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Chicken Lemon Rice Soup

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Rate this recipe 4.8/5 (9 Votes)

Ingredients

  • 1 quart chicken broth
  • 1 quart water
  • 4 chicken bouillon cubes
  • 4 garlic cloves, minced
  • 2 T. parsley flakes or 3 T. fresh, chopped
  • 2 boneless/skinless chicken thighs, cut into small pieces
  • 3/4 C. uncooked long grain rice
  • 2 eggs
  • 4 lemons
  • 1/2 C. packed raw baby spinach leaves (optional)

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Combine chicken broth, water, parsley, bouillon cubes & garlic in a large pot. Bring to boil, reduce heat, cover and cook 20 minutes until rice is cooked through. Add chicken and cook about 15 minutes more on low heat.

Beat the eggs. Slowly add the lemon juice to egg mixture continuing to beat. Slowly pour 1 cup hot soup into the egg mixture while beating. Then slowly pour egg mixture back into the pot of soup, stirring vigorously. Cook over low heat for 4-5 minutes, stirring until slightly thickened. Add another 2-3 cups of water if too thick. DO NOT BOIL as this mixture will curdle.

Add optional spinach leaves and heat for about 3 more minutes.

The chicken broth mix can be made in advance and reheated but do NOT add the egg & lemon juice mix until just before serving. This soup does not reheat well unless you do so slowly.

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