Description
A comforting soup with zesty lemon, tender chicken, and creamy Arborio rice, perfect for chilly evenings.
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 chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add finely chopped onion and minced garlic, sautéing for about three minutes until translucent.
- Stir in the shredded carrots and cook for another minute.
- Pour in the chicken broth and bring to a simmer.
- Gently add the Arborio rice and cook for about 15 minutes until tender.
- In a bowl, whisk together the eggs and lemon juice. Gradually add a ladle of hot broth to temper the eggs.
- Reduce the heat to low and stir the egg mixture into the soup.
- Add shredded chicken and cook gently for five additional minutes.
- Stir in fresh dill, adjusting seasoning with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Feel free to experiment with herbs or add spinach/kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
Keywords: soup, creamy, lemon, chicken, comforting, easy recipe
