Chicken thighs and rice simmer with carrots, celery and oregano before shredded chicken returns to the pot. Lemon juice and gradually tempered eggs then give the broth a silky texture without cream.
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Why you will like this recipe
- Chicken and rice cook in the same broth, with the chicken shredded before serving.
- Lemon juice adds a bright finish to the savory chicken broth.
- Gradually tempering the eggs with hot broth thickens the soup without scrambling them.
Substitutions
Chicken breast works but can dry more quickly; it must also reach 165°F (74°C). Orzo may replace rice, using its package cooking time.
Ingredient choices and cooking cues
Chicken thighs bring a rich flavour that stands up to the lemon, while rice gives the broth a soft, substantial texture. Rinsing the rice removes loose surface starch, though it will still thicken the soup as it cooks. Keep the vegetable pieces consistent so their texture supports the shredded chicken rather than distracting from it with large, firm chunks.
The egg and lemon mixture creates the soup’s silky finish. Tempering gradually warms the eggs before they enter the pot, reducing the temperature shock that can turn them into visible curds. Whisk as the hot broth enters the bowl and continue stirring after the mixture returns to the soup. A smooth finish should look unified, with no scrambled egg fragments floating in the broth.
Lemon adds both brightness and acidity, so taste the complete soup before adjusting the salt. Once the eggs are incorporated, keep the heat low and avoid boiling. Tempering helps texture but does not by itself establish safe cooking: the chicken must reach 165°F (74°C), and the finished egg mixture must reach 160°F (71°C). A thermometer makes those checks clearer than judging the broth’s colour or thickness.
Storage and reheating
Cool quickly in shallow portions, ideally within 1 hour, then refrigerate and use within 24 hours. Reheat only once, gently to 165°F (74°C) throughout without a hard boil. Freezing is not recommended.
Recipe card
Chicken Lemon Rice Soup
Ingredients
Method
- Heat the oil in a soup pot. Cook onion, carrots, and celery for 5 minutes.
- Add chicken, broth, rice, oregano, salt, and pepper. Bring to a boil, then simmer for 18 to 22 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
- Transfer the chicken to a clean plate, shred it, and return it to the pot.
- Whisk eggs and lemon juice. Slowly whisk in 1 cup (240 ml) hot broth, then stir the tempered mixture into the soup over low heat. Stir gently until the soup reaches 160°F (71°C) on a food thermometer, without boiling.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 257 kcal |
| Protein | 23.5 g |
| Fat | 8.6 g |
| Saturated fat | 2.1 g |
| Carbohydrate (including fiber) | 21.9 g |
| Fiber | 1.7 g |
| Sugar | 3.2 g |
| Sodium | 393 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Does the soup taste eggy?
No. Proper tempering thickens the broth lightly without a scrambled-egg texture.
Can I use cooked chicken?
Yes. Add 3 cups / 420 g shredded cooked chicken during the final 5 minutes and heat to 165°F / 74°C.
Why did the egg mixture separate?
The eggs may have heated too suddenly, or the soup may have boiled after they were added. Whisk the hot broth into the egg mixture gradually as directed, then stir continuously over low heat. Take the pot off direct heat if bubbling becomes vigorous.
Why does the rice absorb so much broth?
Cooked rice continues taking up liquid while the soup stands, so a later bowl can be thicker than the first. Loosen it gently with broth when reheating and taste again. Keep the heat controlled to protect the egg-thickened texture and avoid a rolling boil.
More recipes to try: Creamy Chicken and Corn Soup · 25-Minute Chicken and Vegetable Stir-Fry.
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