Lemon Chicken and Rice Soup
No matter the time of the year, I’m always up for a good bowl of soup, especially if it has lemon in it. This cozy lemon chicken and rice soup is full of savory shredded chicken perfectly paired with lots of tart lemon juice and fresh dill. The best part is it’s so easy to make! I literally cannot put this down when I start eating and usually end up going for seconds.
PREP TIME: 5 MINS COOK TIME: 45 MINS TOTAL TIME: 50 MINS
Ingredients
- 2 tablespoons oil
- 1 to 2 shallots, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 chicken breasts
- 1/2 cup rice
- 1 lemon, juiced
- 2 eggs
- 1/3 cup dill, chopped
Instructions
In a large pot, heat the oil and add the shallot and garlic. Stir fry until fragrant, about 1 minute.
Add the chicken broth, bay leaf, salt, pepper, and chicken breasts. Bring to a boil.
Once boiling, reduce the heat and let simmer for 20 minutes.
Pull out the chicken and shred it. Add the shredded chicken back into the pot.
Add the rice and bring to a boil.
Once boiling, reduce the heat and let simmer for 20 minutes.
In a small bowl, whisk together the lemon juice and eggs.
While stirring the soup, slowly add the eggs to the pot.
Add the dill. Cook for 5 more minutes.
Serve and enjoy!
