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    You are in: Home / Recipes / Lemon Chicken Rice Soup Recipe
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    Lemon Chicken Rice Soup

    Lemon Chicken Rice Soup. Photo by Chef #1803238463

    1/2 Photos of Lemon Chicken Rice Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sackville's Note:

    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.

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    Units: US | Metric


    1. 1
      In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
    2. 2
      Bring to a boil.
    3. 3
      Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
    4. 4
      Stir in chicken.
    5. 5
      Remove from heat.
    6. 6
      Then, in a small saucepan, melt butter and stir in flour until smooth.
    7. 7
      Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
    8. 8
      In a small bowl, beat the eggs until frothy.
    9. 9
      Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
    10. 10
      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.
    11. 11
      Heat gently until soup thickens enough to coat a spoon-- do not boil!
    12. 12
      Add salt and pepper to taste, garnish with lemon.

    Ratings & Reviews:

    • on January 17, 2009


      I agree that this was a little bland so i added extra chicken base to it along with extra lemon. I used 2 9oz cans of swanson chicken undrained. a little more than 1/3 cup rice. I didnt add the chicken till the end of the 20min cooking time since it was already cooked and didn't want it to be mush. i only used 2 eggs and felt that it was sufficient. Instead of adding you egg to the boiling hot soup try tempering it instead. Beat the egg then add lemon juice to it to thin, then whisk in one ladel of broth at a time to the egg mix (about 4 ladels total) this will eliminate the egg spliting and then you can add the egg mix directly to the soup ot without worry of the egg splitting or cooking while mixing in.

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    • on February 02, 2011


      Never did I imagine I could make a soup this delicious! This is the best soup I have ever made and I will absolutely be making in again in the near future! Thank you so much for such a wonderful recipe! It was YUMO!

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    • on August 08, 2010


      This soup was very good! I made it back in the fall and froze the leftovers. I pulled it out when I wanted something light when I was feeling under the weather, and it was the perfect (low fat) comfort food! Thank you for such a great recipe, I'm sure I'll be making it again this fall when the weather cools off.

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    Read All Reviews (84)


    Nutritional Facts for Lemon Chicken Rice Soup

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 250.6
    Calories from Fat 105
    Total Fat 11.7 g
    Saturated Fat 5.4 g
    Cholesterol 154.9 mg
    Sodium 1477.4 mg
    Total Carbohydrate 20.7 g
    Dietary Fiber 0.9 g
    Sugars 2.7 g
    Protein 14.1 g

    The following items or measurements are not included:


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