Chicken, Lemon, and Rice Soup
Comforting Chicken Soup with Lemon and Tender Rice
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
6 cups chicken broth
1 cup cooked chicken, shredded (rotisserie works well)
3/4 cup long-grain white rice (or brown rice)
2 large eggs
Juice of 2 lemons
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Directions:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.
Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes.
Stir in the shredded chicken and let it heat through.
In a small bowl, whisk the eggs and slowly add the lemon juice and zest.
Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot.
Stir well and cook over low heat for 2–3 minutes—do not boil.
Season with salt and pepper. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 4 servings
#lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove
Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
Chicken, Lemon, and Rice Soup
Comforting Chicken Soup with Lemon and Tender Rice
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
6 cups chicken broth
1 cup cooked chicken, shredded (rotisserie works well)
3/4 cup long-grain white rice (or brown rice)
2 large eggs
Juice of 2 lemons
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Directions:
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.
Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes.
Stir in the shredded chicken and let it heat through.
In a small bowl, whisk the eggs and slowly add the lemon juice and zest.
Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot.
Stir well and cook over low heat for 2–3 minutes—do not boil.
Season with salt and pepper. Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 280 kcal | Servings: 4 servings
#lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove
Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!
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