Lemon Chicken Rice Soup

Hey everyone!  I’m actually posting a new recipe!  I know, you can lift your jaw off the floor now! 🙂  No excuses from me…life gets in the way sometimes, and sometimes other priorities have to come before the blog.  I know, bummer! 🙂  But I’m still excited about sharing recipes with you all, so don’t worry, the blog isn’t ending or anything!

By the way, what do you think of the new look? 😀

Also by the way, if you haven’t stopped by in awhile, you’ll notice I have a page now dedicated to Crockpot recipes.  Click on over if crockpotting is something that tickles your fancy!

Seems like I’ve been making this soup non stop this summer.  Lemon is just so refreshing in the summer (well, anytime really) and you know my adoration for soup!  I have received a constant stream of requests for this recipe, so you know its good!

Lemon Chicken Rice Soup adapted from Simply Recipes


  • 2 TBS. olive oil
  • 1 C. chopped onion
  • 5 C. chicken stock, plus 1 C. water
  • 1/2 C. rice
  • 1 pound skinless chicken breast, diced
  • Salt
  • 4 TBS. lemon juice
  • 3 eggs


1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While the onions are cooking, prepare the rice in another pot.

2 When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the rice is nearly done — drain any extra water from the rice and add it to the chicken broth mixture.  Add the diced chicken to the pot and let this cook about 8 minutes.  Taste the soup and add salt if needed.

3 Beat the 3 eggs in a bowl. Whisking constantly, add the 4 TBS. lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. (This is so that the eggs don’t cook too fast when you add them to the soup…resulting in “scrambled eggs” in your soup.)  It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle’s worth of hot broth. Do this three times.

4 Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other.


When reheating soup for leftovers, you can reheat on the stovetop or in the microwave.  Just make sure not to boil the soup so as to avoid scrambling the eggs.

Note: What’s the point of the eggs anyway?  They give the soup a creaminess without adding extra fat and calories by using cream.



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