Creamy Chicken Lemon Rice Soup

This Creamy Chicken Lemon Rice Soup is quick, comforting and soup-er easy! Rice cooks with a combination of carrots, celery and onions in broth and is thickened with lemon juice and eggs. Ladle into bowls on a chilly day or when you're feeling a little (or a lot) under the weather. Yields 8 cups in 30 minutes.

Course Soups, Stews & Chilis

Cuisine American

Keyword carrots, celery, chicken, healing, healthy, lemon, rice, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 147

Author Laurie McNamara

Equipment

Ingredients

1 teaspoon olive oil
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced yellow onion
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
2 quarts low-sodium chicken broth
1/3 to 3/4 cup long grain white rice see notes
2 large eggs beaten
2 tablespoons fresh lemon juice
2 teaspoons kosher salt more or less to taste
1/2 teaspoon black pepper more or less to taste
1 cup (heaping) shredded leftover roast chicken rotisserie or poached chicken
minced fresh parsley or mint, for serving
soup crackers for serving

Instructions

Heat a Dutch oven over medium heat and add one teaspoon of olive oil.
Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.
Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.
Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.
Meanwhile, in a small bowl, beat the eggs with the lemon juice.
When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.
Add in the shredded chicken, salt and pepper.
Serve immediately with diced parsley or mint and with crackers!

Notes

For a more brothy soup, use 1/3 cup of rice, for lots of rice use 1/2 cup to 3/4 cup.
If the soup gets too thick and also, to reheat; add a little hot water to the soup or bowl to thin out without compromising any flavor.
If looking for more lemon flavor, add 1/2 to 1 teaspoon very finely grated or minced lemon zest.

Nutrition