New This Month

Chicken and Rice Soup with Lemon


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


  • 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


  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.

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