Lemon Rice and Chicken Soup
The recipe Lemon Rice and Chicken Soup can be made in roughly 30 minutes. For $1.27 per serving, you get a main course that serves 6. One serving contains 192 calories, 15g of protein, and 7g of fat. It is perfect for Winter. 251 person were glad they tried this recipe. If you have salt, pepper, dill, and a few other ingredients on hand, you can make it. It is brought to you by Jo Cooks. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 59%, this dish is solid. Try Lemon Chicken & Rice Soup, Lemon Chicken Soup with Rice, and Lemon Rice and Chicken Soup for similar recipes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 cup Arborio rice *
1 medium carrot chopped
1/4 cup dill chopped
3 eggs
3 tbsp lemon juice freshly squeezed
4 cups chicken broth low sodium
1 tbsp olive oil
1 small onion chopped
1 tsp pepper or to taste
1/2 tsp salt or to taste
2 chicken breast cooked and shredded with 2 forks, skinless and boneless
Equipment:
dutch oven
bowl
pot
ladle
Cooking instruction summary:
InstructionsHeat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.Meanwhile in a small bowl beat the egg together with lemon juice.Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.Stir in the dill and cook for a couple more minutes before serving.To serve you could top this soup with some feta cheese, fresh dill and lemon slices.
Step by step:
1. Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and carrot and cook for about 5 minutes or just until the carrot is tender and the onion is translucent.
2. Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.Meanwhile in a small bowl beat the egg together with lemon juice.
3. Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir.
4. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.Stir in the dill and cook for a couple more minutes before serving.To serve you could top this soup with some feta cheese, fresh dill and lemon slices.
Nutrition Information:
covered percent of daily need
