Chicken Lemon Rice Soup
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6
Difficulty: Easy
Cuisine: Greek-inspired

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

Ingredients:
- 1.25 Pound chicken thighs
- 1.00 Tablespoon olive oil
- 0.33 Cup lemon juice
- 1.00 Cup yellow onion
- 0.75 Cup long-grain white rice
- 7.00 Cup chicken broth
- 1.00 Cup carrot
- 2.00 Piece eggs
- 1.00 Cup celery
- 0.25 Cup dill

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

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

Source: https://recipesworthcooking.com/chicken-lemon-rice-soup/export/