Chicken Lemon Rice Soup
This Chicken Lemon Rice Soup is quick, comforting, and nutritious. Rotisserie chicken, hearty rice, seasonal veggies, and herbs make a rich base brightened up with fresh lemon juice. Top this low-calorie soup with a bit of parmesan cheese and red pepper flakes for the perfect finish.
Servings: 8
Equipment
- Stock Pot
- Cutting Board
- Chopping knife
- Whisk/Fork
Ingredients
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves minced
- 3 medium carrots finely chopped
- 1 large leek finely chopped and rinsed
- 3 tablespoons of organic reduced sodium roasted chicken base
- 10 cups water
- ⅔ cup dry jasmine rice
- ½ cup fresh lemon juice from 2-3 large lemons
- 2 large organic free range eggs at room temperature
- 1 tablespoon dried Italian Seasoning.
- 3-4 cups fresh baby spinach
- 1 organic rotisserie chicken meat picked and shredded into bite-size pieces
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- ¼ cup shredded parmesan cheese
- 1 teaspoon red pepper flakes
Instructions
- Heat oil in a large stockpot over medium heat.
- Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 8 minutes or until vegetables are soft and aromatic.
- Add chicken base and stir into the vegetables until they are evenly coated for about a minute or two.
- Add water, Italian Seasoning, and Red Pepper flakes. Bring to a soft boil over medium-high heat. (this means bubbles along edge of pan not a roiling boil)
- Once you see bubbles along the edge of the pan add the rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20-25 minutes. Take a few grains out of soup and test for doneness. You want the rice soft enough to bite through comfortably.
- In a medium bowl whisk together the eggs. Then add about 1 cup of the hot broth into the egg mixture, whisking until completely blended together. This will allow you to temper eggs without scrambling them.
- Add whisked eggs and broth mixture back into the pan and lower heat to low.
- Add spinach, parmesan, salt and ground black pepper. As soon as you see spinach start to wilt, remove the pan from heat.
- Add the lemon juice once you've removed the pan from the heat. Stir to incorporate fully.
- Serve and enjoy.
- Top with an additional sprinkle of parmesan, swirl of olive oil, and/or more red pepper flakes as desired.
Notes
Can be stored in the refrigerator in sealed container for 3-5 days.
Can be frozen for 3 months.
Can be frozen for 3 months.