Lemon Rice Soup
A comforting lemon rice soup with tender chicken, fragrant rice, and bright lemon flavor, perfect for a hearty and refreshing meal suited for family dinners or cold days.
Ingredients
Instructions
- Cover the stewing chicken in a heavy soup pot with water.
- Add the carrot, celery, salt, and peppercorns.
- Simmer until the chicken is tender. Strain the broth.
- Add rice or rosamarina to the broth.
- Cook for 20 to 25 minutes.
- Remove from heat.
- Beat the egg whites until frothy but not dry.
- Add egg yolks one at a time and slowly add lemon juice.
- Gradually add about 2 cups of broth to the egg and lemon mixture.
- Pour the mixture back into the pot and stir well.
- Add chunks of cooked chicken if desired.
- Serve immediately.
Tips & Substitutions
For a richer flavor, consider adding herbs like dill or parsley during cooking. If you don't have orzo, rice can be easily substituted. When beating egg whites, be careful not to overbeat them, as this can lead to a dry texture. For a twist, try adding some sautéed vegetables for added nutrition and color.
Serving Suggestions
Serve the lemon rice soup hot, garnished with fresh herbs or a sprinkle of black pepper. This dish pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving alongside chicken recipes like Greek Lemon Chicken or Chicken With Honey-Raisin Sauce For Two.
Storage & Reheating
Leftover lemon rice soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain a creamy consistency, as the rice tends to absorb liquid over time. Reheat gently on the stove or in the microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Rice Soup contains roughly 846 calories, with 21g protein, 185g carbohydrates, and 8g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (127% of the Daily Value), and potassium (97% of the Daily Value). Note that it is relatively high in sodium, at 2409mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup with leftover chicken?
Absolutely! Using leftover roasted chicken will save time and add extra flavor. Just add the shredded chicken to the broth after the rice has cooked, allowing it to heat through before serving.
Is there a vegetarian version of this soup?
Yes, you can create a vegetarian version by using vegetable broth instead of chicken broth and omitting the chicken. You can enhance the flavor by adding mushrooms or tofu and more vegetables like zucchini or spinach.
Can I freeze lemon rice soup?
Freezing lemon rice soup is not recommended because the rice can become mushy upon thawing. However, you can freeze the broth separately and cook fresh rice when you're ready to enjoy it again. This way, you retain the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).