Roast Lemon Chicken and Rice Soup

38 Ratings
  • 5 8
  • 4 2
  • 3 18
  • 2 6
  • 1 4

It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish. If you plan to make the Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs another day, then reserve two tablespoons of the pan juices for the vinaigrette.

Martha Stewart Living, January 2013

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Credit: Chris Court

Recipe Summary test

prep:
15 mins
total:
30 mins
Yield:
Makes 2 1/2 quarts; Serves 4 to 6
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Ingredients

Directions

  • 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.

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  • Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.

  • Divide soup among 4 to 6 bowls, and season with lemon juice and dill.

Variations

For a thicker, richer broth that's more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving.

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Reviews (4)

38 Ratings
  • 5 8
  • 4 2
  • 3 18
  • 2 6
  • 1 4
Martha Stewart Member
01/15/2019
I’ve made this recipe 100 times. It’s excellent.
Martha Stewart Member
04/16/2018
This is a staple i've been making for years! Great for a second day meal to the Roasted Spatchcocked Lemon Chicken. You have to love the flavors of roasted shallots and lemons and Avgolemono to like this recipe; which of course we do! Don't over roast the lemons and shallots and you'll have a delicious refreshing but filling soup! I love to add a couple of beaten and tempered egg yolks to this to make it more like Avgolemono. Mmm I'm making some right now!
Martha Stewart Member
10/22/2013
This recipe looked very promising and would have been great had it not had the bitter taste from the roasted lemon rinds. I may give this one another go without the addition of the lemon slices.
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Martha Stewart Member
01/18/2013
This is a great twist to a classic dish.
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