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.
1cup (heaping)shredded leftover roast chickenrotisserie or poached chicken
minced fresh parsleyor mint, for serving
soup crackersfor serving
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!
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.