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Chicken Lemon Rice Soup | The Nutritionist Reviews

Chicken Lemon Rice Soup is a cozy, filling soup loaded with rice, chicken, carrots, celery and the most delicious creamy (but has no cream) lemon broth!

On a freezing January day, this Chicken Lemon Rice Soup is sure to warm you right up! Made healthy with brown rice, added vegetables like celery and carrots and lean chicken breast, this soup is a great choice after enjoying holiday eating. 

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I always order Chicken Lemon Rice Soup whenever I see it on a menu. It is so delicious and this version is honestly even better. With a little more lemon flavor for those who love lemon like I do, it is so tasty. Really, this meal is a complete meal on it’s own but if you want to pair it with bread or a Greek salad, you certainly can do so. 

Bowl of Chicken Lemon Rice Soup

Making this soup is fairly easy but it does require a bit of patience. The step where you add the broth to the egg mixture is very important to do it slowly and so is the part where you add the egg mixture into the pot of soup. Take your time so the eggs do not scramble. This happened to me years ago and I got nervous to make the soup again. Don’t worry, as long as you follow the directions, it will turn out awesome. Cozy up with a delicious bowl of chicken lemon rice soup today! It reheats really well all week. 

Chicken Lemon Rice Soup

Yield: serves 8 

Chicken Lemon Rice Soup is a cozy, filling soup loaded with rice, chicken, carrots, celery and the most delicious creamy (but has no cream) lemon broth!

Prep Time: 10 minutes Cook time: 25 minutes Total time: 35 minutes


2 tablespoons olive oil

1 pound boneless, skinless chicken breasts

3 large carrots, sliced

1 cup chopped celery

1/3 cup diced green onions

8 cups low-sodium chicken broth

1 1/2 cups quick cook brown rice

4 large eggs

1/2 cup lemon juice

1/4 cup fresh dill, chopped

Black pepper


  1. Heat 1 tablespoon of olive oil in a large pot and sauté chicken breasts until they are cooked through. Remove chicken from the pot. Once cooled down, finely chop chicken and set to the side.
  2. Add the other tablespoon of olive oil to the pan and heat. Add in celery and carrots and cook for about 4 minutes until soft. Add in green onion and stir.
  3. Add chicken broth to the pot with the brown rice. Cook until the rice is al dente (just soft enough but not mushy). 
  4. Whisk together the eggs and lemon juice. With a ladle, scoop out a 2 cups of the soup broth. While whisking the egg mixture, very slowly pour little bits of the broth into the eggs while combine. Take your time as this step is super important.
  5. Turn off the heat. While stirring the soup, very slowly pour the egg mixture into the soup. If it looks like the eggs are scrambling while you’re pouring them in, pause and let the soup cool down for a few minutes before continuing.
  6. Add in the fresh dill. If you love lemon, serve with extra lemon slices.
  7. Stores well in the fridge for up to 5 days.


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