Description
A comforting chicken soup with rice, perfect for any occasion.
Ingredients
Scale
- 3–4 lbs whole chicken or 1 lb boneless chicken
- 10 cups water or chicken stock
- 1 cup white rice or orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 medium onion, halved
- 2 garlic cloves, smashed
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or dill (optional garnish)
Instructions
- Place the chicken, onion, garlic, bay leaves, and water or broth in a large pot. Bring to a boil, then reduce to a simmer for about 45 minutes until chicken is cooked through.
- Remove chicken and discard aromatics. Let chicken cool, shred into bite-sized pieces, and set aside.
- Add rice or orzo to the simmering broth and cook for 10–15 minutes until tender.
- In a bowl, whisk eggs until frothy, then add lemon juice. Slowly whisk in a ladle of hot broth to temper.
- Pour the tempered mixture back into the pot, stirring gently. Keep heat low and do not boil.
- Return shredded chicken to the soup, season with salt and pepper, and serve garnished with herbs if desired.
Notes
- This soup is great for using leftover chicken.
- Adjust the seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg