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Two bowls and a pot of creamy lemon chicken rice soup, garnished with parsley and served with fresh lemon wedges on the side.
Daniel

Hearty Lemon Chicken Rice Soup

A comforting and vibrant soup combining tender shredded chicken, fluffy rice, and a bright, creamy lemon-egg broth. This one-pot meal is the perfect cozy classic.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Olive Oil
  • 1 large Yellow Onion finely chopped
  • 2 medium Carrots peeled and diced
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
  • 8 cups Low-Sodium Chicken Broth
  • 1.5 lbs Boneless, Skinless Chicken Breasts about 2-3 breasts
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • 3/4 cup Long-Grain White Rice such as Jasmine or Basmati, uncooked
  • 1 tsp Kosher Salt or to taste
  • 1/2 tsp Black Pepper freshly ground, or to taste
For the Creamy Lemon Finish
  • 3 large Eggs room temperature is ideal
  • 1/3 cup Fresh Lemon Juice from about 2 lemons, plus more for serving
  • 1/4 cup Fresh Dill or Parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Medium Bowl
  • Whisk

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, until the vegetables have softened.
  2. Add the minced garlic and cook for another minute until fragrant.
Simmer the Soup
  1. Pour in the chicken broth and bring to a simmer. Add the whole chicken breasts, dried oregano, and the bay leaf. Reduce heat to maintain a gentle simmer and cook for 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
  2. Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Once cool enough to handle, shred the chicken using two forks.
  3. Add the uncooked rice to the simmering broth. Cook for 15-20 minutes, or until the rice is tender.
Create the Creamy Lemon Finish (Temper the Eggs)
  1. While the rice is cooking, prepare the lemon-egg mixture. In a medium bowl, whisk the eggs vigorously until they are pale and frothy, about 1-2 minutes. Slowly whisk in the fresh lemon juice.
  2. Once the rice is cooked, reduce the heat on the soup to low. Very slowly, ladle about 2 cups of the hot broth from the pot into the egg mixture, one ladleful at a time, whisking constantly. This is called tempering and it prevents the eggs from scrambling.
  3. Return the shredded chicken to the pot. Slowly pour the tempered egg mixture back into the soup, stirring constantly. Continue to stir gently over low heat for 2-3 minutes until the soup thickens slightly. **DO NOT let the soup boil**, or the eggs will curdle.
  4. Remove the pot from the heat. Discard the bay leaf. Stir in the chopped fresh dill or parsley. Season with salt and pepper to taste. Serve immediately.

Notes

To Prevent Mushy Rice: For a firmer rice texture, cook the rice separately according to package directions. Add the cooked rice to individual bowls and ladle the finished soup over it.
Using Leftovers: You can use 3-4 cups of pre-cooked shredded chicken (like rotisserie chicken). Add it to the soup along with the rice.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating. Reheat gently on the stovetop, do not boil.