Description
A comforting Chicken Lemon Rice Soup that combines tender chicken and flavorful vegetables in a hearty broth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small sweet onion (diced small)
- 2 stalks celery (diced small)
- 2 medium carrots (diced small)
- 2 cloves garlic (minced)
- ½ tsp kosher salt (not table salt)
- ⅛ tsp pepper
- ½ cup dry Arborio rice
- 6 cups low-sodium chicken stock (or broth)
- 1 large dried bay leaf
- 2 (6 oz. each) chicken breasts (seasoned, cooked, and shredded)
- ⅓ cup fresh lemon juice
- 2 large eggs
- 2½ tbsp chopped fresh dill
Instructions
- Warm the olive oil in a large saucepan over medium heat. Add in the onion, celery, and carrots; sauté until the vegetables are tender and the onion is translucent, about 3 minutes.
- Add in the garlic and sauté until slightly browned and fragrant, about 20 seconds. Season with the salt and pepper.
- Add in the rice and stir to coat in the oil.
- Add the chicken stock and bay leaf; bring to a simmer. Simmer until the rice is tender, about 10 minutes. Remove the bay leaf.
- Add the shredded chicken and maintain a gentle simmer.
- In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
- Remove the saucepan from the heat and slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup; stir and incorporate.
- Stir in the dill. Taste and adjust seasoning, if necessary. Ladle into bowls and serve immediately.
Notes
- This process equalizes the temperature between the two mixtures to avoid curdling the eggs.
- Do not put the saucepan back on the heat once the egg mixture has been added, or the eggs might scramble or turn into ribbons.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg