Lemon Chicken and Rice Soup
A delightful blend of comforting flavors, this Lemon Chicken and Rice Soup features tender chicken, creamy rice, and a zesty lemon twist, perfect for weeknight dinners or special gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main ingredients
- 3/4 lb cooked, shredded chicken breast Juicy and tender, it adds protein and heartiness.
- 1 1/2 cups uncooked arborio rice This creamy rice will soak up all the delicious flavors.
- 8 cups chicken broth (or bone broth) Rich and savory, it serves as the base of the soup.
- 2 whole eggs For creaminess and added texture.
- 2 egg yolks These create a creamy richness in the soup.
Vegetables and aromatics
- 1 medium onion, finely diced Sweet and tender, it serves as a flavor base.
- 4 cloves garlic, minced Adds an aromatic, savory bite.
Seasonings and additional flavor
- 1/2 tsp ground black pepper A touch of spice to awaken the tastebuds.
- 1/2 tsp sea salt Balances the flavors beautifully.
- 1 tsp dried oregano A fragrant herb that enhances the savory profile of the dish.
- 1 tsp fresh thyme leaves Offers a touch of earthiness and depth.
Lemon components
- 1/2 cup fresh lemon juice Provides a refreshing and zesty tang.
- zest from 2 lemons Brightens up the soup with aromatic citrus notes.
For garnish
- Chopped parsley Gives a fresh and vibrant touch to each bowl.
- Fresh or dried dill Adds an herby brightness.
- to taste Aleppo pepper (optional) A hint of heat to elevate the dish.
For sautéing
- 2–3 tbsp olive oil Adds healthy fat and richness.
Instructions
Preparation
- Begin by heating 2-3 tablespoons of olive oil in a large pot over medium heat. Once hot, add the finely diced onion and sauté for 6–7 minutes until the onions are soft and translucent.
- Stir in the minced garlic for an additional 2 minutes, allowing it to impart its wonderful aroma.
- Add the uncooked arborio rice, chicken broth, dried thyme, and oregano to the pot. Stir well to combine all the ingredients.
- Reduce the heat, cover the pot, and let it simmer for 20–25 minutes, until the rice is tender and has absorbed the broth.
- In a separate bowl, whisk together the whole eggs, egg yolks, fresh lemon juice, and zest until the mixture is smooth and well combined.
- To prevent the eggs from scrambling, slowly temper the egg mixture by adding about 1 3/4 cups of the hot soup from the pot while whisking constantly.
- Once well combined, blend the tempered egg mixture until smooth. Stir it back into the pot with the soup, blending into the warm broth.
- Introduce the shredded chicken into the pot. Season with sea salt and freshly ground black pepper to taste.
- Heat gently, making sure not to bring the soup to a boil, allowing the flavors to come together.
Serving
- Ladle the soup into bowls and garnish each serving with a sprinkle of chopped parsley, dill, and a touch of Aleppo pepper if desired for an added kick.
Notes
To elevate your Lemon Chicken and Rice Soup, consider adding a splash of extra lemon juice just before serving. For more heat, more Aleppo pepper can be added while cooking. For a richer soup, stir in a tablespoon of cream before serving.