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Lemon Chicken Rice Soup
Elsa Marie

Lemon Chicken Rice Soup

Almost too simple to hold so much flavor. Another protein packed, gut healthy, and gut healing recipe that leaves you satisfied.
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Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 Organic Whole Chicken 4-5lb chicken
  • 4 Vital Farms Eggs
Produce
  • 4 Lemons
Pantry
  • 2 Boxes (32oz each) Chicken Bone Broth Kettle & Fire or dr. kellyann are my go-to's*
  • 1.5 Cups Rice (short or long grain) soak & rinse rice prior
  • 1 tbsp Butter, Olive Oil, or Avocado Oil
  • 1-2 Cups Filtered Water I love this soup thick, start with 1 cup and add more if needed
  • Celtic Sea Salt & Fresh Cracked Pepper to top!

Equipment

  • Dutch Oven with Lid I use a 6.5 quart Dutch oven and its the perfect size
  • measuring cup
  • Zester or Micrograter
  • Hand Citrus Juicer *optional

Method
 

  1. Cover rice with filtered water and set aside to soak
  2. Place one tablespoon of butter or oil in bottom of Dutch oven and place on medium/high heat
  3. *Remove any giblets first* and place entire chicken in Dutch oven
  4. Pour one box of chicken bone broth over chicken, cover and let cook for 25-30 minutes
  5. Once chicken is cooked through, remove from broth, debone/remove all meat from chicken, cut into bite size pieces as you like and place back in broth over medium heat
  6. Strain and rinse rice, add to Dutch oven
  7. Add second box of bone broth + 1 cup water
  8. Cover and let rice cook, stirring occasionally
  9. Micrograte 4 lemons and then juice lemons, add to soup
  10. Whisk 4 eggs then slowly stir them in at the end, this will create a very creamy soup texture
  11. Salt & pepper as you like once served!

Notes

*Adapted recipe and inspired by Marina Georgallides, queen of Eat Like a Greek