Soup - Lemon Chicken Soup

This soup appeared in Food Network Magazine

Soup - Lemon Chicken Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    Tablespoons EVOO

  • 5

    Scallions (white and green parts separated)

  • 4

    cups chicken broth

  • ¼

    cup white rice

  • ½

    cup carrots sliced

  • 2

    Large Eggs

  • 4

    Tablespoons lemon juice

  • 1

    cups shredded cooked chicken breast

  • fresh parsley


Heat the oil and sauté scallions. Then add the chicken broth and 1/4 cup rice, and the sliced carrots. Bring to a boil and simmer until rice and vegetables are tender, about 12-15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a small bowl and slowly ladle into the hot broth whisking constantly. Add the chicken and whisk some more. Brink heat to a gentle simmer and add the scallions and parsley.


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