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Nutrition Facts
Serving Size 1 (483g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup chicken
Calories 250
Calories from Fat 106		(42%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 174mg		58%
Sodium 1437mg		59%
Potassium 462mg		13%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 0.9g	3%
	Sugars 2.8g
Protein 14.0g		27%
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Lemon Chicken Rice Soup

Recipe #24712 | 40 min | 10 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Sackville
Apr 8, 2002

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

SERVES 4 -6 (change servings and units)

Ingredients

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onion or parsley (optional)

Directions

1
In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
2
Bring to a boil.
3
Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
4
Stir in chicken.
5
Remove from heat.
6
Then, in a small saucepan, melt butter and stir in flour until smooth.
7
Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
8
In a small bowl, beat the eggs until frothy.
9
Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
10
Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
11
Heat gently until soup thickens enough to coat a spoon-- do not boil!
12
Add salt and pepper to taste, garnish with lemon.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains > Rice
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 60 mins
Occasion > Taste/Mood > Comfort Food

Featured Reviews for This Recipe

From: Zetty66

On Oct 15, 2009

Perfect for a rainy day! I cheated and used shredded rotisserie chicken and also substituted brown rice. Added a little extra lemon for great flavor. This was my first time adding eggs to soup for thickness and I had no problem!

0 people found this review helpful

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From: Chef #823879

On May 31, 2009

This is one of the most delicious things I've ever made, I absolutely loved it! The only thing I did differently was to add more lemon, but that's because I'm a lemon fiend. I didn't have any problem at all with blandness, probably because I tossed in a huge clump of chicken crystal things. This is now my favorite soup, thank you!

1 person found this review helpful

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From: DeborahSu

On Feb 2, 2009

Excellent! This is substantial, yet light. Hearty, yet refreshing. Complex, yet comforting. Definitely not your typical boring chicken noodle soup! I made it with stock that I made the day before--the kind where you simmer it REAL low for 12-24 hours for maximum flavor and nutritional value. There was definitely no need for a boullion cube! I used brown rice, so let that simmer with the broth alone for about 20 minutes before adding the veggies. I used chicken fat instead of butter for the roux, and just squeezed whatever was in the lemon without measuring. I used only 2 eggs, but will probably use all 3 next time.

2 people found this review helpful

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From: Shawn C

On Jan 17, 2009

I agree that this was a little bland so i added extra chicken base to it along with extra lemon. I used 2 9oz cans of swanson chicken undrained. a little more than 1/3 cup rice. I didnt add the chicken till the end of the 20min cooking time since it was already cooked and didn't want it to be mush. i only used 2 eggs and felt that it was sufficient. Instead of adding you egg to the boiling hot soup try tempering it instead. Beat the egg then add lemon juice to it to thin, then whisk in one ladel of broth at a time to the egg mix (about 4 ladels total) this will eliminate the egg spliting and then you can add the egg mix directly to the soup ot without worry of the egg splitting or cooking while mixing in.

4 people found this review helpful

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