Lunch | Dinner

Lemon Rice Soup

  • 10 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6


  • 119


  • 3g


  • 20g


  • 5g




  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Onion, chopped
  • 2 Carrots, washed and chopped
  • 3 Celery Stalks, washed and chopped
  • 3 Cloves Garlic
  • ½ Tsp Dried Oregano
  • 2 Quarts (8 Cups) Low-Sodium Chicken Broth
  • ½ Cup Long Grain White Rice
  • 1 Bay Leaf
  • ¼ Cup Fresh Lemon Juice
  • Salt and Pepper, to taste
  • Parsley, (optional)


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Cook Vegetables In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic. Cook until softened, about 5 minutes.

  • 3.

    Add Chicken Broth Add the oregano and stir. Add the chicken broth and bring to a boil.

  • 4.

    Stir in Rice Stir in the rice and bay leaf. Reduce heat to a low simmer and cook until rice is fluffy and cooked through, about 20 minutes.

  • 5.

    Season & Garnish Remove bay leaf. Stir in lemon juice and salt and pepper. Taste and adjust seasonings accordingly. Garnish with fresh parsley, if desired. Enjoy!

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe adapted from

Nourishment Notes

Chicken Broth

Liquids are often better tolerated than solid foods when feeling nauseous. Chicken broth also provides electrolytes and helps to hydrate the body.


Bland and gentle on the stomach, rice is a key component of the BRAT diet (bananas, rice, applesauce, and toast) for nausea and vomiting.


Tart or sour foods may be easier to consume when feeling nauseous.

Fatigue Buster

  • Use Pre-Chopped Ingredients

    Purchase a pre-chopped mirepoix (carrots, celery,onion) mix.

  • Opt for Pre-Juiced

    Purchase pre-squeezed lemon juice.

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