Creamy Chicken Lemon Rice Soup

Creamy Chicken Lemon Rice Soup

from simplyscratch.com
30 min
8 servings

This Creamy Chicken Lemon Rice Soup is quick, comforting and soup-er easy! Rice cooks with a combination of carrots, celery and onions in broth and is thickened with lemon juice and eggs. Ladle into bowls on a chilly day or when you're feeling a little (or a lot) under the weather. Yields 8 cups in 30 minutes.

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced yellow onion
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 2 quarts low-sodium chicken broth
  • 1/3 to 3/4 cup long grain white rice (see notes)
  • 2 large eggs (beaten)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt (more or less to taste)
  • 1/2 teaspoon black pepper (more or less to taste)
  • 1 cup (heaping) shredded leftover roast chicken (rotisserie or poached chicken)
  • minced fresh parsley (or mint, for serving)
  • soup crackers (for serving)

Directions

  1. 1

    Heat a Dutch oven over medium heat and add one teaspoon of olive oil.

  2. 2

    Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes.

  3. 3

    Then stir in the oregano, parsley and pour in the chicken broth. Cover and bring to a rolling boil.

  4. 4

    Once boiling, stir in the rice. Cover the pot with a tight fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot as the rice likes to stick.

  5. 5

    Meanwhile, in a small bowl, beat the eggs with the lemon juice.

  6. 6

    When the rice is cooked, remove the lid and gather some of the broth into a ladle. While whisking, slowly pour the hot broth into the egg mixture to temper. Then pour the tempered egg/broth mixture into the soup and stir.

  7. 7

    Add in the shredded chicken, salt and pepper.

  8. 8

    Serve immediately with diced parsley or mint and with crackers!