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Chicken and Rice Soup with Lemon

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This comforting soup is packed with protein and still clocks in at under 400 calories per serving.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010

Ingredients

  • 7 cups low-sodium chicken broth
  • 3/4 pound boneless, skinless chicken breast (1 large chicken breast half)
  • 1 cup long-grain white rice
  • 3 large eggs
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • Coarse salt and ground pepper
  • Chopped fresh dill, for serving

Directions

  1. In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.

  2. Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

Reviews Add a comment

  • colleenomahony
    4 JUN, 2012
    This recipe is in heavy rotation at our house. All 6 of us like it. I also cut back a little on the lemon for pickier palates, but it is a very consistent recipe - healthy, quick, modern comfort food!
    Reply
  • Asporre1
    22 JAN, 2012
    Just finished making this and it was GREAT! I'm not much of a fan of rice soups, but the lemon made this more sophisticated. Whisking the lemon juice and broth into the eggs really made for an almost creamy soup with out the cream! I'm making it again very soon.
    Reply
  • drsmartcookie
    9 OCT, 2010
    This is a lovely soup -- very refreshing, with a silky texture that sets it apart from "regular" chicken soups. I do trim the amount of lemon juice in it, however. Instead of the recommended amount, I only end up using about 3 tbs. This allows the lemon to add brightness, but it doesn't make the entire soup "lemony."
    Reply
  • MS12163847
    18 MAY, 2010
    I did not add the eggs and I forgot the lemon juice. I added one sliced leek and two sliced parsnips. It was really great. My nephew gave it an 11 out of 10!
    Reply