Go Back

Creamy Lemon Chicken Rice Soup

A bright and comforting Greek-style soup featuring tender chicken, fluffy rice, and fresh vegetables in a silky, lemon-infused broth.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large yellow onion finely diced
  • 3 medium carrots sliced into rounds
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 8 cups chicken broth low sodium
  • 2 cups cooked chicken shredded (or 2 raw breasts poached)
  • 1 cup white rice long grain uncooked
The Finish
  • 3 large eggs room temperature
  • 0.5 cup lemon juice freshly squeezed (about 2 lemons)
  • 0.25 cup fresh parsley chopped
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly ground

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef's knife
  • Whisk

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in chicken broth. (If using raw chicken, add it now. Bring to a boil, simmer 20 mins, then remove and shred).
  4. Bring broth to a boil and stir in the uncooked rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
  5. Add the cooked shredded chicken to the pot.
  6. In a small bowl, whisk together eggs and lemon juice. Slowly ladle 1 cup of hot broth into the eggs while whisking constantly to temper them.
  7. Pour the egg mixture back into the soup pot, stirring constantly. Simmer gently for 2-3 minutes to thicken (do not boil).
  8. Stir in fresh parsley, season with salt and pepper, and serve with lemon slices.

Notes

Leftovers will thicken as the rice absorbs the broth. Add a splash of water or broth when reheating to reach desired consistency.