Description

A bright and flavorful lemon chicken soup with tender chicken, hearty vegetables, and a light, velvety broth. Perfect for a cozy dinner or soothing remedy.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs
6 cups low-sodium chicken broth
Juice of 2 lemons
1 teaspoon lemon zest
1/2 cup uncooked white rice
2 medium carrots, peeled and diced
2 stalks of celery, diced
1 small onion, finely chopped
3 cloves of garlic, minced
2 tablespoons olive oil
2 large egg yolks, whisked
Chopped fresh parsley for garnish
Salt and pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in garlic and cook for another 30 seconds until aromatic.
Add chicken broth and bring to a boil. Lower the heat to a simmer.
Add chicken directly to the pot. Simmer gently for 15-20 minutes until cooked through. Remove chicken, shred it using two forks, and return it to the pot.
Stir in rice and simmer for an additional 15 minutes until rice is tender.
In a small bowl, whisk egg yolks. Gradually add about 1/4 cup of hot broth to the yolks, stirring constantly to temper them.
Slowly pour tempered yolks back into the pot while stirring continuously. The soup will become creamy and lightly thickened.
Add lemon juice and zest, then season with salt and pepper to taste.
Garnish with chopped parsley before serving.

Notes

[‘Don’t skip tempering the eggs to achieve a smooth, creamy texture.’, ‘Use fresh lemon juice for the best flavor.’, ‘Cook rice separately if storing leftovers to prevent it from absorbing too much broth.’, ‘Adjust lemon juice to your taste for a stronger citrus kick.’]

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 3
Sodium: 600
Fat: 8
Saturated Fat: 1.5
Carbohydrates: 22
Fiber: 2
Protein: 20

Keywords: lemon chicken soup, comforting soup, easy dinner, healthy soup, gluten-free soup