Roast Lemon Chicken And Rice Soup Recipe

Name: Roast Lemon Chicken And Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp extra virgin olive oil; 2 shallots; 1 cup long-grain white rice; 1 3/4 cups water; 2 lemons, one zested and juiced, one sliced into small wedges; Coarse salt and freshly ground pepper; 6 cups chicken stock; 2 cups grocery rotisserie chicken, shredded; 2 eggs (if you want a more avgolemono style soup include the eggs but, if not, omit them. I always prefer more avgolemono style soup because it's one of my most favorite soups of ALL TIME); Dill (ideally fresh but dried will do)

Servings: persons

2 tsp extra virgin olive oil
2 shallots
1 cup long-grain white rice
1 3/4 cups water
2 lemons, one zested and juiced, one sliced into small wedges
Coarse salt and freshly ground pepper
6 cups chicken stock
2 cups grocery rotisserie chicken, shredded
2 eggs (if you want a more avgolemono style soup include the eggs but, if not, omit them. I always prefer more avgolemono style soup because it's one of my most favorite soups of ALL TIME)
Dill (ideally fresh but dried will do)

1
Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork and set aside.
2
Set lemon wedges on a tray and place under the broiler until lightly browned.
3
Heat olive oil in a large saucepan or dutch oven, saute the shallots in pan until translucent.
4
Add stock to the pan with the shallots and bring to a simmer over medium-high heat. Stir in rice and chicken.
5
Lightly beat two eggs and combine with the juice of the second lemon in a small bowl, temper into the soup by slowly mixing a little bit of the soup into the bowl with the egg and lemon in order to bring it up to the temperature of the soup. Combine egg mixture into soup.
6
Remove from heat, and season with salt and pepper.
7
Divide soup among 4 to 6 bowls, and garnish with broiled lemon wedges and dill.

1067

kcal

Calories

Fat

Carbs

159

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 10 ingredients. The key ingredients include: 2 tsp extra virgin olive oil, 2 shallots, 1 cup long-grain white rice, 1 3/4 cups water, and more.

Yes, Roast Lemon Chicken And 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.

Roast Lemon Chicken And Rice Soup

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