Lemon Chicken Rice Soup
Warm up with a comforting bowl of Lemon Chicken Rice Soup, a light yet hearty recipe that combines zesty citrus notes with tender chicken and wholesome vegetables. This Greek-inspired soup features fresh lemon juice and creamy egg yolks, which create a luxurious, silky broth that’s bursting with flavor. Long-grain white rice adds just the right amount of substance, while sautéed onion, carrot, and celery form the savory base. Perfect for a quick weeknight meal, this one-pot dish comes together in under an hour and is garnished with fresh parsley for a vibrant finish. Ideal for cozy evenings or as a refreshing alternative to heavier soups, this recipe is a must-try for fans of bright, tangy flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 8 cups chicken broth
- 2 pieces (about 1 lb total) boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 0.25 cup (freshly squeezed) lemon juice
- 1 teaspoon lemon zest
- 2 large egg yolks
- 2 tablespoons, chopped fresh parsley
- 1.5 teaspoons (to taste) salt
- 0.5 teaspoon (to taste) black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken broth and bring the mixture to a gentle boil.
Lower the heat to a simmer and add the chicken breasts to the pot. Cover and cook for about 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the cooked chicken and set it aside to cool slightly. Once cool enough to handle, shred the chicken using two forks.
Add the rice to the simmering soup and cook for 12-14 minutes, or until the rice is tender.
While the rice is cooking, whisk together the lemon juice, lemon zest, and egg yolks in a medium bowl.
Once the rice is cooked, take a ladleful of the hot soup broth and slowly whisk it into the lemon-egg mixture to temper the eggs.
Gradually pour the tempered lemon-egg mixture back into the soup, stirring constantly to avoid curdling.
Return the shredded chicken to the pot and heat through. Adjust the soup’s seasoning with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.
Serve hot with a slice of crusty bread, if desired.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1140 mg | 380% | |
| Sodium | 5586 mg | 243% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 23.7 g | ||
| Protein | 324.7 g | 649% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 609 mg | 47% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5922 mg | 126% | |
*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.
