Chicken Lemon Rice Soup Recipe: A Comforting, Zesty, and Nutritious Dish
Chicken lemon rice soup is a cozy and tangy dish that combines the rich flavors of chicken, the brightness of lemon, and the comfort of rice. This Mediterranean-inspired soup is creamy yet light, perfect for a warm, satisfying meal. Packed with protein and a refreshing citrus kick, it’s ideal for any season but especially soothing on chilly days or when you’re feeling under the weather.
Why You’ll Love Chicken Lemon Rice Soup
This soup is hearty, wholesome, and flavorful. The chicken and rice make it filling, while the lemon adds a vibrant, refreshing twist. The optional addition of eggs creates a creamy texture without using dairy, making it a comforting dish with a smooth and velvety finish.
Chicken Lemon Rice Soup Recipe
Ingredients
- 1 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- ½ cup uncooked white rice (or substitute with brown rice for a healthier option)
- Juice of 2 lemons (adjust to taste)
- 2 large eggs (optional, for a creamy texture)
- Salt and pepper to taste
- Fresh parsley or dill for garnish
- Lemon slices for serving (optional)
Instructions
- Sauté the Chicken and Aromatics:
- In a large pot, heat olive oil or butter over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
2.Simmer the Soup:
- Pour in the chicken broth and bring it to a boil. Stir in the rice and add the browned chicken back to the pot. Lower the heat to a simmer and cook until the rice is tender and the chicken is fully cooked, about 15-20 minutes for white rice. (If using brown rice, adjust cooking time accordingly.)
3.Prepare the Egg-Lemon Mixture (Optional):
- In a small bowl, whisk the eggs until smooth. Gradually add the lemon juice while whisking constantly. This step will help make the soup creamy without adding dairy.
- Slowly ladle a small amount of the hot broth from the soup into the egg-lemon mixture, whisking continuously to temper the eggs and prevent curdling.
4.Add the Egg-Lemon Mixture to the Soup:
- Gradually pour the tempered egg mixture back into the soup pot, stirring constantly. Heat the soup gently for a few more minutes, making sure not to let it boil, as this could cause the eggs to curdle. Season with salt and pepper to taste.
5.Garnish and Serve:
- Ladle the soup into bowls and garnish with fresh parsley or dill. Add a slice of lemon for an extra burst of flavor if desired.
Tips and Variations
- For a dairy-free creamy texture: The egg-lemon mixture adds creaminess without any dairy, but you can omit the eggs if preferred.
- Add extra vegetables: Carrots, celery, or spinach make great additions for added texture and nutrition.
- Use rotisserie chicken: If short on time, shredded rotisserie chicken works well in this soup; simply add it in the final minutes of cooking.
- Adjust the lemon flavor: For a milder lemon flavor, start with the juice of one lemon and add more to taste.
Serving Suggestions
This soup is hearty enough to be a meal on its own but pairs wonderfully with crusty bread, a side salad, or roasted vegetables for a complete meal. It’s a great recipe for family dinners or meal prep since it reheats well and tastes even better the next day.
Health Benefits
Chicken lemon rice soup is packed with essential nutrients. The chicken provides lean protein, while the rice offers energy-boosting carbohydrates. Lemons are high in vitamin C, supporting immune health, and the broth is rich in minerals, helping with hydration and digestion. The optional eggs add extra protein and healthy fats, making the soup even more satisfying.