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    You are in: Home / Greek / Chicken Lemon Rice Soup Recipe
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    Chicken Lemon Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    LisaAD's Note:

    Very tasty homemade recipe.

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    Units: US | Metric


    1. 1
      Bring chicken broth, onion, carrot, celery, bay leaf and salt to a simmer. Add chicken thighs, cover and poach (gently simmer over low heat) for 1 hour. Remove chicken thighs, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.
    2. 2
      Whisk yolks in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it inches Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve.

    Ratings & Reviews:

    • on January 09, 2011


      This was delicious, although I did make a few modifications. First, I wanted to keep the veggies in the soup, so I chopped them up to cook while making the stock. Then, instead of straining the broth, I just skimmed the extra fat off the top. This wasn't too difficult, because I used skinless, boneless chicken thighs I had in the freezer - so there wasn't much to skim! I added a little instant broth powder to the soup as well, to make up for it being a little low on flavour due to bonelessness. I made a huge pot of soup and I'm glad I did - now I've got leftovers to pack for lunches, as well as a big tub to put in the freezer for another time!

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    Nutritional Facts for Chicken Lemon Rice Soup

    Serving Size: 1 (591 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 417.6
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 5.7 g
    Cholesterol 194.3 mg
    Sodium 356.2 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 1.2 g
    Sugars 1.7 g
    Protein 23.9 g

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