Lemon chicken and rice soup
Warm up with this zesty Lemon Chicken and Rice Soup recipe! Made with tender chicken breasts, hearty brown rice, fresh veggies, and a splash of lemon juice, it's a perfect blend of wholesome and delicious. Ready in under an hour for a quick yet comforting meal. Try it today! 🍲🍋
- 09 May 2024
- Cook time 60 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Lemon Chicken and Rice Soup is a delicious, comforting, and zesty soup that combines tender chicken, hearty rice, and fresh vegetables with a bright lemony finish. Perfect for a cozy meal or to warm you up on a chilly day, this soup is as nutritious as it is flavorful. Let's dive into how to prepare this delightful dish!
Ingredients:
Instructions:
- Dice the onion, carrot, and celery.
- Cut the chicken breasts into bite-sized pieces.
- Chop the coriander leaves and set them aside.
2. Start Cooking:
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
3. Sauté Vegetables:
- Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
4. Add Rice and Chicken:
- Add the cup of brown rice and the bite-sized chicken pieces to the pot. Stir well to combine with the sautéed vegetables.
5. Add Liquid:
- Pour in 6 cups of chicken broth or water. Increase the heat to bring the mixture to a boil.
6. Simmer:
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 35-40 minutes, or until the rice and chicken are fully cooked and tender.
7. Prepare the Egg-Lemon Mixture:
- In a medium bowl, whisk together the 2 eggs and 3 tablespoons of lemon juice until well blended.
8. Temper the Egg-Lemon Mixture:
- Once the soup is ready, gradually add a ladleful of hot soup into the egg-lemon mixture while continuously whisking to temper the eggs. This prevents them from curdling when added to the hot soup.
9. Combine Mixtures:
- Slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring continuously to combine. This will give the soup a slightly creamy texture.
10. Season:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Stir in the chopped coriander leaves just before serving for a burst of fresh flavor.
- Ladle the hot lemon chicken and rice soup into bowls and enjoy with your favorite crusty bread or a side salad.
Tips:
- Use freshly squeezed lemon juice for the best flavor.
- Make sure to cook the rice separately before adding it to the soup to ensure it doesn't become too mushy.
- For added depth of flavor, sauté the vegetables until they are slightly caramelized before adding the broth.
- Consider using homemade chicken broth for a richer taste.
- To make the soup creamier, temper the eggs by slowly adding hot broth into the beaten eggs before incorporating them into the soup.
- Stir in the coriander leaves just before serving to retain their fresh flavor.
- Feel free to substitute the brown rice with white rice or even quinoa, based on your preference.
With its vibrant lemon flavor and comforting combination of chicken and rice, this Lemon Chicken and Rice Soup is sure to become a household favorite. Serve it up hot and enjoy a nutritious, satisfying meal that's perfect for any day of the week. Enjoy your delicious homemade soup!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 3.80g | 10% |
| Sugar 4.00g | 4% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.98g | 7% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 150mg | 27% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 10mg | 61% |
| Vitamin B6 0.86mg | 51% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 15ug | 12% |
| Minerals | |
| Calcium, Ca 44mg | 3% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 590mg | 17% |
| Selenium, Se 30ug | 57% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 2.10mg | 19% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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