Lemon Chicken Rice Soup
Bright chicken and rice soup with lemon. Greek-inspired, naturally creamy from egg and lemon.
Easy ยท 30 minutes
Ingredients
- 400g cooked chicken, shredded
- 1/2 cup rice
- 4 cups chicken broth
- 2 eggs
- Juice of 1 lemon
- Salt and pepper
- Fresh parsley
Steps
- Bring broth to boil. Add rice and cook 15 minutes.
- Add shredded chicken.
- In bowl, whisk eggs and lemon juice together.
- Slowly ladle hot soup into egg mixture while whisking.
- Pour egg mixture back into pot. Stir. Do not boil.
- Season and serve with parsley.
Why this works
Beaten egg and lemon juice whisked into hot broth creates a silky, naturally creamy texture without cream.