During these cold winter months we crave comfort food. A nice hot bowl of this Easy Lemon Rice Soup should do the trick!
This winter has been brutal. Sub zero temps, blustering wind, lots of snow, and plenty of ice. So to combat the frigid weather outside, I light a fire in the fireplace and put on a big pot of soup. This was my first attempt at making lemon rice soup and it was a big hit! It’s creamy, thick, and hearty, and has a nice bright lemon flavor. It’s comfort food, y’all!
Why did I wait so long to make lemon rice soup at home? We often order it in restaurants but I never thought to make it myself. Why?! It’s easy to make and it fed our whole family with leftovers to enjoy the next day!
The only thing you need to be careful of when making this soup is to not scramble the eggs! You need to add a bit of the hot milk very slowly into the eggs while whisking quickly to temper the eggs before pouring them into the pot of hot soup. The eggs do a marvelous job of thickening the soup and giving it a rich texture.
If you are one of the unlucky ones stuck in a frozen state (or even if you’re not), do yourself a favor and make a batch of this soup! It will tickle your taste buds and warm you right up!
Easy Lemon Rice Soup
|Prep time||5 minutes|
|Cook time||25 minutes|
|Total time||30 minutes|
- 7 cups chicken stock
- 1 small onion (chopped)
- 8oz carrots (chopped)
- 3 tablespoons butter
- 6 tablespoons flour
- 2 cups milk
- 2 eggs
- 1/3 cup lemon luice
- 1 cup cooked chicken (chopped)
- 2 cups cooked rice
- salt and pepper (to taste)
|In a large pot add chicken stock, carrots, and onion and cook over medium high heat until veggies start to soften.|
|Meanwhile in a medium sauce pan melt the butter. Whisk in the flour and cook for a minute. Add the milk and continue whisking over medium heat until the sauce is smooth and starts to thicken.|
|In a small bowl beat the eggs and very slowly add 1/3 cup of the milk sauce, whisking the whole time. Be sure to add the milk *very slowly* to avoid scrambling the eggs. Add the egg mixture into the sauce pan with the milk. Turn off the heat and add the lemon juice. Stir and pour into the pot of veggies. Add the chicken and rice and salt and pepper to taste. |
Stir over medium low heat until thick. Do not boil!
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