Chicken Lemon Rice Soup
Servings 6
Ingredients
- 6 cup chicken broth
- 1/3 cup Rice, uncooked
- 1 cube chicken bouillon
- 1/2 cup carrots, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup onion, finely diced
- 1 cup chicken, cooked, cubed (I like more chicken so usually put in 2 cups. I use pre-made rotisserie chicken.)
- 2 tbsp butter
- 2 tbsp flour
- 3 eggs
- 3 tbsp lemon juice (or more to taste)
- Salt and pepper to taste
Instructions
- In large pot, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken.
- In small pan, melt butter and stir in flour. Cook for 1 minute, stirring constantly. Gradually add in broth mixture and cook until thickened, stirring constantly.
- In small bowl, beat eggs until frothy. Beat in lemon juice and 2 cups of thickened broth mixture. Slowly add egg mixture to broth mixture in large pot, stirring constantly. Heat gently until soup thickens enough to coat spoon. DO NOT BOIL.
This is very yummy soup. Do not use canned chicken!
The kids love it too!
I have been wanting to make this for a long time. Thank you for sharing. I can’t wait to try it out!