Chicken Lemon Rice Soup

Brighten up your dinner table with a comforting bowl of Chicken Lemon Rice Soup, a Mediterranean-inspired dish that boasts a perfect balance of creamy richness and zesty freshness. This classic recipe combines tender shredded chicken, fluffy white rice, and a medley of aromatic vegetables simmered in a savory chicken broth. The standout feature? A velvety egg-lemon mixture, known as avgolemono, that adds a luscious texture and a burst of tangy citrus flavor. Ready in just 45 minutes, this gluten-free soup is as nourishing as it is delicious, making it an ideal choice for a cozy family dinner or an elegant starter. Garnish with fresh parsley for an added pop of color, and enjoy a soup that's as satisfying as it is simple to prepare!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 medium carrots, peeled and diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 0.75 cup uncooked white rice
• 2 cups shredded chicken (cooked)
• 2 large lemons, juiced
• 1 teaspoon lemon zest
• 3 large eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 4

Pour in the chicken broth and bring the mixture to a boil.

Step 5

Add the uncooked rice, reduce the heat to low, and simmer uncovered for 15 minutes, or until the rice is tender.

Step 6

While the rice is cooking, whisk the eggs in a medium bowl until frothy. Slowly mix in the lemon juice and lemon zest, whisking constantly.

Step 7

Once the rice is cooked, ladle 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking continuously to temper the eggs.

Step 8

Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring constantly. This will create a creamy and rich texture without curdling the eggs.

Step 9

Add the shredded chicken to the pot and heat through for 3-5 minutes. Do not let the soup boil after adding the egg mixture.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Garnish with fresh parsley, if desired, and serve hot.

Nutrition Facts

Serving size	(3175.4g)

Amount per serving	% Daily Value*
Calories	2095.7

Total Fat 61.2g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 963.6mg	0%
Sodium 7537.1mg	0%
Total Carbohydrate 166.4g	0%
Dietary Fiber 10.4g	0%
Total Sugars 20.5g
Protein 204.4g	0%

Vitamin D 123IU	0%
Calcium 482.0mg	0%
Iron 15.6mg	0%
Potassium 4264.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 40.2%

Carbs: 32.7%