Saturday, April 25, 2015

How to Make Lemon Chicken Rice Soup

Light But Satisfying Soup

Want a light, but satisfying meal? This Lemon Chicken Rice Soup is all of that and more. I make this frequently for my family during cool weather. It's just hearty enough to fill you and yet light enough to keep you from feeling stuffed. The soup begins with chicken broth, but there's added lemon for a tangier flavor and bit of Vitamin C (important in the winter.) Oh, and it's a Greek recipe, known as Avgolemono Soup (It's easy if you say it with the lemon in mind...Av-go-lemon-o)...but we'll just call it Lemon Chicken Rice Soup.

A Bit of Lemon For The Tang

The soup begins with chicken broth, but there's added lemon for a more tangy flavor and bit of Vitamin C (important in the winter.) Don't feel you have to eat this great soup with crackers, (although you can) but pair it with a good, crusty bread and it will "stick to your ribs," as my Mama used to say. If you're having it for lunch, put a grilled cheese sandwich with it. Serve some fresh fruit as a finisher, and everyone's happy. 

Make It Easier With Leftover Chicken

One of the things I like to do is make Lemon Chicken Rice Soup with leftover chicken from the night before. You only need about one cup cubed chicken for this recipe, and leftovers from dinner usually fit that criteria. It successfully uses the entire chicken making two meals from one purchase. You could also use a pre-roasted deli chicken if it's a more convenient fit for your time frame. 

How To "Temper" Eggs

You will see a term used in this recipe called "tempering."If you haven't done this before, in cooking terms it simply means putting a couple Tablespoons of hot liquid (such as hot chicken broth) into the cool liquid (beaten eggs and lemon juice) you plan to add to the final dish. Tempering warms the cool liquid just enough to make it incorporate smoothly into the mixture, leaving it lump-free. In my young years, I never knew about this technique, and if you've ever made gravy and had it lump, you know how disappointed I was with mine one Thanksgiving. The instructions for Lemon Chicken Rice Soup call for tempering, and it's easily done. The video below shows you how. 

Lemon Chicken Rice Soup


  •     6 cups chicken broth;, homemade or bought
  •     1/3 cup rice, long grain, uncooked
  •     1/3 cup carrots, diced
  •     1/3 cup celery, chopped
  •     1/4 onion, finely chopped
  •     1 cup chicken, cooked, cubed
  •     2 Tablespoons margarine or butter
  •     2 Tablespoons flour
  •     3 eggs
  •     3 Tablespoons lemon juice, Fresh if possible
  •     Salt and Pepper to taste
  •     Lemon slices, to float on top (optional)
  •     Green onions or parsley, chopped and fresh.


  1.  In a large sauce pan combine chicken broth, rice, carrots, celery and onion.
  2.  Bring to a boil.   
  3.  Reduce heat to low, cover and simmer 20 minutes or until rice and vegetables are tender.    
  4.  Stir in cubed chicken and remove from heat.
    Next make a roux (thickener) as follows:
     5.  Melt butter or margarine in a small saucepan.
     6.  Stir in flour, cook for approximately 1 minute until smooth and bubbly, stirring constantly.
     7.  Gradually stir in 2 cups of the broth mixture and cook until slightly thickened, stirring constantly.
     8.  In a small bowl, beat eggs until foamy.
     9.  Gradually beat in lemon juice and 2 cups of thickened broth mixture.
   10.  Slowly add egg mixture to broth mixture remaining in large saucepan, stirring constantly.
    11. Heat gently until soup thickens enough to coat a spoon, stirring frequently.
    12. Do not boil.
    13. Add Salt and Pepper to taste.
    14. Garnish with lemon slices, green onions or fresh parsley.

 I hope you try my version of this light, lemony chicken rice soup. Enjoy!