Lemon Chicken Rice Soup is a healthy, nourishing soup that is a bowl of comfort. There is no added fat in this recipe, so this is a lighter option than some lemon chicken soups. 131 calories/1 freestyle point per serving.
I made this soup for two cancer patients recently who are on a low fiber/low residue diet. This particular diet limits the vegetables to low fiber vegetables, including carrots, celery (with the outside rough ribs peeled off), and spinach. What I like about this soup is that it is a good source of protein (10 grams per serving), and it has a silky smooth consistency.
To add more flavor to the soup, I simmered the chicken broth with thyme sprigs for a few minutes before cooking the carrots, celery and rice in the broth. By straining the broth, I made sure there were no pieces of thyme floating in the soup.
I added baby spinach for some color and extra nutrition.
The creamy consistency of this Lemon Chicken Rice Soup is achieved by adding some medium grain rice to the soup which cooks down and adds some nice body to the soup. In addition, the method used to whisk the eggs into the soup results in a velvety smooth, creamy soup. The eggs are whisked with lemon juice. Then some hot broth is whisked into the eggs to temper the eggs. Once the eggs are tempered, all the eggs are whisked into the rest of the soup. This two-step process prevents the eggs from cooking into lumpy pieces when stirred into the soup pot.
Lemon Chicken Rice Soup
- 1 carrot peeled, chopped
- 1 celery stalk peeled, chopped
- 1/4 cup medium grain rice such as sushi rice
- 4 cups low sodium chicken broth
- 1 cup cooked chicken breast shredded
- 3 large eggs
- 1 lemon juiced
- 2 cups baby spinach
Place carrots, celery, rice and chicken broth in Instant Pot. Cook on high pressure for 10 minutes. Let naturally release 15 minutes; release remaining pressure.
Remove cover and set Instant Pot to saute function on high. Stir in chicken. Cook until heated through.
Whisk eggs with lemon juice. Gradually whisk a ladle of hot broth into eggs. Whisk eggs into soup pot. Add spinach leaves and stir. Cook until just tender.
For more flavor, simmer fresh thyme sprig in the chicken broth before cooking carrots, celery and rice.