Lemon Chicken and Rice Soup
A comforting and flavorful soup featuring tender chicken, creamy rice, and a zesty lemon-infused broth, perfect for cozy nights and nourishing meals.
Servings: 6 servings
Calories: 350kcal
Ingredients
Base Ingredients
- 2–3 tbsp olive oil For sautéing.
- 1 medium onion, finely diced Sweet and fragrant, a rustic foundation for the broth.
- 4 cloves garlic, minced Adds flavor and aroma.
- 1 1/2 cups uncooked arborio rice Creamy rice that thickens the soup.
- 8 cups chicken broth (or bone broth) Warm base for nourishing soup.
- 1 tsp dried oregano Adds aromatic flavor.
- 1 tsp fresh thyme leaves Earthy notes adding depth.
- 1/2 tsp sea salt Essential seasoning.
- 1/2 tsp ground black pepper Enhances flavors.
Egg Mixture
- 2 whole eggs Adds body and richness.
- 1/2 cup fresh lemon juice Provides the essential tanginess.
Shredded Chicken
- 3/4 lb cooked, shredded chicken breast Tender and juicy for heartiness.
Garnishing
- Chopped parsley For color and taste.
- Fresh or dried dill A fragrant herb complementing the lemon.
Instructions
Preparation
- In a large pot, heat 2–3 tablespoons of olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 6–7 minutes or until soft and translucent.
- Stir in the minced garlic and continue to cook for an additional 2 minutes, allowing the aroma to infuse.
- Add the uncooked arborio rice, chicken broth, thyme, and oregano to the pot. Stir well, reduce the heat to low, cover, and let it simmer for 20–25 minutes until the rice is tender.
Combining Ingredients
- In a separate bowl, whisk together the eggs, egg yolks, fresh lemon juice, and lemon zest until smooth.
- Slowly add about 1 3/4 cups of the hot soup from the pot into the egg mixture, whisking constantly to temper the eggs.
- Stir the egg mixture back into the pot with the soup.
- Gently fold in the shredded chicken and season with sea salt and ground black pepper to taste. Heat gently without boiling.
Serving
- Ladle the soup into bowls and garnish with chopped parsley, fresh dill, and a sprinkle of Aleppo pepper.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth and use tofu or chickpeas instead of chicken. You can also add vegetables like carrots or spinach for additional nutrition. Freeze in portions for up to 3 months.