Chicken Lemon Rice Soup
Brighten up your dinner table with a comforting bowl of Chicken Lemon Rice Soup, a Mediterranean-inspired dish that boasts a perfect balance of creamy richness and zesty freshness. This classic recipe combines tender shredded chicken, fluffy white rice, and a medley of aromatic vegetables simmered in a savory chicken broth. The standout feature? A velvety egg-lemon mixture, known as avgolemono, that adds a luscious texture and a burst of tangy citrus flavor. Ready in just 45 minutes, this gluten-free soup is as nourishing as it is delicious, making it an ideal choice for a cozy family dinner or an elegant starter. Garnish with fresh parsley for an added pop of color, and enjoy a soup that's as satisfying as it is simple to prepare!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 0.75 cup uncooked white rice
- 2 cups shredded chicken (cooked)
- 2 large lemons, juiced
- 1 teaspoon lemon zest
- 3 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Add the uncooked rice, reduce the heat to low, and simmer uncovered for 15 minutes, or until the rice is tender.
While the rice is cooking, whisk the eggs in a medium bowl until frothy. Slowly mix in the lemon juice and lemon zest, whisking constantly.
Once the rice is cooked, ladle 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking continuously to temper the eggs.
Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring constantly. This will create a creamy and rich texture without curdling the eggs.
Add the shredded chicken to the pot and heat through for 3-5 minutes. Do not let the soup boil after adding the egg mixture.
Season the soup with salt and black pepper to taste.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 7537 mg | 328% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 20.5 g | ||
| Protein | 204.4 g | 409% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 482 mg | 37% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4265 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
