Creamy Chicken Lemon Rice Soup Recipe

Chicken lemon rice soup in a bowl garnished with dill.

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Creamy Chicken Lemon Rice Soup Recipe

This Chicken Lemon Rice Soup is silky, flavorful, and exactly what you want on a cold night. A rich chicken broth is thickened with egg and brightened with lemon, then filled with tender rice, savoury chicken sausage and kale for a soup that's as nourishing as it is delicious. Ready in about 40 minutes and perfect for meal prepping, too!

Prep Time10

Cook Time30

Total Time40

Course: Mains

Keyword: chicken lemon rice soup

Servings: servings

Calories: 416kcal

Author: Sarah Bell

Ingredients

2 tablespoons extra virgin olive oil
1 large brown onion peeled and finely diced
3 sticks celery diced
500 grams chicken sausages
4 cloves garlic peeled and minced
6 cups chicken stock
2/3 cup medium grain white rice
3 eggs whisked
1/3 cup lemon juice
2 stalks Tuscan kale finely sliced
¼ teaspoon white pepper finely ground
½ teaspoon finely ground sea salt

To serve

Fresh dill

Instructions

Bring a large pot or Dutch oven to a medium heat. Add the olive oil and then the diced onions and celery. Sauté until the onions are translucent.
Push the sausage meat out from its casing and add it to the pan. Use a spatula to break the sausage meat up as it browns. Once browned, add the minced garlic and sauté until fragrant.
Add the chicken stock and rice and stir to combine. Bring to a boil and then turn to a low heat. Taste and season with salt and white pepper. Simmer until the rice is tender.
Add the lemon juice to the eggs and whisk to combine. To temper the eggs, add about ¼ cup of the soup liquid to the eggs and whisk to combine. Pour into the soup and stir to combine. Simmer for about 5 minutes or until thickened. Be careful not to let the soup boil as it will separate.
Add the finely sliced kale to the soup and continue simmering to wilt the kale. Turn off the heat.
Serve warm topped with dill.

Notes

Nutrition facts are an estimate only.
Tempering the eggs slowly is the key step in this recipe, don't rush it or the eggs may scramble in the hot broth.
Once the eggs have been added, avoid letting the soup return to a boil.
Leftover rice will continue to soak up liquid in the fridge, so you may need to loosen the soup with a splash of extra stock when reheating.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed. Not suitable for freezing.

Nutrition