Back to Chicken and Rice Soup with Lemon All Reviews for Chicken and Rice Soup with Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken and Rice Soup with Lemon Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 7 cups low-sodium chicken broth 3/4 pound boneless, skinless chicken breast (1 large chicken breast half) 1 cup long-grain white rice 3 large eggs 1/3 cup fresh lemon juice (from 2 lemons) Coarse salt and ground pepper Chopped fresh dill, for serving
Gallery Chicken and Rice Soup with Lemon
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
Chicken and Rice Soup with Lemon
Chicken and Rice Soup with Lemon
Chicken and Rice Soup with Lemon
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 7 cups low-sodium chicken broth 3/4 pound boneless, skinless chicken breast (1 large chicken breast half) 1 cup long-grain white rice 3 large eggs 1/3 cup fresh lemon juice (from 2 lemons) Coarse salt and ground pepper Chopped fresh dill, for serving
Directions
In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.
Reviews (4)
Add Rating & Review 58 Ratings 5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
Reviews (4)
Add Rating & Review 58 Ratings 5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
Add Rating & Review
58 Ratings 5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
58 Ratings 5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
58 Ratings 5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
5 star values: 11 4 star values: 20 3 star values: 15 2 star values: 9 1 star values: 3
Martha Stewart Member Rating: 5 stars 06/04/2012 This recipe is in heavy rotation at our house. All 6 of us like it. I also cut back a little on the lemon for pickier palates, but it is a very consistent recipe - healthy, quick, modern comfort food! Martha Stewart Member Rating: 4 stars 01/22/2012 Just finished making this and it was GREAT! I'm not much of a fan of rice soups, but the lemon made this more sophisticated. Whisking the lemon juice and broth into the eggs really made for an almost creamy soup with out the cream! I'm making it again very soon. Martha Stewart Member Rating: Unrated 10/09/2010 This is a lovely soup -- very refreshing, with a silky texture that sets it apart from "regular" chicken soups. I do trim the amount of lemon juice in it, however. Instead of the recommended amount, I only end up using about 3 tbs. This allows the lemon to add brightness, but it doesn't make the entire soup "lemony." Martha Stewart Member Rating: Unrated 05/18/2010 I did not add the eggs and I forgot the lemon juice. I added one sliced leek and two sliced parsnips. It was really great. My nephew gave it an 11 out of 10!Martha Stewart Member
Rating: 5 stars 06/04/2012
This recipe is in heavy rotation at our house. All 6 of us like it. I also cut back a little on the lemon for pickier palates, but it is a very consistent recipe - healthy, quick, modern comfort food!
Rating: 5 stars
Rating: 4 stars 01/22/2012
Just finished making this and it was GREAT! I’m not much of a fan of rice soups, but the lemon made this more sophisticated. Whisking the lemon juice and broth into the eggs really made for an almost creamy soup with out the cream! I’m making it again very soon.
Rating: 4 stars
Rating: Unrated 10/09/2010
This is a lovely soup – very refreshing, with a silky texture that sets it apart from “regular” chicken soups. I do trim the amount of lemon juice in it, however. Instead of the recommended amount, I only end up using about 3 tbs. This allows the lemon to add brightness, but it doesn’t make the entire soup “lemony.”
Rating: Unrated
Rating: Unrated 05/18/2010
I did not add the eggs and I forgot the lemon juice. I added one sliced leek and two sliced parsnips. It was really great. My nephew gave it an 11 out of 10!
All Reviews for Chicken and Rice Soup with Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken and Rice Soup with Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
