Chicken and Rice Soup

5 from 2 votes

This chicken and rice soup is a lemony, slightly spicy, and incredibly aromatic twist on classic chicken soup — made with tender shredded chicken, fluffy rice, and a silky egg-lemon broth. It comes together in under an hour and is the kind of soup that makes everything feel better.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Mediterranean, Turkish

Keyword: chicken and rice soup, chicken soup, lemon chicken soup, Mediterranean chicken soup

Servings: servings

Calories: 487kcal

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 yellow onion finely diced
2 tablespoons flour
6 cups chicken broth
2 carrots diced
1 ½ pound chicken drumsticks
salt and pepper to taste
1 egg beaten
½ lemon juiced
1 cup uncooked rice
½ - 1 teaspoon red pepper flakes
2 tablespoons chopped parsley

US Customary - Metric

Instructions

Preheat some olive oil and butter in a pot over medium heat. Then sauté the onion until it turns translucent.
1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 yellow onion
Next, add in the flour and whisk. Slowly pour in the broth while continuing to whisk.
2 tablespoons flour, 6 cups chicken broth
Now add the carrots, chicken drumsticks, salt, and pepper. Cover the pot, bring the soup to a boil, then reduce it to a simmer and let everything cook for 25 minutes.
2 carrots, 1 ½ pound chicken drumsticks, salt and pepper
Remove the chicken drumsticks from the pot. Then add in the rice and red pepper flakes. Cover the pot and let the soup simmer for around 15 minutes until the rice is cooked.
1 cup uncooked rice, ½ - 1 teaspoon red pepper flakes
In the meantime, shred the chicken and add it back to the soup.
Next, whisk together the egg and lemon juice in a bowl. Slowly add some soup broth to the bowl while whisking everything. Then add the egg soup mixture to the pot. Stir everything.
1 egg, ½ lemon
Stir in the chopped parsley and enjoy!
2 tablespoons chopped parsley

Nutrition