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Chicken Lemon Rice Soup - AI-generated editorial food image for Dishvera

Chicken Lemon Rice Soup

Lemon and egg turn a simple chicken-and-rice soup into a bright, silky meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 257
Ingredients Method Notes

Ingredients
  

  • 1 tbsp 15 ml olive oil
  • 1 medium onion about 150 g, diced
  • 2 carrots about 150 g, diced
  • 2 celery ribs about 100 g, diced
  • 1 lb 450 g boneless skinless chicken thighs
  • 6 cups 1.44 L low-sodium chicken broth
  • 1/2 cup 95 g long-grain white rice, rinsed
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1/3 cup 80 ml fresh lemon juice

Method
 

  1. Heat the oil in a soup pot. Cook onion, carrots, and celery for 5 minutes.
  2. 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).
  3. Transfer the chicken to a clean plate, shred it, and return it to the pot.
  4. 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.

Notes

Estimated nutrition per serving is shown in this recipe’s nutrition information. Values vary with brands, substitutions and portion sizes. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.