Cozy Lemon Chicken & Rice Soup Recipe

Introduction

This Cozy Lemon Chicken & Rice Soup is a comforting bowl of warmth and brightness, perfect for chilly days or when you need a soothing meal. Creamy and tangy with a hint of herbs, it’s a delightful twist on classic chicken soup that will quickly become a favorite.

Ingredients

• 2-3 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, mashed
• 1 ½ cups arborio rice, uncooked
• 8 cups chicken broth or bone broth
• 1 teaspoon fresh thyme leaves
• 1 teaspoon 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
• Chopped parsley (for garnish)
• Aleppo pepper (optional, for garnish)
• Fresh or dry dill (for garnish)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 6-7 minutes until translucent, then stir in the mashed garlic and cook for another 2 minutes.
2. Step 2: Add the uncooked arborio rice, chicken broth, thyme, and oregano. Reduce heat to low, cover, and simmer for 20-25 minutes until the rice is tender.
3. Step 3: In a large bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until well combined. Set aside.
4. Step 4: Slowly ladle about 1 ¾ cups of hot soup into the egg mixture, adding a few tablespoons at a time while whisking constantly to prevent curdling.
5. Step 5: Transfer the tempered egg mixture to a blender and blend until smooth. Pour the mixture back into the pot with the rest of the soup.
6. Step 6: Stir in the shredded chicken, and season with sea salt and ground black pepper to taste.
7. Step 7: Garnish each bowl with chopped parsley, dill, and a sprinkle of Aleppo pepper if using. Serve warm and enjoy your cozy meal!

Tips & Variations

• Use bone broth instead of regular chicken broth for deeper flavor and added nutrients.
• For a thicker soup, let it simmer uncovered for an additional 5-10 minutes after adding the egg mixture.
• Substitute arborio rice with short-grain rice if needed, but cooking times may vary.
• To make it vegetarian, omit the chicken and use vegetable broth, adding sautéed mushrooms or tofu for protein.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the eggs. This soup does not freeze well due to the egg and rice texture, so it’s best enjoyed fresh or within a few days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken from a rotisserie?

Yes, pre-cooked chicken works perfectly in this recipe. Simply shred it and add it in the final step to warm through.

What if I don’t have fresh lemons for zest and juice?

You can use bottled lemon juice in place of fresh juice, but fresh lemon zest adds a brighter flavor. If fresh lemons aren’t available, consider omitting the zest or adding a small amount of lemon extract for a similar effect.

Cozy Lemon Chicken & Rice Soup Recipe

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★★★★★

4.9 from 132 reviews

Cozy Lemon Chicken & Rice Soup is a comforting, bright, and creamy soup featuring tender chicken, creamy arborio rice, and fresh lemon zest and juice. This hearty soup balances savory herbs and garlic with refreshing lemon, finished with a smooth, velvety texture achieved by blending a portion of the soup with an egg-lemon mixture. Perfect for cold days or whenever you need a warm, nourishing meal.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Soup:

• 2–3 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, mashed
• 1 ½ cups arborio rice, uncooked
• 8 cups chicken broth or bone broth
• 1 tsp fresh thyme leaves
• 1 tsp dried oregano
• ½ cup lemon juice (juice of about 2 lemons)
• 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 (optional)
• Fresh or dry dill

Instructions

1. Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 6-7 minutes until translucent. Add mashed garlic and cook for another 2 minutes until fragrant.
2. Cook Rice with Broth and Herbs: Stir in the arborio rice, chicken broth, thyme, and oregano. Reduce heat to low, cover the pot, and simmer gently for 20-25 minutes until the rice is tender.
3. Whisk Egg and Lemon Mixture: In a large separate bowl, whisk together the eggs, egg yolks, lemon zest, and lemon juice until well combined. Set aside.
4. Temper the Egg Mixture: Slowly ladle about 1 3/4 cups of the hot soup into the egg-lemon mixture a few tablespoons at a time, whisking constantly to prevent curdling.
5. Blend the Tempered Mixture: Pour the tempered egg and soup mixture into a blender and process until smooth and creamy.
6. Combine and Finish Soup: Pour the blended mixture back into the pot with the remaining soup. Stir in shredded chicken, sea salt, and black pepper. Heat gently to warm through without boiling.
7. Garnish and Serve: Ladle soup into bowls and garnish with chopped parsley, fresh or dry dill, and optional Aleppo pepper. Serve immediately and enjoy your cozy lemon chicken and rice soup.

Notes

• Be careful when adding hot soup to eggs—adding it slowly while whisking is key to avoid scrambling the eggs.
• Using arborio rice gives the soup a creamy texture; substitute with other short-grain rice if unavailable, though texture will differ slightly.
• Adjust lemon juice to taste for more or less brightness.
• The soup can be reheated gently over low heat; avoid boiling to prevent egg curdling.
• Chicken broth can be homemade or store-bought; bone broth adds extra richness.
• Optional Aleppo pepper adds a mild spicy kick and depth.

Keywords: lemon chicken soup, lemon chicken and rice soup, creamy chicken soup, arborio rice soup, cozy winter soup, lemon garlic soup