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Lemon Rice Chicken Soup

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 308kcal

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
US Customary - Metric

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