Description
Chicken Lemon Rice Soup is a healthy soup made with tender chicken, rice, and a bright citrus broth for a comforting and easy lunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 3/4 cup uncooked long-grain white rice
- 2 large eggs
- 1/3 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Chop onion, carrots, celery, and mince garlic.
- Heat olive oil in a large pot and sauté vegetables for 5 minutes.
- Add garlic and cook for 30 seconds.
- Pour in chicken broth and bring to a boil.
- Add rice and simmer for 15 minutes until tender.
- Stir in shredded chicken and heat through.
- Whisk eggs and lemon juice in a bowl.
- Temper with hot broth, then return mixture to pot while stirring.
- Add lemon zest, salt, pepper, and parsley.
- Serve warm.
Notes
- Do not boil after adding egg mixture to prevent curdling.
- Cook rice separately if storing leftovers to maintain texture.
- Adjust lemon juice to taste for desired brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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Nutrition
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