Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Red onion diced small
- 1/3 cup Celery diced small
- 1/2 cup Carrots peeled and diced small
- 4 cloves Garlic minced
- 1/2 tsp Dried oregano
- 6 cups Chicken broth
- 1/2 lb Chicken breast boneless skinless diced into bite sized chunks
- 2 tbsp Lemon juice freshly squeezed, use more as needed
- 1/2 cup White rice
- 4 Eggs beaten
- 8 slices Lemon garnish
- 1/4 cup Fresh parsley chopped, plus more for garnish
- 1/2 cup Oyster crackers
Instructions
- Season the chicken with salt and pepper.
- Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, garlic, and oregano until the celery starts to soften. Season with salt and pepper.
- Stir in the broth, chicken, lemon juice, and rice. Cover with a lid and bring to a simmer until the rice is cooked, about 20 minutes. Refer to the instructions on the package for cooking time.
- Once the rice is tender, simultaneously stir a ladle of the broth to into the beaten egg until fully incorporated. Repeat this 1 or two more times to temper the egg so it does not curdle when added to the soup.
- Stir the egg into the simmering soup, it will thicken up to a creamy consistency. (add broth if the soup becomes too thick). Add more lemon if needed so there is a lemony flavor but not overpowering. Adjust the seasoning with salt and pepper to taste. Remove from the heat and stir in the parsley.
- Garnish with lemon slices and parsley. Serve with crackers.
Nutrition
Calories: 308kcal | Carbohydrates: 30g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 1498mg | Potassium: 739mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3297IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 3mg
Lemon Rice Chicken Soup
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Red onion diced small
- 1/3 cup Celery diced small
- 1/2 cup Carrots peeled and diced small
- 4 cloves Garlic minced
- 1/2 tsp Dried oregano
- 6 cups Chicken broth
- 1/2 lb Chicken breast boneless skinless diced into bite sized chunks
- 2 tbsp Lemon juice freshly squeezed, use more as needed
- 1/2 cup White rice
- 4 Eggs beaten
- 8 slices Lemon garnish
- 1/4 cup Fresh parsley chopped, plus more for garnish
- 1/2 cup Oyster crackers
Instructions
- Season the chicken with salt and pepper.
- Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, garlic, and oregano until the celery starts to soften. Season with salt and pepper.
- Stir in the broth, chicken, lemon juice, and rice. Cover with a lid and bring to a simmer until the rice is cooked, about 20 minutes. Refer to the instructions on the package for cooking time.
- Once the rice is tender, simultaneously stir a ladle of the broth to into the beaten egg until fully incorporated. Repeat this 1 or two more times to temper the egg so it does not curdle when added to the soup.
- Stir the egg into the simmering soup, it will thicken up to a creamy consistency. (add broth if the soup becomes too thick). Add more lemon if needed so there is a lemony flavor but not overpowering. Adjust the seasoning with salt and pepper to taste. Remove from the heat and stir in the parsley.
- Garnish with lemon slices and parsley. Serve with crackers.
Nutrition
Calories: 308kcalCarbohydrates: 30gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 200mgSodium: 1498mgPotassium: 739mgFiber: 2gSugar: 2gVitamin A: 3297IUVitamin C: 44mgCalcium: 86mgIron: 3mg
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