Chicken Lemon Rice Soup Recipe

Name: Chicken Lemon Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 8 cups water; 1 small onion, peeled and cut in half; 1 small carrot, peeled; 2 celery ribs; 1 bay leaf; 1/2 teaspoon salt; 1 cup uncooked long-grain rice; 3 egg yolks; 1/4 cup lemon juice (fresh); white pepper, to taste

Servings: persons

6 chicken thighs
8 cups water
1 small onion, peeled and cut in half
1 small carrot, peeled
2 celery ribs
1 bay leaf
1/2 teaspoon salt
1 cup uncooked long-grain rice
3 egg yolks
1/4 cup lemon juice (fresh)
white pepper, to taste

1
Bring chicken broth, onion, carrot, celery, bay leaf and salt to a simmer. Add chicken thighs, cover and poach (gently simmer over low heat) for 1 hour. Remove chicken thighs, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.
2
Whisk yolks in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it inches Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 chicken thighs, 8 cups water, 1 small onion, peeled and cut in half, 1 small carrot, peeled, and more.

Yes, Chicken Lemon Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Lemon Rice Soup

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