Cozy Lemon Chicken & Rice Soup

Cozy Lemon Chicken & Rice Soup

This Cozy Lemon Chicken & Rice Soup is the perfect recipe for those days when you need something comforting yet light. It’s a fresh twist on the classic chicken soup, with creamy arborio rice, tender chicken, and a zesty lemon-egg blend that adds a luxurious texture. The combination of herbs and lemon juice gives this soup a bright, refreshing flavor, making it ideal for any season. Best of all, it’s easy to make and ready in just 40 minutes!

Ingredients:

For the Soup:

• 2-3 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, mashed
• 1½ cups arborio rice, uncooked
• 8 cups chicken broth or bone broth
• 1 tsp fresh thyme leaves
• 1 tsp dried oregano
• ½ cup lemon juice + zest of 2 lemons
• 2 eggs
• 2 egg yolks
• ¾ pound cooked boneless, skinless chicken breast, shredded
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper

For Garnishing:

• Chopped parsley
• Aleppo pepper
• Fresh or dried dill

Directions:

Step 1: Start the Soup

1. In a large pot, heat 2-3 tablespoons of olive oil over medium heat. Once hot, add the diced onion and sauté for about 6-7 minutes, until the onions turn translucent.
2. Add the mashed garlic and sauté for another 2 minutes until fragrant.

Step 2: Cook the Rice

1. Stir in the uncooked arborio rice, chicken broth, thyme, and oregano. Mix well, then reduce the heat to low.
2. Cover the pot and let the soup simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the broth.

Step 3: Prepare the Lemon-Egg Mixture

1. In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until smooth and well combined.
2. Slowly ladle about 1¾ cups of the soup broth into the egg mixture, adding a few tablespoons at a time while whisking constantly to avoid curdling the eggs.

Step 4: Blend and Combine

1. Transfer the egg mixture to a blender and blend until smooth. If you don’t have a blender, continue whisking until the mixture is smooth and well-incorporated.
2. Pour the blended lemon-egg mixture back into the pot with the soup, stirring gently to combine.

Step 5: Finish the Soup

1. Add the shredded chicken to the pot, stirring everything together.
2. Season with sea salt and freshly ground black pepper to taste.
3. Allow the soup to heat through gently without bringing it to a boil, as this could curdle the eggs.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with freshly chopped parsley, a sprinkle of Aleppo pepper, and a touch of fresh or dried dill for added flavor and color.
2. Serve the soup warm with crusty bread or a side salad.

Recipe Details:

• Prep Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: 320 kcal per serving

Why You’ll Love This Recipe:

• Bright and Comforting: The lemon juice adds a vibrant, fresh flavor while the creamy texture of the arborio rice and chicken make this soup warm and comforting.
• Nutritious and Hearty: With protein-packed chicken and wholesome rice, this soup is both filling and nourishing.
• Perfect for Any Occasion: Whether you’re feeling under the weather or just need a cozy meal, this soup is an ideal go-to recipe.

Tips for Success:

• Temper the Eggs: Be sure to slowly add the hot broth to the egg mixture to prevent the eggs from scrambling.
• Don’t Boil After Adding Eggs: Once the egg mixture is added to the soup, gently reheat it, but avoid boiling to maintain the creamy texture.
• Customize the Greens: You can substitute kale with spinach or other greens depending on your preference.

This Cozy Lemon Chicken & Rice Soup is sure to become a family favorite, offering both comfort and bright flavors in each spoonful. It’s simple to make, perfect for meal prep, and a delicious twist on classic chicken soup. Enjoy!

Cozy Lemon Chicken & Rice Soup

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• Author: Dulcia
• Total Time: 40 minutes
• Yield: 6 1x

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Description

This Cozy Lemon Chicken & Rice Soup is a delightful combination of comfort and brightness. The rich chicken broth paired with the tangy lemon juice creates a refreshing yet hearty flavor, while the arborio rice gives the soup a creamy texture. Shredded chicken adds a satisfying bite, making this soup both filling and nourishing.

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Ingredients

Scale 1x2x3x

For the Soup:
2–3 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, mashed
1½ cups arborio rice, uncooked
8 cups chicken broth or bone broth
1 tsp fresh thyme leaves
1 tsp dried oregano
½ cup lemon juice + zest of 2 lemons
2 eggs
2 egg yolks
¾ pound cooked boneless, skinless chicken breast, shredded
½ teaspoon sea salt
½ teaspoon ground black pepper
For Garnishing:
Chopped parsley
Aleppo pepper
Fresh or dried dill

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Instructions

Start the soup:
Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for 6-7 minutes until the onions turn translucent.
Add the mashed garlic and sauté for another 2 minutes until fragrant.
Cook the rice:
Stir in the uncooked arborio rice, chicken broth, thyme, and oregano. Reduce the heat to low, cover, and simmer for 20-25 minutes until the rice is tender.
Prepare the lemon-egg mixture:
In a separate large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until smooth.
Slowly ladle about 1¾ cups of the soup broth into the egg mixture, adding a few tablespoons at a time while whisking constantly to prevent the eggs from curdling.
Blend and combine:
Transfer the egg mixture to a blender and blend until smooth. Pour the blended mixture back into the pot with the rest of the soup.
Finish the soup:
Add the shredded chicken to the pot and season with salt and pepper. Stir everything together and let the soup gently heat through, but avoid boiling.
Serve and garnish:
Ladle the soup into bowls and garnish with chopped parsley, fresh or dried dill, and a sprinkle of Aleppo pepper for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 320