the celery and carrots and cook for 3 minutes. Stir frequently.

Add the chicken stock, 2 cups water, wine, rosemary, salt, pepper, and honey.

Zest the entire lemon and add the zest to the pot with the juice from 1/2 of the lemon. (Save the other half of the lemon for another recipe.)

Stir and adjust the heat to a very low simmer.

After the chicken in the oven is done, add it to the pot with the soup.

After the rice is cooked, add it to the pot with the soup, stir, and serve.

Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 307 Calories from Fat 54
% Daily Value
Total Fat 6g
    Saturated Fat 1g 7%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 66mg 22%
Sodium 539mg 23%
Total Carbohydrates 44g 34%
    Dietary Fiber 5g 20%
    Sugars 5g
Protein 17g
Vitamin A 45% Vitamin C 10%
Calcium 6% Iron 9%
Vitamin K 23 mcg Potassium 461 mg
Magnesium 92 mg