Description
Comforting lemon chicken & rice soup brings Mediterranean warmth to your kitchen, blending zesty citrus notes with hearty chicken and tender rice. Nourishing ingredients combine in a soul-soothing bowl perfect for chilly evenings when you crave something light yet satisfying.
Ingredients
Scale
Protein:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 egg yolks (for a silkier texture)
Vegetables and Aromatics:
- 1 small onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
Liquids, Seasonings, and Other Ingredients:
- 6 cups chicken broth (low sodium preferred)
- 1 cup white rice (uncooked, long-grain or basmati)
- 1 tablespoon olive oil
- ¼ cup fresh lemon juice (about 1 large lemon)
- ½ cup heavy cream (for extra richness)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
- Prepare the aromatic base by gently sautéing diced onions, carrots, and celery in olive oil over medium heat until vegetables soften and release their delicate flavors, approximately 5 minutes.
- Incorporate minced garlic, thyme, oregano, salt, and pepper into the vegetable mixture, allowing the herbs to bloom and intensify their fragrance for about 30 seconds.
- Pour chicken broth into the pot, bringing the liquid to a rolling boil, then introduce rice and reduce heat to a gentle simmer, covering the pot to allow rice to become tender and absorb the savory broth.
- After rice reaches desired consistency, fold in shredded chicken, freshly squeezed lemon juice, and bright lemon zest, allowing the ingredients to harmonize and create a vibrant flavor profile.
- For an optional luxurious twist, temper egg yolks by gradually whisking in hot broth, then gently reincorporate the mixture back into the soup to create a silky, rich texture.
- If desired, enhance the soup’s creaminess by stirring in heavy cream, which will provide a velvety mouthfeel and additional depth of flavor.
- Finish the soup by garnishing with freshly chopped parsley, creating a pop of color and fresh herbaceous note.
- Serve piping hot, accompanied by crusty bread or crisp crackers for a comforting and satisfying meal.
Notes
- Use fresh, high-quality chicken for the most tender and flavorful meat in your soup.
- Gently shred chicken to maintain its soft texture and prevent stringy pieces.
- Zest the lemon before juicing to maximize flavor extraction and avoid waste.
- Control soup consistency by adjusting broth amount – add more for thinner soup, less for heartier version.
- Opt for long-grain white rice like basmati or jasmine for best texture and separate grains.
- Temper egg yolks carefully to prevent scrambling when adding to hot soup for creamy result.
- Swap heavy cream with Greek yogurt or coconut milk for lighter, dietary-friendly alternatives.
- Prepare extra lemon wedges for serving, allowing guests to adjust citrus intensity to taste.
- Quickly cool and store leftovers in airtight container for up to 3 days in refrigerator.
- Reheat soup gently on stovetop, adding splash of broth to restore original consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg