Best 3 Easy Chicken Lemon Rice Soup Recipes
Indulge in the tantalizing flavors of Easy Chicken Lemon Rice Soup, a culinary delight that combines the comforting warmth of chicken broth with the zesty brightness of lemon and the hearty goodness of rice. This delectable soup is not only a palate-pleaser but also a breeze to prepare, making it an ideal choice for busy weeknight dinners or cozy weekend lunches.
In this comprehensive guide, we'll take you through three enticing variations of this classic soup, each offering a unique twist on the original. From the traditional version bursting with chicken, rice, and vegetables to a creamy rendition enriched with coconut milk and a spicy Sriracha version that packs a flavorful punch, there's a recipe here to suit every taste preference. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that's sure to leave you craving more.
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
LEMON CHICKEN & RICE SOUP
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington
Provided by Taste of Home
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
LEMON CHICKEN RICE SOUP
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Provided by Sackville
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
Tips:
- Use high-quality chicken broth for the best flavor. If you don't have time to make your own, use a good store-bought brand.
- If you don't have a lemon, you can use 1/4 cup of lemon juice instead.
- Add some chopped fresh parsley or cilantro to the soup before serving for a pop of color and flavor.
- Serve the soup with a side of crusty bread or crackers for a complete meal.
- If you want a thicker soup, add more rice or cornstarch. If you want a thinner soup, add more broth.
- This soup is also great for freezing. Simply let it cool completely, then store it in an airtight container in the freezer for up to 3 months.
Conclusion:
This easy chicken lemon rice soup is a delicious and comforting meal that's perfect for a cold winter day. It's also a great way to use up leftover chicken. With just a few simple ingredients, you can have a delicious and healthy soup that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give this chicken lemon rice soup a try.
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