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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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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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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Awesome soup. I am the worst cook when it comes to soup and this one is a winner. Would definitely make this again. I had turkey broth and turkey instead of chicken. I used brown rice. I cooked it in the broth alone for 40 minutes and then put in the vegetables for 20 minutes. Wow.
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This is one of the most delicious things I've ever made, I absolutely loved it! The only thing I did differently was to add more lemon, but that's because I'm a lemon fiend. I didn't have any problem at all with blandness, probably because I tossed in a huge clump of chicken crystal things. This is now my favorite soup, thank you!
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Loved it. Used barley instead of rice and added spinach at the very end.
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I've had to triple this recipe whenever I make it. I do add a little extra vegetables but everyone who has tried it, loves it. It's had at least 20 thumbs up from my family and friends.
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Fantastic! Such a nice flavor and consistency. I added more veggies (the same ones the recipe calls for - just more of them) just so I could stretch it out a bit. I had never made a soup before that had eggs added. Quite good! Thanks for sharing!
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Really good soup. Used left over rice, so put it in at the same time as the chicken. Will definitely make again. Thanks for the recipe!
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Very good recipe me and my husband love it. This lemon chicken soup recipe has a clean and fresh taste. I like the fact that I have to season it myself.
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Perfect for a rainy day! I cheated and used shredded rotisserie chicken and also substituted brown rice. Added a little extra lemon for great flavor. This was my first time adding eggs to soup for thickness and I had no problem!
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Yes, I know that it is summer but I found this recipe and I had to try it. It is really good. The egg gives it a creamy richness that I am enjoying a lot. I used some cold leftover chicken which I added after I took the soup off the stove to cool and before I added the eggs so that the chicken would cool off the soup and not curdle the eggs. It worked really well and the broth is perfect. Thank you for the lovely recipe! Will be making this a lot in the future. Yummy!
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This is a delicious lemon rice soup recipe. I made some adjustments by poaching the chicken breasts during step 3 (during simmer). Then I removed the chicken, diced and added back in. This made the chicken moist and tender. I used two whole boneless, skinless chicken breasts. Instead of using a chicken bouillon I used 1 Knorr homestyle Stock packet. Also, used a half cup of rice instead of the smaller amount. This was truly the best chicken lemon rice soup I've ever had!
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I searched for a recipe after thoroughly enjoying a similar soup at a local restaurant. I am thrilled with the way this soup turned out.
I did alter the method, however, based on past cooking experience.
I sliced a boneless, skinless chicken breast lengthwise into thirds and cooked it along with the broth mixture (I used Better than Bouillon as I did not have any homemade stock on hand). I then removed the chicken pieces, diced them and set them aside.
I made the roux, took it off heat, and whisked in the lemon juice, lemon zest (love that Microplane), the beaten eggs and seasoning. I ladled broth into the roux mixture to temper and then poured the tempered roux/eggs into the soup. Added chicken and adjusted seasoning.
Super easy! The lemon flavor really shines through and this soup will be a new comfort food staple in our house.
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I used leftover Lemon Pepper Rabbit #470961 in this, including the liquid, so of course the meat in this is rabbit. It tasted really good but I was put off by the heated but not really cooked eggs. I never made anything with that technique before.
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We loved this easy to make soup. I left out the chicken and reduced the lemon a little. I have never made anything like this before, but we thoroughly enjoyed it. Thanks for the recipe.
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We love this soup! My husband is hard to please and he loves it. The only thing I did different is sautee the veggies in a little oil before adding to chicken broth to make sure they got tender enough. I will make this a regular meal.
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Delicious! I used 1/2 c. rice and added a little bit more broth. I omitted the bouillon cube. It turned out great! Will definitely add this to my keepers file!
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The whole family loved this! Thanks for sharing. I added an extra tbsp. of lemon juice just for that extra zest but otherwise made as is. Delicious!
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