Description
A comforting and tangy chicken lemon rice soup perfect for any occasion.
Ingredients
Scale
- 4 cups chicken broth
- 0 cup long-grain white rice (rinsed)
- 2 large eggs (room temperature)
- 3 tablespoons fresh lemon juice
- 2 cups cooked chicken (shredded)
- 0 salt and freshly ground black pepper (to taste)
Instructions
- Combine chicken broth and rice in a medium pot over high heat. Bring to a boil, reduce heat to medium-low, cover partially and simmer 18–20 minutes until rice is tender.
- In a bowl, whisk eggs until frothy. Add lemon juice and whisk until fully blended.
- Ladle ½ cup hot broth into the egg-lemon mixture, whisking constantly to temper.
- Slowly pour the tempered egg mixture back into the pot while stirring gently. Stir in shredded chicken and cook 2–3 minutes until heated through. Season with salt and freshly ground black pepper to taste.
Notes
- This soup can be served with a sprinkle of fresh parsley for added flavor.
- For a creamier texture, consider adding a splash of heavy cream just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg