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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (4)

58 Ratings
  • 5 star values: 11
  • 4 star values: 20
  • 3 star values: 15
  • 2 star values: 9
  • 1 star values: 3
Rating: 5 stars
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!
Rating: 4 stars
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.
Rating: Unrated
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."
Rating: Unrated
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!