RICE SOUP RECIPE RECIPES

Name: Lemon Chicken Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 6 cups chicken broth; 1 chicken bouillon cube; 1/3 cup rice, uncooked; 1/3 cup carrot, diced; 1/3 cup celery, chopped; 1/4 cup onion, finely chopped; 1 cup chicken, cubed and cooked; 2 tablespoons butter; 2 tablespoons flour; 3 eggs; 3 tablespoons lemon juice; salt and pepper; lemon slice (optional); sliced green onions or parsley (optional)

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LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM

Lemon Chicken Rice Soup Recipe - Food.com image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

Steps:

In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
Stir in chicken.
Remove from heat.
Then, in a small saucepan, melt butter and stir in flour until smooth.
Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
In a small bowl, beat the eggs until frothy.
Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
Heat gently until soup thickens enough to coat a spoon-- do not boil!
Add salt and pepper to taste, garnish with lemon.

Nutrition Facts : Calories 250.7, FatContent 11.8, SaturatedFatContent 5.5, CholesterolContent 154.9, SodiumContent 1477.5, CarbohydrateContent 20.7, FiberContent 1, SugarContent 2.8, ProteinContent 14.1

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