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Creamy Lemon Rice Soup

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Ingredients

Scale
  • 1 tablespoon of olive oil
  • 1 small onion (finely chopped)
  • 2 cloves of garlic (minced)
  • ½ cup of shredded carrots
  • 4 cups of low-sodium chicken broth
  • ½ cup of Arborio rice
  • 1 cup of shredded rotisserie chicken
  • ¼ cup of freshly squeezed lemon juice (about 1 lemon)
  • 2 large eggs
  • ½ teaspoon of salt (or to taste)
  • ¼ teaspoon of black pepper (or to taste)
  • 2 tablespoons of fresh dill
  • 2 tablespoons of fresh parsley (chopped for garnish)

Instructions

  1. In a large saucepan over medium heat, heat the olive oil.
  2. Add the finely chopped onion and minced garlic to the pan. Sauté for about 3 minutes or until the onion becomes translucent.
  3. Stir in the shredded carrots and cook for another minute or two.
  4. Pour in the low-sodium chicken broth and bring it to a simmer.
  5. Add the Arborio rice to the saucepan. Cook for about 15 minutes or until the rice is tender.
  6. While the rice is cooking, whisk the eggs and freshly squeezed lemon juice together.
  7. Slowly pour a ladle of the hot broth from the saucepan into the egg mixture, whisking continuously to temper the eggs (crucial step).
  8. Reduce the heat to low. Stir the tempered egg mixture back into the soup in the saucepan.
  9. Add the shredded rotisserie chicken to the pot. Continue cooking gently for 5 more minutes without letting the soup boil. Stir occasionally.
  10. Stir in the fresh dill. Adjust the seasoning with salt and black pepper to taste.
  11. Ladle the soup into bowls and garnish with the fresh parsley. Serve warm.

Find it online: https://www.rapidrecipes.blog/creamy-lemon-rice-soup/