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Roast Lemon Chicken and Rice Soup

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Recipe photo courtesy of Chris Court

It's so worth roasting a whole bird 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.

Source: Martha Stewart Living, January 2013
Total Time Prep Yield

Ingredients

Directions

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

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How would you rate this recipe?
38
  • MS12144943
    15 JAN, 2019
    I’ve made this recipe 100 times. It’s excellent.
    Reply
  • nnononsense
    16 APR, 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!
    Reply
  • Rachel Valley
    22 OCT, 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.
    Reply
  • Fotini Tsiramanes
    18 JAN, 2013
    This is a great twist to a classic dish.
    Reply

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