Lemon Chicken Rice Soup

Lemon Chicken Rice Soup

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4-6

    • About This Recipe

    “I got this recipe from a friend, who served it to me one chilly night. It is very much a “comfort food” for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.”

    Ingredients

  • 6cupschicken broth
  • 1chicken bouillon cube
  • 1/3 cuprice, uncooked
  • 1/3 cupcarrot, diced
  • 1/3 cupcelery, chopped
  • 1/4 cuponion, finely chopped
  • 1cupchicken, cubed and cooked
  • 2tablespoonsbutter
  • 2tablespoonsflour
  • 3eggs
  • 3tablespoonslemon juice
  • salt and pepper
  • lemon slice(optional)
  • sliced green onions orparsley(optional)

    • Directions

  • In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  • Stir in chicken.
  • Remove from heat.
  • Then, in a small saucepan, melt butter and stir in flour until smooth.
  • Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
  • In a small bowl, beat the eggs until frothy.
  • Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
  • Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
  • Heat gently until soup thickens enough to coat a spoon– do not boil!
  • Add salt and pepper to taste, garnish with lemon.

    • Reviews

  • “I agree that this was a little bland so i added extra chicken base to it along with extra lemon. I used 2 9oz cans of swanson chicken undrained. a little more than 1/3 cup rice. I didnt add the chicken till the end of the 20min cooking time since it was already cooked and didn’t want it to be mush. i only used 2 eggs and felt that it was sufficient. Instead of adding you egg to the boiling hot soup try tempering it instead. Beat the egg then add lemon juice to it to thin, then whisk in one ladel of broth at a time to the egg mix (about 4 ladels total) this will eliminate the egg spliting and then you can add the egg mix directly to the soup ot without worry of the egg splitting or cooking while mixing in.”

  • “Never did I imagine I could make a soup this delicious! This is the best soup I have ever made and I will absolutely be making in again in the near future! Thank you so much for such a wonderful recipe! It was YUMO!”

  • “This soup was very good! I made it back in the fall and froze the leftovers. I pulled it out when I wanted something light when I was feeling under the weather, and it was the perfect (low fat) comfort food! Thank you for such a great recipe, I’m sure I’ll be making it again this fall when the weather cools off.”

  • “Awesome soup. I am the worst cook when it comes to soup and this one is a winner. Would definitely make this again. I had turkey broth and turkey instead of chicken. I used brown rice. I cooked it in the broth alone for 40 minutes and then put in the vegetables for 20 minutes. Wow.”

  • “This is one of the most delicious things I’ve ever made, I absolutely loved it!The only thing I did differently was to add more lemon, but that’s because I’m a lemon fiend.I didn’t have any problem at all with blandness, probably because I tossed in a huge clump of chicken crystal things.This is now my favorite soup, thank you!”

  • “Loved it.Used barley instead of rice and added spinach at the very end.”

  • “I’ve had to triple this recipe whenever I make it. I do add a little extra vegetables but everyone who has tried it, loves it.It’s had at least 20 thumbs up from my family and friends.”

  • “Fantastic!Such a nice flavor and consistency.I added more veggies (the same ones the recipe calls for – just more of them) just so I could stretch it out a bit.I had never made a soup before that had eggs added.Quite good!Thanks for sharing!”

  • “Really good soup. Used left over rice, so put it in at the same time as the chicken. Will definitely make again. Thanks for the recipe!”

  • “Very good recipe me and my husband love it. This lemon chicken soup recipe has a clean and fresh taste. I like the fact that I have to season it myself.”

  • “Perfect for a rainy day!I cheated and used shredded rotisserie chicken and also substituted brown rice.Added a little extra lemon for great flavor.This was my first time adding eggs to soup for thickness and I had no problem!”

  • “Yes, I know that it is summer but I found this recipe and I had to try it.It is really good.The egg gives it a creamy richness that I am enjoying a lot.I used some cold leftover chicken which I added after I took the soup off the stove to cool and before I added the eggs so that the chicken would cool off the soup and not curdle the eggs.It worked really well and the broth is perfect.Thank you for the lovely recipe!Will be making this a lot in the future.Yummy!”

  • “Oh my goodness!!! This was the best soup ever! My hushand was not feeling well, so I wanted to make him a nice soup that would ease his tummy, and this was just the right fix! The flavors were perfect. Very easy and quick receipe.”

  • “This is the best lemon chicken rice soup around!We live in an area with a high concentration of Greek people and this is served in a lot of restaurants around here.This is the closest to authentic as I have been able to find!”

  • “Loved this soup from the very first bite!I did follow Shawn C’s advice about tempering the egg first, and it worked beautifully. This soup moves to the top of my favorites.”

  • “I was looking for a recipe for Greek Lemon Soup and came across this.My husband is Greek and very discriminating regarding his soup; He said this was the best Greek Lemon soup he’s ever had.”

  • “I added a few of my own spices and omitted the eggs (just choosing to thicken the soup with a roux), but this soup is delicious! This is the best chicken and rice soup I’ve ever tried. Thanks for the recipe!”

  • “I made this last night.Delicious.my chicken was raw so I put it in a pot with some broth to cook while I started the rest .I ran some carrots and celery to the blade on the food processor had the garlic in a skillet with a little olive oil and then added the veggies and a handful of brown rice cook on low for about 15 minutes while the chicken cooked when the chicken was done I chopped it up put everything in the broth and followed the directions from there adding the juice of 1 lemon at the end”

  • “Delicious!I made this using leftover frozen turkey and some homemade turkey broth from the holiday.It was delicious!I only used half the lemon as my family isn’t a huge fan of it but we loved this soup.DS had two big bowls and proclaimed this to be his favorite soup.Thank you for sharing with recipe with us, its a great way to use leftovers and a family favorite for sure.”

  • “This is comfort food.I added more cooked rice at the end and a teaspoon more lemon juice for thickening and a little more lemon flavor.Next time I will use a 1/2 cup of rice to start. I never thought lemon rice soup would be so easy to make.Thanks for a great recipe.”

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