All Recipes, Mains, Soup

Chicken lemon rice soup

November 23, 2021 · Nicole Triebe

This creamy one pot chicken lemon rice soup is packed with spinach, tender chicken, and perfectly cooked Texmati rice. It’s a quick and healthy soup recipe the whole family will love.

This post is sponsored by RiceSelect. As always, all opinions are my own. Thank you for supporting the brands I love.

This creamy one pot chicken lemon rice soup is like a warm hug in a bowl! It’s dairy-free, and made with deliciously simple ingredients. RiceSelect’s Texmati Rice brings a beautifully nutty flavor to this filling and flavorful soup, perfect for cold winter nights! Texmati rice is made from an agricultural hybridization of long-grain white rice and Basmati rice. It’s the perfect addition to this soup. 

Why we love this soup

My recipe for creamy chicken lemon rice soup is made without dairy! Instead, its creamy texture is created by blending egg yolks with lemon juice and hot broth, tempering the eggs, and making each bite silky smooth! It’s also packed with spinach and mushrooms, which provide tons of nutrients like Calcium, Iron, and Vitamin D, just to name a few! This soup recipe is one you’ll feel great about serving your family! RiceSelect Texmati Rice is gluten Free, organic and, Non-GMO Project Verified! The quality of RiceSelect Texmati Rice is so amazing, even Chefs like Ina Garten have it as a pantry staple!

Ingredients for this Recipe

chicken lemon rice soup ingredients
  • Chicken Broth – homemade or store bought is fine! I choose chicken broth with low sodium.
  • Chicken breasts – For this recipe, you’ll need around a pound of boneless skinless chicken breast. This chicken lemon rice soup is also an excellent way to use up leftover rotisserie chicken if you’ve got it!
  • Lemons – we’re using the zest and the juice from the lemon for this soup recipe, so buy a couple fresh lemons!
  • Mushrooms – I used baby Portabellas, but white button mushrooms would work too
  • Bay Leaf – helps build depth in flavor to this soup
  • Garlic – measure it with your heart
  • Sweet Onion – if you don’t have any shallots at home, a sweet onion would work too
  • Spinach- This ingredient is optional, but fresh spinach is easy to add in after the soup has simmered. Mix in until the spinach has wilted. It adds extra nutrients and a fresh pop of green!
hand holding spoon scooping chicken lemon rice soup

Step By Step Instructions To Make This Recipe

Saute the onion and mushrooms

Start by heating olive oil in a large stock pot or Dutch oven, and add saute onions until they’re translucent. Add mushrooms and saute for another 3-4 minutes before adding garlic. Stir and continue to cook for 1 more minute.

Add the broth, rice and seasoning

Next add the chicken broth and bay leaves, and bring the soup to a rolling boil. Then add the rice. Stir to combine. Season with salt and pepper.

Lower the heat and simmer

Then add broth and bay leaves. Bring to a boil, then add the rice. Season with kosher salt and pepper. Lower heat to simmering and let cook for 20 minutes.

Temper the eggs

Once soup has cooked, place eggs and lemon juice in a blender and quickly blend to combine. Then while the blender is running, stream in 1 cup of the hot soup with rice and blend for 30 seconds. Remove the stock pot from the heat and pour the blender contents into the soup, stirring constantly.

Finally, stir in chicken and spinach and mix until spinach has wilted.

FAQs and Expert tips

Make sure to temper the sauce. To make this creamy chicken lemon rice soup, you’ll need to temper the eggs. You can do this by either whisking the eggs with ½ cup of lemon juice, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. To make it a little easier, I combine the eggs and lemon juice in a blender and slowly stream in the hot broth.

When you’re shredding the chicken breasts, do it while they’re hot! It makes shredding so much easier. Another tip? Use a hand held blender to shred the chicken! It takes just seconds to do!

Additional recipes to try

collage of broccoli cheddar soup, peach and steak salad; feijoada and tomato soup
chicken lemon rice soup garnished with microgreens in bowl with spoon in the soup

You can also FOLLOW ME on INSTAGRAM, PINTEREST, and FACEBOOK for more great recipes!

Thanks for reading! If you make this recipe please come back and let me know how you like it by leaving a star rating and review.

 

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Chicken lemon rice soup

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 68 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Ingredients

Scale

Extra Virgin Olive Oil 

1 small yellow onion, minced 

8 ounces mushrooms, sliced

2 garlic cloves, finely chopped

8 cups low-sodium chicken broth

2 bay leaves

1 cup rice

Salt and pepper

2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)

½ cup freshly-squeezed lemon juice, plus zest of one lemon

2 large eggs

8 oz spinach, optional 


Instructions

1.  Heat olive oil in a large stock pot or Dutch oven.  Add onions and until they’re translucent.

2.  Add mushrooms and saute for another 3-4 minutes before adding garlic.  Stir and continue to cook for 1 more minute.

3.  Add the chicken broth and bay leaves, and bring the soup to a rolling boil. Then add the rice.  Stir to combine.  Season with salt and pepper.

4.  Add broth and bay leaves. Bring to a boil, then add the rice. Season with kosher salt and pepper.  Lower heat to simmering and let cook for 20 minutes.

5.  Place eggs and lemon juice in a blender and quickly blend to combine. 

6.  While the blender is running, stream in 1 cup of the hot soup with rice and blend for 30 seconds. 

7.  Remove the stock pot from the heat and pour the blender contents into the soup, stirring constantly.

8.  Finally, stir in chicken and spinach and mix until spinach has wilted.  Serve in bowls.


Nutrition

  • Serving Size: 1
  • Calories: 138
  • Sugar: 1.9
  • Sodium: 248.1
  • Fat: 4.9
  • Saturated Fat: 1.2
  • Unsaturated Fat: 3.2
  • Trans Fat: 0
  • Carbohydrates: 12.9
  • Fiber: 1.6
  • Protein: 12.8
  • Cholesterol: 53.9

Keywords: soup; chicken; rice

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