Ingredients (~6 servings)
- 1 tsp olive oil
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced yellow onion
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 6 cups low-sodium chicken broth
- 1/2 cup long grain white rice
- 2 large eggs
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp kosher salt (more or less to taste)
- 1/2 tsp black pepper (more or less to taste)
- 3/4 cup shredded leftover roast chicken (rotisserie or poached chicken)
- minced fresh parsley (or mint, for serving)
- soup crackers (for serving)
Sauté the Vegetables
Heat a Dutch oven over medium heat and add 1 tsp of olive oil.
Add the 1/2 cup each of diced carrots, celery and onion; sauté until softened, about ~5-8 minutes.
The onions should be translucent and the carrots should have some give when you press them with a spoon.
Add Broth and Rice
Stir in 1/2 tsp oregano and 1/2 tsp parsley, then pour in 6 cups of chicken broth. Cover and bring to a rolling boil.
Once boiling, stir in 1/2 cup 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.
Temper the Eggs
While the rice cooks, beat 2 eggs with 2 Tbsp lemon juice in a small bowl.
When the rice is cooked, remove the lid and gather some of the hot broth into a ladle. While whisking the egg mixture, slowly pour the hot broth in to temper the eggs.
This prevents the eggs from scrambling when they hit the soup.
Pour the tempered egg mixture back into the soup and stir.
Finish and Serve
Add 3/4 cup shredded chicken, 1 1/2 tsp salt and 1/2 tsp pepper.
Taste and adjust seasoning – you might need more salt depending on your broth.
Serve immediately with minced parsley or mint and crackers. The soup will continue to thicken as it sits.
Creamy Chicken Lemon Rice Soup
Ingredients
Ingredients (~6 servings)
- 1 tsp olive oil
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 1/2 cup finely diced yellow onion
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 6 cups low-sodium chicken broth
- 1/2 cup long grain white rice
- 2 large eggs
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp kosher salt more or less to taste
- 1/2 tsp black pepper more or less to taste
- 3/4 cup shredded leftover roast chicken rotisserie or poached chicken
- minced fresh parsley or mint, for serving
- soup crackers for serving
Instructions
- Heat Dutch oven over medium heat with 1 tsp olive oil.
- Add 1/2 cup diced carrots, 1/2 cup diced celery, and 1/2 cup diced onion and sauté until softened, 5-8 minutes.
- Stir in 1/2 tsp oregano and 1/2 tsp parsley, then add 6 cups chicken broth.
- Cover and bring to a rolling boil.
- Add 1/2 cup rice, cover, reduce heat to medium-high, and cook 20 minutes, stirring once or twice.
- While rice cooks, whisk 2 eggs with 2 Tbsp lemon juice in a small bowl.
- When rice is done, ladle some hot broth into egg mixture while whisking constantly to temper.
- Pour tempered egg mixture back into soup and stir.
- Add 3/4 cup shredded chicken, 1 1/2 tsp salt, and 1/2 tsp pepper.
- Taste and adjust seasoning as needed.
- Serve with minced parsley or mint and crackers.
