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Chicken Lemon Rice Soup


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Rate this recipe 4.5/5 (33 Votes)


  • 3 quarts water
  • Chicken soup base mix
  • 2-3 T. butter
  • 3 T. dried parsley or 1/3 C. fresh parsley
  • 1 medium onion, chopped
  • 6 cloves garlic, chopped
  • 1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
  • 2/3 C. rice
  • 2 eggs, lightly beaten
  • 3 lemons, juiced
  • Salt & pepper to taste
  • 2/3 C. milk, 3 T. corn starch (optional)


Servings 7
Preparation time 30mins
Cooking time 45mins


Step 1

Mix soup base with water according to directions on package in large pot. Add butter, parsley, onion, garlic and bring to boil. Reduce heat to medium-high and add chicken. Cook 15 minutes, remove chicken, dice and return to pot. Add rice and cook on medium heat for 20-25 more minutes.

Meanwhile, beat eggs well. Slowly add lemon juice to the eggs continuing to beat. Slowly pour 1 cup of the hot soup mix into the egg mixture stirring constantly. Pour egg mixture into soup pot continuing to stir vigorously. Cook another 5-6 minutes at low heat stirring continually. Do not boil or it will curdle. Salt & pepper to taste.

This soup does not re-heat well unless it is on a low heat.

If desired, mix the milk with corn starch and add to soup until it thickens.


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