Lemon Chicken Rice Soup

Some people find chicken noodle soup to be a comfort food.  This soup is definitely a comfort soup for me.


  • 6c chicken stock
  • 1/2 c rice, uncooked
  • 1/2 c carrot, chopped
  • 1/2 c celery, chopped
  • 1/4 c onion, chopped
  • 1c chicken, cooked and cubed
  • 2tb butter
  • 2tb flour
  • 3 eggs
  • 3-6tb lemon juice
  • salt and pepper


  1. In a large sauce pan, combine chicken broth, rice, and vegetables. Bring to a boil.
  2. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  3. Add chicken.  Remove from heat.
  4. In a separate small sauce pan, melt the butter.  Stir in the flour and cook until bubbly.  Gradually add 2 cups of broth, stirring constantly, cooking until slightly thickened.
  5. Remove from heat.
  6. In a small bowl, beat the eggs until frothy.  Gradually stir the eggs into the thickened broth, stirring constantly.  Add the lemon juice, and add the thickened broth back into the soup gradually, stirring constantly as you pour it in.
  7. Carefully reheat the soup if necessary, but avoid boiling.  Season with salt and pepper to taste.

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