Lemon Chicken and Rice Soup
Bright, comforting, and easy to make, this Lemon Chicken and Rice Soup brings warm comfort with a fresh lemon tang in every spoonful.
Ingredients
For the Soup
- 2–3 tbsp olive oil For sautéing
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 ½ cups uncooked arborio rice Can substitute other rice
- 8 cups chicken broth or bone broth For a vegetarian option, use vegetable broth
- 1 tsp fresh thyme leaves
- 1 tsp dried oregano
- ½ cup fresh lemon juice
- 2 lemons zest from
- 2 whole eggs
- 2 egg yolks
- ¾ lb cooked, shredded boneless, skinless chicken breast Use day-old cooked chicken for best flavor
- ½ tsp sea salt Adjust to taste
- ½ tsp ground black pepper Adjust to taste
For Garnishing
- Chopped parsley
- Aleppo pepper (optional) For extra flavor
- Fresh or dried dill For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté 6–7 minutes until translucent.
- Stir in garlic and cook for an additional 1–2 minutes.
Cooking the Base
- Add uncooked rice, chicken broth, thyme, and oregano. Stir, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender.
Preparing the Lemon-Egg Mixture
- In a bowl, whisk eggs, egg yolks, lemon zest, and lemon juice until smooth. Set aside.
Tempering the Egg Mixture
- Slowly ladle about 1 ¾ cups of hot soup into the egg mixture, a few tablespoons at a time, whisking constantly to avoid curdling.
Blending and Combining
- Blend the tempered egg mixture until smooth, then pour back into the pot with the remaining soup, stirring to combine.
Adding the Chicken
- Stir in the shredded chicken, season with salt and pepper, and heat a few more minutes without boiling.
Serving and Garnishing
- Ladle into bowls and top with parsley, dill, and a sprinkle of Aleppo pepper if desired.
Notes
Cool the soup to room temperature before storing to keep safety and quality. Refrigerate in an airtight container for 3–4 days. Freeze in portions for up to 3 months; thaw overnight in the fridge before reheating gently. Use day-old cooked chicken for best flavor. Whisk eggs well and add hot soup slowly to temper; this prevents curds.