Lemon Chicken and Rice Soup
This warm and comforting soup combines tender shredded chicken, creamy arborio rice, and bright lemon zest for a delightful dish that's perfect for chilly evenings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 3/4 lb cooked, shredded chicken breast Juicy and tender, this serves as the heart of the dish.
- 1 1/2 cups uncooked arborio rice Creamy and full of texture, it thickens the soup beautifully.
- 8 cups chicken broth The base that brings everything together, rich in nutrients.
- 2 whole eggs Enhances the creaminess, helping to create a rich texture.
- 2 egg yolks Contributes to a creamy richness, enhancing the overall mouthfeel.
- 1/2 cup fresh lemon juice Provides a refreshing tang, making each bite come alive.
- Zest from 2 lemons Adds a bright and zesty aroma that elevates the dish.
- 1 medium onion, finely diced Sweet and savory, it builds the foundational flavor.
- 4 cloves garlic, minced Aromatic and flavorful, it adds depth to the soup.
- 1 tsp dried oregano Brings a warm, aromatic flavor profile that intertwines perfectly with lemon.
- 1 tsp fresh thyme leaves Earthy and fragrant, it complements the other herbs beautifully.
- 2–3 tbsp olive oil For sautéing and adding healthy fats.
- 1/2 tsp sea salt Essential for balancing flavors and enhancing the taste.
- 1/2 tsp ground black pepper Adds a subtle kick without overwhelming the soup.
- chopped parsley for garnishing Fresh and bright, it adds a pop of color and freshness.
- fresh or dried dill for garnishing Earthy and aromatic, it enhances the lemon essence.
- Aleppo pepper (optional, for garnishing) Adds a mild heat, perfect for those who enjoy a bit of spice.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 6–7 minutes, or until the onions become translucent.
- Stir in minced garlic and cook for an additional 2 minutes until fragrant.
Cooking
- Stir in the uncooked arborio rice, chicken broth, fresh thyme, and dried oregano. Mix well to combine all the ingredients. Reduce heat, cover, and let it simmer for about 20–25 minutes, allowing the rice to cook fully and absorb the flavors.
- While the rice is cooking, whisk together the two whole eggs, egg yolks, fresh lemon juice, and lemon zest in a mixing bowl until smooth.
- Gradually add about 1 ¾ cups of the hot soup to the egg mixture, whisking constantly to avoid scrambling the eggs.
- Blend the tempered egg mixture until smooth and creamy, then pour it back into the soup pot, stirring gently to combine.
- Add the shredded chicken to the soup, seasoning with salt and black pepper. Stir gently to combine and heat through, being careful not to let it boil.
Serving
- Ladle the soup into bowls and top with freshly chopped parsley, dill, and a sprinkle of Aleppo pepper if using.
Notes
For an extra layer of flavor, consider sautéing the garlic and onions until golden brown. Homemade chicken broth is recommended for a richer flavor. Ensure you temper the eggs carefully for a silky texture without scrambling.