This Lemon Chicken & Rice Soup is quick, comforting so simple to make! Perfect for any chilly fall or winter night. This will warm you from head to toe.
Nights and mornings are definitely getting chilly here, which means it’s turning into soup weather. . . ugh! Not “ugh!” about the soup, I loooove soup! But “ugh!” about the weather, I am dreading colder temps and all that comes with it.
I am a total whimp when it comes to the cold. Anything below 50 degrees feels like the North Pole to me (yes, I’m a sissy). So when the low dropped to the upper 40’s this week, I made soup, two nights in a row in fact.
This Lemon Chicken & Rice Soup is so delicious! It’s total comfort food. There is nothing better than a hot bowl of delicious soup on those cold nights. Now this isn’t like your normal chicken noodle soup, it’s definitely more like a chowder. It’s slightly thick and creamy and so, so good! I want another bowl of it right now!
I served this with some hot crusty bread and we were in heaven! This soup is definitely a keeper, I can’t wait to make it again.
One more thing. If you live in Utah and you haven’t seen the movie Just Let Go, please go see it this week-end. It’s an incredible movie with a powerful message of forgivness that everyone needs to hear.Print
Lemon Chicken & Rice Soup
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- 6 cups chicken broth
- 1 Tbsp. vegetable or canola oil
- 2 boneless, skinless chicken breasts (about 12 ounces)
- 1/4 cup minced onion
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 1 teaspoon fresh minced thyme
- 3/4 cup long grain rice
- 2 tablespoons fresh minced parsley
- 1 1/2 to 3 tablespoons lemon juice (adjust to your liking)
- 4 large egg yolks
- Bring chicken broth to boil in a large saucepan over high heat. Cover and set aside.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Pat chicken breasts dry with paper towels and season with salt and pepper. Cook chicken until lightly browned on both sides, about 2 minutes per side then transfer to a plate.
- Lower heat to medium-low, add onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add 2 carrots, thyme, rice and chickens. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to a cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes more. Cut chicken into bite-size pieces. Off heat, stir in the chicken and parsley.
- Whisk lemon juice and egg yolks in a bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper to taste. Serve.
I only used 1 1/2 tablespoons of lemon juice, but feel free to adjust it to your liking. The actual recipe calls for 3 tablespoons, but I figured you can always add more but can’t take out if you put in too much. I suggest you start with one tablespoon and taste it and then add according to your taste buds.
I also stirred in about another 1/2 to 3/4 cup of chicken broth just before serving. It had thickened up quite a bit and I wanted it just slightly thinner.
One more thing, I threw in an extra carrot because mine weren’t super big.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soups/Chili
Recipe Source: ATK’s The Best Simple Recipes
Just made this last night and both the husband and my toddler approved. I followed your tips on less lemon and more broth and it tasted great. Thanks for sharing!
Thanks Karen, I’m so glad you guys enjoyed it! Thanks for looking.