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Lemon Chicken Rice Soup

Lemon Chicken Rice Soup

Course Soup
Keyword low fiber, low residue
Prep Time 10 minutes
Cook Time 25 minutes
Pressure buildup/release 25 minutes
Total Time 35 minutes
Servings 4
Calories 163 kcal


  • 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


  1. 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. 

  2. Remove cover and set Instant Pot to saute function on high. Stir in chicken. Cook until heated through.

  3. 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.

Recipe Notes

For more flavor, simmer fresh thyme sprig in the chicken broth before cooking carrots, celery and rice. 

Nutrition Facts
Lemon Chicken Rice Soup
Amount Per Serving
Calories 163 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 140mg47%
Sodium 155mg7%
Potassium 462mg13%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 4202IU84%
Vitamin C 20mg24%
Calcium 61mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.