Do you love creamy soups but not the calories that come along with them? This soup is the fix to that problem. It is thickened with egg yolks and contains no flour nor cream. The flavour of the lemon mixed with the thickness of the broth makes this one of the best chicken soups in the world.
For a more detailed step-by-step procedure, scroll past the recipe card.
Chicken & Rice Soup w/Lemon & Egg
Ingredients
- 2 tsp Oil
- 2 Chicken Thighs, dicedย ย (Substitute: 1 Chicken Breast)
- 2 Medium Carrots, peeled, medium diced
- 1/2 Onion, medium diced
- 3 cloves Garlic, minced
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 5 cups Chicken Stock
- 1/4 tsp Red Pepper Flakes (optional)
- 1/2 cup Rice, rinsed
- 4 Eggs
- 2 Lemons, juiced
- 2 Handfuls Spinach, cleaned and de-stemmed
Instructions
- Heat oil in pot on medium high heat and add the chicken browning on all sides.
- Add the onion and carrot and sauté for 2 minutes.
- Add the garlic, thyme, oregano, red pepper flakes, and a pinch of salt. Sauté for 1 minute.
- Add the chicken stock and rice, scrape anything that got stuck to the bottom. Simmer for about 15 minutes, or until rice is almost fully cooked.
- Meanwhile, in a small bowl, whisk together the eggs and lemon juice, add a pinch of salt. Turn down the soup heat to medium low.
- While whisking the egg mixture, add a ladleful of the hot stock into the egg mixture slowly. Keep adding hot stock until the egg mixture is about the same temperature as the soup.
- Pour the mixture back into the soup slowly while constantly mixing the soup.
- Cook for another 3 minutes on low heat, add seasoning if necessary.
- Mix in the spinach, serve hot.
Nutrition Information:
Yield: 4 Serving Size: 275mlAmount Per Serving: Calories: 401Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 278mgSodium: 648mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 31g
We are not certified nutritionists and make no claims to be so. The nutritional information given here is intended for informational purposes only. These nutritional calculations are rounded numbers dependant on the certain ingredients and amounts in the recipe and are by no means perfect.
What ingredients are in this Lemon Chicken Rice Soup?
The ingredients for this soup are very easily found, you probably have them all in your kitchen already.
- Oil
- Chicken Thighs
- Carrots
- Onion
- Garlic
- Oregano – Fresh or dried
- Thyme – Fresh or dried
- Chicken Stock – Homemade is best, but store bought works just as great!
- Red Pepper Flakes (optional)
- Rice
- Eggs
- Lemon Juice – We prefer using real lemons in this recipe, it makes a big difference.
- Spinach
What can I Substitute in this Soup Recipe?
Many of these ingredients are staples in almost every kitchen. There are only a couple things that we would suggest to substitute so you don’t lose any of the main flavours of this amazing soup.
Chicken Breast – Boneless and skinless chicken thighs can be substituted with chicken breast, whichever you prefer to eat. Cut and cook exactly the same way. You can also use leftover chicken and add in with the rice.
Red Pepper Flakes – Are optional, we like a little kick in our soups, but unnecessary.
Rice – The first time I made this recipe I used Orzo Pasta, and it was amazing.
What makes this soup so much better than regular Chicken Rice Soup?
The addition of fresh lemon juice is amazing and so refreshing for this soup. Also, the addition of the egg makes this soup very rich and creamy, without adding cream. This soup is gluten free, lactose free and very healthy! It is also a great soup for cold season.
How do I make Lemon Chicken Soup?
Brown the chicken pieces on medium heat in a medium pot, add the onion and carrot and sautรฉ for 2 minutes, releasing the flavours. Add in the aromatics: thyme, oregano, garlic and red pepper flakes if using. Season with salt and pepper.
Add the chicken stock and rinsed rice scraping all the bits off the bottom of the pot, and simmer for about 15 to 20 minutes, or until the rice is almost fully cooked.
In a small bowl, whisk together the eggs and lemon juice until fully incorporated. Add a pinch of salt to the mixture. While whisking the egg mixture, slowly add a small ladleful of hot soup. Keep adding small ladlefuls of hot soup into the egg mixture until the egg mixture is almost the same temperature as the soup, whisking vigorously.
You will need to whisk the egg mixture the entire time while adding the hot liquid, this will help the mixture not curdle, and turn into a thick sauce.
Pour the egg mixture into the soup and mix to incorporate fully, the soup should be a nice thickness and shimmer a light yellow. Cook the soup for another 3 minutes, then taste and adjust the seasoning.
Right before serving, mix in the spinach to just wilt it into the soup. Serve hot.
