Greek-inspired

Chicken Lemon Rice Soup

A bright chicken and rice soup with lemon, dill, tender vegetables, and a silky broth that feels comforting but not heavy.

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Chicken Lemon Rice Soup

This soup takes inspiration from lemony Greek chicken soup but keeps the method simple for weeknights.

Chicken simmers with vegetables and rice, then lemon and egg are tempered in at the end for a silky broth.

Tempering is the only delicate step.

Whisk hot broth slowly into the egg and lemon before adding it back to the pot.

That warms the mixture gradually and keeps the soup smooth.

The finished soup should taste bright, not sour.

Start with the listed lemon juice, then add more at the table if you want a sharper bowl.

For another recipe in this seed collection, try Roasted Tomato Basil Soup with Grilled Cheese Croutons or White Chicken Chili.

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Directions

  1. Warm olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook for 6 minutes.
  2. Add chicken, broth, rice, and 1 teaspoon salt. Bring to a simmer.
  3. Cook for 18 to 22 minutes, until the rice is tender and the chicken is cooked through.
  4. Transfer chicken to a cutting board, shred it, and return it to the pot.
  5. Whisk eggs and lemon juice in a bowl. Slowly whisk in 1 cup hot broth.
  6. Remove the pot from heat and stir the egg-lemon mixture into the soup.
  7. Add dill, adjust salt, and serve warm.

Nutrition

Nutrition Information

Estimated per serving: 360 calories, 29 g protein, 33 g carbohydrates, 12 g fat.

Variations

Recipe Variations

- Use orzo instead of rice.
- Add baby spinach at the end.
- Skip the egg for a clearer broth and add extra lemon.

Notes

  • Keep the soup off the boil after adding the egg-lemon mixture.
  • If the soup thickens as it sits, loosen it with extra broth.
  • Use rotisserie chicken and reduce the simmer time for a shortcut.

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