Lemony Chicken Soup

Developed by Lacy Puttuck, MS, RD, LD, CISSN

  • 2 quarts low sodium chicken broth 
  • 12 oz. cooked, chopped chicken (store bought rotisserie chicken works well)
  • 2 large eggs
  • 6 tbsp. fresh lemon juice
  • 2/3 cup uncooked white rice
  • Fresh ground black pepper and olive oil for serving

Preparation

Bring chicken broth to a simmer in soup pan over medium high heat.

Meanwhile, whisk eggs and lemon juice together until foamy and no streaks remain.

While whisking constantly, slowly add 1 cup of the hot chicken broth to egg mixture a few tablespoons at a time (pouring too fast may create scrambled eggs). Once fully incorporated, it should be a smooth, warm mixture.

Reduce heat to medium and add rice to the hot chicken broth. Cook for about 5 to 10 minutes. Add the chicken and continue cooking until rice is tender and chicken is hot.

Whisking vigorously, slowly drizzle the warm egg mixture into the chicken broth a few teaspoons at a time (remember, pouring too fast may create scrambled eggs). Continue to slowly add until it is incorporated into the soup and a smooth texture. Continue to cook for about 5 minutes over low heat. Soup will thicken as it sits.

Serve with a drizzle of olive oil and fresh black pepper. Enjoy!

Yield: 4 servings

Nutrition information

Calories: 290
Fat: 10 g
Carbohydrates: 30 g
Protein: 27 g