Lemon chicken rice soup

There's nothing better on a cold day than a bowl of hot soup.  I love love love lemons and rice so I made soup!  Lemons can be used in so many different ways such as in marinades, marmalade, lemonade, and various other things.


The leaves from the lemon tree are often used in teas and for medicinal purposes. Lemon leaves are considered to be helpful as an anti-inflammatory agent and aid to digestion or in reducing fevers and cramps. The lemon leaf tea also acts as a cough medicine, also the low pH of lemon juice makes it antibacterial but don't go squeezing lemon juice on your kids cuts and scrapes!


This soup is VERY lemony and thick.  If you like, you can reduce the amount of lemon juice added and increase the amount of chicken broth used to make it less thick.


Lemon chicken rice soup:


3 1/4 c. chicken broth
1 chicken flavor bouillon cube or 1 tsp. instant chicken bouillon
1/3 c. uncooked regular rice
1/3 c. diced carrots
1/3 c. chopped celery
1/4 c. finely chopped onion
1 c. cubed, cooked chicken
3 tbsp. butter
2 tbsp. flour
3 eggs
6 tbsp. lemon juice
Salt & pepper to taste
Lemon slices (opt.)
Sliced green onions or dill (opt.)


In large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice and vegetables are tender. Stir in chicken. Remove broth mixture from heat.

In small saucepan, melt butter. Stir in flour. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in 2 cups broth mixture; cook until slightly thickened, stirring constantly.

In small bowl or stand mixer beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture in large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil. Salt and pepper to taste. Garnish each serving with lemon slice, onions or dill. Makes about 5 (1 cup) servings.