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Creamy Chicken Lemon Rice Soup l SimplyScratch.com #lemon #chicken #rice #soup #homemade #easy #recipe #fromscratch #healthy

Creamy Chicken Lemon Rice Soup

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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 mins
Cook Time 25 mins
Total Time 30 mins
Servings 8 servings
Calories 147
Author Laurie McNamara

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

Serving: 1cup | Calories: 147kcal | Carbohydrates: 11g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 704mg | Potassium: 361mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1448IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg