Chicken and Lemon Rice Soup
Creamy Chicken and Lemon Rice Soup combines tender chicken, fresh lemon, and hearty rice for a comforting, zesty, and quick-to-make dish.
8 Servings
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 adjust for desired thickness
- 2 large eggs beaten
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 heaping cup shredded cooked chicken rotisserie, roast, or poached
- Fresh parsley or mint minced, for garnish
- Soup crackers for serving
Instructions
Prepare the soup base
- Heat the olive oil in a large Dutch oven over medium heat. Add the finely diced carrots, celery, and onion, and sauté until softened, approximately 5 to 8 minutes. Stir occasionally to ensure even cooking.
Incorporate the seasonings and broth
- Add the dried oregano and parsley to the vegetables, stirring to combine. Pour in the chicken broth and cover the pot with a tight-fitting lid. Increase the heat to bring the mixture to a rolling boil.
Add and cook the rice
- Once boiling, stir in the rice. Reduce the heat to medium-high and cover the pot again. Allow the rice to cook for 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
Temper the egg mixture
- While the rice is cooking, beat the eggs and lemon juice together in a small bowl. Once the rice is fully cooked, carefully ladle a small amount of the hot broth into the egg mixture, whisking continuously. This step tempers the eggs, preventing them from curdling when added to the soup.
Combine and finish the soup
- Gradually pour the tempered egg mixture back into the pot, stirring constantly to ensure a smooth consistency. Add the shredded chicken, salt, and pepper to the soup. Let the soup simmer for an additional 2 to 3 minutes to heat through.
Serve and garnish
- Ladle the soup into serving bowls and garnish with freshly minced parsley or mint. Serve with soup crackers on the side for a delightful crunch.
Notes
To make this recipe gluten-free, ensure that the chicken broth is certified gluten-free. Additionally, verify that the crackers served alongside are gluten-free or omit them entirely.