Chicken Lemon Soup with Rice
This Turkish chicken lemon soup with rice is light, creamy (without cream!), and packed with comforting flavor. Similar to Greek avgolemono, it’s made with eggs, lemon juice, and tender chicken for a cozy one-pot meal that’s perfect for weeknights or make-ahead lunches.
Servings 6
Calories 233kcal
Ingredients
- 6 cups chicken stock
- ½ cup basmati or jasmine rice rinsed
- 2 cups cooked shredded chicken
- 2 egg yolks
- ¼ cup lemon juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh parsley for garnish
Instructions
- In a large pot, bring chicken stock to boil and add rice. Reduce to simmer, cover the pot and cook until rice is about halfway cooked, about 15 minutes
- Add shredded chicken and continue cooking until rice is fully cooked, another 10 minutes.
- In another bowl, whisk together egg yolks and lemon juice. Slowly stream in a ladle of hot broth, whisking at the same time to temper the eggs and prevent curdling.
- Remove soup from heat and slowly stir egg mixture in, whisking continuously. Soup can be cooked on low heat to thicken, just do not bring to boil or you may curdle the eggs.
- Season with salt and pepper and garnish with parsley.
Notes
This recipe is from Samantha Ferraro's cookbook, The Weeknight Mediterranean Kitchen.
My kids love this soup as is or when I add 1 cup of chopped carrots and 1 cup of chopped celery to the soup.
TO STORE: Store any leftover soup in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can freeze leftovers, but the eggs will separate giving the soup a curdled texture when thawed. It is still delicious and edible. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1bowl | Calories: 233kcal | Carbohydrates: 20.1g | Protein: 24.4g | Fat: 5.4g | Saturated Fat: 1.7g | Cholesterol: 159mg | Sodium: 1780mg | Fiber: 1.2g | Sugar: 1.5g
