Chicken Lemon Rice Soup Recipe
Make Chicken Lemon Rice Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Chicken & Seasoning
Lemon & Finish
Method
Soup Base
- 1
Sweat vegetables
In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter melts and begins to foam. Add the diced onion, carrots, and celery and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.
- 2
- 3
Add liquids
Pour in the chicken broth and the water, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium-high heat.
Chicken & Seasoning
- 4
Season chicken
While the broth is heating, toss the cut chicken pieces with the oregano, thyme, 1 tsp of the salt, and the black pepper in a bowl so the chicken is evenly coated.
- 5
Simmer chicken in soup
When the broth is simmering, add the seasoned chicken pieces to the pot. Reduce heat to maintain a gentle simmer, cover partially, and cook until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C), about 18–22 minutes. Stir occasionally and check rice texture starting at 15 minutes.
- 6
Adjust seasoning
Taste the soup and add the remaining 1/2 tsp salt (or to taste). Adjust black pepper as desired.
Lemon & Finish
- 7
Lemon and egg liaison (optional)
If using the egg for a silkier finish, temper it: place the beaten egg in a small bowl. Ladle about 1/2 cup of the hot soup broth into the egg while whisking constantly to raise its temperature. Slowly pour the tempered egg mixture back into the pot while stirring gently. Do not boil after adding egg or it will curdle. Alternatively skip the egg for a lighter broth.
- 8
Add lemon and herbs
Stir in the fresh lemon juice and lemon zest. Add the chopped parsley and most of the sliced green onions (reserve a few for garnish). Simmer gently off heat for 1–2 minutes to meld flavors; again avoid boiling if you used egg.
- 9
Finish and serve
Ladle the soup into bowls, garnish with remaining green onions and an extra sprinkle of lemon zest if desired. Serve hot with crusty bread or pita. Soup keeps in the refrigerator for up to 3 days; rice will continue to absorb liquid, so add a splash of broth when reheating if needed.