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Lemon Rice and Chicken Soup

Bright, comforting, and irresistibly creamy, this Lemon Rice and Chicken Soup brings together simple ingredients for a bowl that feels both refreshing and satisfying. Tender shredded chicken and velvety Arborio rice create a cozy base, while fresh lemon juice and dill add a burst of flavor that lifts every spoonful. It’s the perfect soup for chilly days or anytime you crave something wholesome and nourishing.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 medium carrot finely chopped
  • 1 small onion diced
  • 4 cups low-sodium chicken broth
  • ½ cup Arborio rice
  • 2 cooked chicken breasts shredded (boneless & skinless)
  • 3 large eggs
  • Juice of 1 lemon
  • ¼ cup fresh dill chopped
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion and carrot, and sauté for about 4–5 minutes until softened.
  • Pour in the chicken broth and bring it to a gentle boil.
  • Add the Arborio rice, reduce heat to medium-low, and simmer uncovered for 15–18 minutes, stirring occasionally until the rice is tender.
  • Stir in the shredded chicken, and season with salt and pepper. Lower the heat to keep the soup warm but not boiling.
  • In a medium bowl, whisk the eggs and lemon juice together until frothy.
  • Slowly ladle 1 cup of hot soup broth into the egg mixture, whisking constantly to temper the eggs.
  • Gradually pour the tempered egg mixture back into the soup, stirring gently until the broth thickens slightly and turns creamy. Do not boil.
  • Add fresh dill and adjust seasoning to taste.
  • Serve warm, garnished with extra dill or a lemon wedge if desired.

Notes

  • Substitute Arborio rice with orzo or jasmine rice for a different texture.
  • For extra creaminess, stir in a tablespoon of butter right before serving.
  • Use freshly squeezed lemon juice — bottled versions can make the soup too sharp.
  • Store leftovers in the fridge for up to 3 days; reheat gently to avoid curdling the eggs.