Creamy Chicken Lemon Rice Soup
This is comfort soup when you're feeling under the weather or just want something warm and filling. The egg-lemon mixture thickens the broth without making it heavy.
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.
Notes
Soup thickens as it sits. Salt amount may vary depending on broth used.
Did you make this recipe?Let me know how you liked it below!