This Chicken Lemon Rice Soup is my absolute favorite! When I was a little girl, Sunday after church was the only time during the week that our family would go out to eat.
We would almost always go to the same restaurant in Soldotna, Alaska, where they had a salad bar with this soup. Going out to eat with my family and enjoying salad and this soup is still a beautiful memory from my childhood.
Once I got married and had my own children, I experimented to perfect this recipe so it would taste just as I remembered it. After many years spent refining it, I now want to share it with you.
The egg technique is something you can use to add creaminess to other soup recipes, plus this recipe is dairy free and can easily be gluten free as well! Even better, this soup improves with time. When I make it, I make a big batch, and it tastes even better the 2nd and 3rd day as the flavors mellow and blend.
I hope you enjoy this recipe as much as I do. It’s a little piece of my childhood that I get to share with my family and now with you!
All my love to my Rena Ware Family, and I love getting to share with you each month!
2 lbs (1 kg) cooked boneless, skinless chicken thighs, chopped or shredded (I use a rotisserie chicken cooked on busy nights)
2 cups cooked white or brown rice (I prefer white rice but brown rice works just as well)
8 cups low sodium chicken stock
¼ cup onion, finely chopped
½ cup carrots, finely chopped or shredded
¾ to 1 cup lemon juice
2 tsp each oregano, cumin, lemon pepper, black pepper, and salt
8 whole egg yolks (separated from whites)
2 Tbsp fresh cilantro or parsley, finely chopped
In the 6 Litre Roaster, combine the chicken stock, onion, carrots, lemon juice, oregano, cumin, salt, and peppers. Bring to a boil on medium-high heat, and simmer for approximately 20-30 minutes until onions and carrots are tender.
In a separate small bowl, beat the egg yolks until smooth. Carefully, remove 1-2 cups of the hot soup and VERY slowly add it to the beaten egg yolks, whisking quickly without stopping. (If the hot liquid is added too quickly, the eggs will curdle). Slowly then whisk the egg mixture back into the hot soup in small batches. Continue to let the soup simmer. Finally, add the cooked rice and chicken and simmer until heated through.
Garnish with fresh parsley or cilantro before serving.
I love this soup the next day, it will thicken some, so just add some chicken stock and warm over the stove – and you are good to go!