I had just enough leftover chicken to make this, plus everything else on hand to make this recipe – I love that! This was perfect for a Sunday lunch and we all enjoyed it with our favorite crescent rolls. Thanks for reading, enjoy!
Creamy Chicken + Lemon Rice Soup – adapted from Simply Scratch
- 1 tablespoon Olive Oil
- 1 small onion, diced
- 2 medium peeled carrot, diced small
- 2 stalks celery, diced small
- 8 cups chicken stock or broth
- 3/4 cup white rice
- 2 tablespoons fresh lemon juice, strained
- 2 whole eggs, beaten
- kosher salt and fresh black pepper to taste
- 1 heaping cup leftover shredded chicken
Heat your Dutch oven over medium heat and add one tablespoon of olive oil.
Sauté the diced carrots and celery until they’re just starting to soften. Pour in the low sodium chicken broth and bring to a boil.
Pour in the 3/4 cup of long grain rice. Cover the pot with a tight fitting lid and reduce the heat to medium high. Cook the rice for 20 minutes; stand nearby just in case there’s a boil-over.
In a bowl, beat the two eggs and add in the lemon juice. Once the twenty minutes are up, remove the lid to the soup and gather some of the broth into a ladle. While stirring, slowly pour in the hot broth into the egg mixture. Then pour the warmed egg/broth mixture into the Dutch oven and stir.
Add in the shredded chicken and minced parsley. Taste the soup and check the seasonings, season with salt and pepper to your liking.