Creamy Chicken Lemon Rice Soup Recipe

Whether it's winter, spring, summer, or fall, preparing a batch of chicken lemon rice soup is always a good idea. This recipe has the perfect amount of chicken and rice to make it a hearty meal. At the same time, it seems on the lighter side because of the lemon flavor, which is also off-the-charts delicious. If you're a fan of soup, then this is a must-add to your weekly rotation. The dish requires just 10 minutes of prep time and 35 minutes of cook time, and it's sure to please the whole family. Trust us on this one — people of all ages will love this recipe.

Recipe developer Ting Dalton of Cook Simply is the brains behind this delightful recipe that will leave you wanting more. She notes that she loves how easy it is, and let's be honest: Who doesn't love putting together an easy recipe? "I love the simplicity and the combination of flavors," she shares. "The zesty kick really complements the other ingredients, and the addition of the eggs really gives it a creamy finish."

Keep scrolling to find out how to whip up this yummy soup right at home. You definitely don't want to skip out on learning this new recipe.

Gather the ingredients to prepare creamy chicken lemon rice soup

The first order of business is to grab all of the ingredients you will need to prepare this creamy soup. The main star of the soup is, of course, the chicken, but you can simply use a rotisserie or leftover chicken, which makes things pretty easy. After that, you will need to gather 1 cup of arborio rice and 2 cups of chicken broth. The soup is full of healthy veggies, including onion, garlic for flavor, and carrot. A few eggs are needed for a little bit more protein, in addition to lemons and vegetable oil, and you've almost completed the list.

Last but not least is salt and pepper for seasoning, which you probably already have at home. Additionally, plan on grabbing chopped fresh parsley for an excellent garnish.

Add oil to the skillet, and cook the veggies

Now that you have everything together, take out a deep skillet or a Dutch oven, whichever you prefer or have available. Add in the oil, and put it over heat. Once the skillet or Dutch oven gets hot, toss in the onions, carrots, garlic, and cook until they begin to soften. "You can also add more vegetables — chopped celery works well, as do garden peas," Dalton shares.

The process shouldn't take more than about five to eight minutes total, and you can poke the veggies with a fork to check and make sure they're soft. Alternatively, you can also do a taste test to check for doneness, which is our personal favorite method.

Add the rice

Once the veggies are soft, add a few more items, including the rice. Make sure to combine it well with the other ingredients. Next, throw in the chicken broth, and bring the whole mixture to a boil. When the water starts to bubble, you can turn down the heat, and let the soup simmer for about 20 minutes. Be sure that you stir it occasionally as it simmers. This will ensure that all of the flavors mix together well, and it will also prevent the veggies from sticking to the bottom of the pan.

Beat the eggs, and add more water

While the soup is coming to a simmer, take out a bowl. Add your eggs and the juice from the two lemons, and stir it well. Set it to the side, because you will need it in a second.

When the soup is cooking, the rice will soak up a lot of your broth. If you prefer the soup to be thicker and heartier, then you can keep it as it is. If you want the soup a little more watery, you can go ahead and add more boiling water until it reaches the consistency you like. The process is all just a matter of preference but it will be delicious either way! "I also like this soup hearty and chunky, which makes it really comforting for a main meal," Dalton shares.

Add the lemon-egg mixture to the soup

Once you've added additional water or left the soup as-is, you can go ahead and add in the lemon-egg mixture. Just pour a little bit at a time, and keep stirring the soup as you go. Be sure that you don't dump in the whole mixture at a time, and do it little by little. The egg mix will help the soup to get creamier, and it will complete the cooking portion of the soup. After you've added the egg mix, you are just about done. Now wasn't that easy?

Season the soup, and serve

Feel free to serve the soup in whatever bowl you see fit. Then, add the salt and pepper, and sprinkle in the chopped parsley before serving. "If you want to add another layer of flavor, you can also sprinkle some crumbled feta cheese on top before serving," Dalton says. As far as other serving suggestions are concerned? "It's such a filling dish there really is no need to serve with anything else except some warm crusty bread or garlic bread," Dalton shares.

If you happen to have any leftovers, Dalton says they will keep well for up to three days when stored in a good container in the fridge. You can also freeze them for up to a month, then thaw before heating and serving. Eat up, because this creamy soup recipe is a definite keeper!

Creamy Chicken Lemon Rice Soup Recipe
5 from 27 ratings
No matter the time of year, making lemon rice soup is always a good idea. This recipe has the perfect amount of chicken and rice to make it a hearty meal.
Prep Time
10
minutes
Cook Time
35
minutes
Servings
6
Servings
bowl of creamy lemon soup
Total time: 45 minutes
Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 carrot, chopped into pieces
  • 2 cloves garlic, chopped
  • 1 cup arborio rice
  • 2 cups chicken broth
  • 11 ounces rotisserie chicken or leftover chicken
  • 3 large eggs
  • 2 lemons, juice only
  • salt, to taste
  • pepper, to taste
  • handful fresh parsley, chopped
Directions
  1. Add the oil to a deep skillet or Dutch oven over medium heat. Once hot, add the onions, carrots, and garlic, and fry them until they begin to soften, around 5 to 8 minutes.
  2. Add the arborio rice, and combine well with the other ingredients.
  3. Once combined, add the chicken broth, and bring to the boil.
  4. Once boiling, turn down the heat, and simmer for around 20 mins. Stir occasionally.
  5. Add the chicken.
  6. In a bowl, beat the eggs, and add the juice of two lemons. Stir well.
  7. Add the lemon-egg mixture a little bit at a time to the soup, and keep stirring until the egg is well combined.
  8. Season to taste, and then sprinkle with chopped parsley before serving.
Nutrition
Calories per Serving 359
Total Fat 16.1 g
Saturated Fat 3.7 g
Trans Fat 0.1 g
Cholesterol 134.4 mg
Total Carbohydrates 35.0 g
Dietary Fiber 2.4 g
Total Sugars 3.2 g
Sodium 577.4 mg
Protein 17.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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