Chicken Lemon Soup W Rice and Vegetables
Savor the comforting warmth of Chicken Lemon Soup with Rice and Vegetables, a hearty yet refreshing dish that's perfect for any season. This recipe blends tender shredded chicken, fluffy white rice, and a medley of carrots, celery, and onions in a savory chicken broth, creating a well-rounded base. The velvety texture is achieved by tempering whisked eggs with bright and tangy lemon juice, giving the soup its signature creamy finish without using heavy cream. Ready in under an hour, this protein-packed, one-pot meal is as satisfying as it is easy to prepare. Garnish with fresh parsley for an extra pop of color and flavor, and serve it steaming hot to delight your family's taste buds. Perfect for cozy weeknight dinners or as a revitalizing meal during cold seasons, this Chicken Lemon Soup comes together effortlessly for a heartwarming culinary experience. Keywords: chicken lemon soup, rice soup with vegetables, creamy lemon soup, one-pot chicken soup, comforting dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 8 cups Chicken broth
- 2 medium Carrot
- 2 Celery stalk
- 1 medium Yellow onion
- 2 Garlic cloves
- 1 cup Uncooked white rice
- 0.33 cup Lemon juice
- 2 Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Dice the carrot, celery, and onion into small pieces. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute.
Pour the chicken broth into the pot and bring it to a simmer. Add the chicken breasts and cook them in the broth for 15-20 minutes, or until they are fully cooked and reach an internal temperature of 165°F (74°C).
Remove the cooked chicken breasts from the broth and set them aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
Add the uncooked white rice to the simmering broth. Cook for 12-15 minutes, or until the rice is tender.
Meanwhile, in a medium bowl, whisk the eggs and lemon juice together until smooth.
Temper the egg mixture by slowly ladling in about 1 cup of the hot broth, whisking constantly to avoid curdling the eggs. Once tempered, gradually stir the egg mixture back into the pot.
Return the shredded chicken to the pot and stir to combine. Season with salt and black pepper to taste. Allow the soup to heat through for 2-3 minutes, but avoid boiling after adding the eggs.
Serve the soup hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.7 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3462 mg | 74% | |
*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.
