Lemon Chicken Soup with Rice – A Cozy, Quick Comfort Classic
This lemon chicken soup with rice is similar to avgolemono soup, a traditional Greek recipe. It combines comforting ingredients like chicken, veggies, and rice with a zesty lemon-egg sauce that gives it a bright, tangy finish. Naturally gluten-free, it can also be made Whole30, low carb, and paleo!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6
- Category: Soups
- Method: Stove Top
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 12–16 ounces cooked shredded chicken breast
- 8 cups chicken broth
- 1 cup chopped white onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3/4 cup long grain white rice
- 1/2 cup lemon juice
- 2 eggs
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Chopped fresh parsley, for garnish
Instructions
1. Heat olive oil in a Dutch oven or large pot over medium heat.
2. Add celery, onion, carrots, minced garlic, salt, and pepper. Sauté for 3-4 minutes until vegetables begin to soften.
3. Add chicken broth and bring to a low boil. Once boiling, stir in rice. Cover and simmer for about 20 minutes.
4. Remove lid and stir in shredded chicken. Keep the soup on a low simmer while you prepare the lemon sauce.
5. In a bowl, whisk together the eggs and lemon juice. Slowly add about 1/2 to 1 cup of the hot broth to the mixture, a quarter cup at a time, whisking constantly to temper the eggs.
6. Add the lemon-egg mixture to the pot and stir thoroughly. Remove from heat immediately to avoid scrambling the eggs.
7. Garnish with fresh parsley (and feta if desired) and serve warm.
Notes
To make this recipe grain-free and low carb, replace white rice with cauliflower rice and reduce the simmer time to 15 minutes.
Leftovers store well in the refrigerator for up to 4 days.
The lemon sauce is key to the authentic Greek flavor—don’t skip it!
Find it online: https://cookingwithramsay.com/lemon-chicken-soup-with-rice/