Lemon Chicken Rice Soup

40 mins (prep 10, cooking 30)
15 ingredients
4-6 servings
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Categories:  <-60-mins , chicken , pasta,-rice-and-grains , rice , poultry , comfort-food , taste~mood , meat , soups-&-stews , egg , eggs~dairy , time-to-make ,
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Serving Size (510.24 g)
Servings 4
Amount per Serving
Calories 710.49 Calories from Fat 253.26
% Daily Value *
Total Fat 28.14g 173.19%
Saturated Fat 9.89g 197.77%
Trans Fat 0.28g %
Cholesterol 304.55mg 406.07%
Sodium 1024.22mg 170.7%
Total Carbohydrate 22.58g 30.11%
Dietary Fiber 2.5 g 40.02%
Sugars 2.35 g %
Protein 92.54g 740.32%
Vitamin A 3111.0IU% Vitamin C 6.51mg%
Calcium 66.82mg% Iron 4.74mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chicken bouillon cube, salt and pepper, lemon slice