Creamy Lemon Chicken and Brown Rice Soup.
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Here’s How To Make Creamy Lemon Chicken and Brown Rice Soup
You’ll need some basic ingredients
Instructions
Soak the rice
Place rice in a bowl and cover with water for 30 minutes. Any time up to 7 hours is fine.
Strain the water out and rinse the rice. Set aside.
Make the soup
In a large soup pot over medium-high, add ghee and avocado oil.
Next add in the onion, carrots, and celery.
Sauté for 5 minutes then add in the garlic, oregano, salt, and pepper. Sauté 2 minutes longer.
Place the boneless skinless chicken thighs on top of the softened vegetables.
Then add the chicken broth and water.
Cover and simmer over medium-low heat for 20 minutes. Remove the chicken to a plate and shred it.
Add the brown rice to the soup pot, stir, and simmer for another 15-20 minutes, stirring occasionally to prevent sticking. (The rice will continue cooking as the soup cools.)
In a bowl, whisk the egg yolks and lemon juice.
Next, scoop 1-2 ladles of the hot soup into the bowl, whisking constantly to temper the egg yolks.
Once the rice has cooked and is tender, add the shredded chicken and tempered egg mixture, and heavy cream (if using), to the pot and simmer for 5 more minutes until the soup has thickened nicely.
Stir in dill or parsley if using and serve.
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Printable Recipe for Easy Meal Meal Planning
Creamy Lemon Chicken and Brown Rice Soup.
Print RecipeEquipment
- large soup pot
Ingredients
- large sweet onion diced
- 3 large carrots chopped
- 4 stalks celery diced
- 5 cloves garlic minced
- 1 tablespoon ghee or butter
- 2 tablespoons avocado oil
- ½ tablespoon dried oregano or Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1½ pounds boneless skinless chicken thighs pasture-raised
- 4 cups chicken stock
- 2 cups filtered water
- 1 cup organic brown jasmine rice soaked in water then rinsed
- ½ cup fresh lemon juice
- 2 egg yolks
- ⅓ cup heavy cream or half and half
- handful fresh dill or flat leaf parsley, chopped optional
Instructions
Soak the rice
- Place rice in a bowl and cover with water for 30 minutes. Any time up to 7 hours is fine.Strain the water out and rinse the rice. Set aside.
Make the soup
- In a large soup pot over medium-high, add ghee and avocado oil.
- Next add in the onion, carrots, and celery. Sauté for 5 minutes then add in the garlic, oregano, salt, and pepper. Sauté 2 minutes longer.
- Place the boneless skinless chicken thighs on top of the softened vegetables. Then add the chicken broth and water. Cover and simmer over medium-low heat for 20 minutes. Remove the chicken to a plate and shred it.
- Add the brown rice to the soup pot, stir, and simmer for another 15-20 minutes, stirring occasionally to prevent sticking. (The rice will continue cooking as the soup cools.)
- In a bowl, whisk the egg yolks and lemon juice. Next, scoop 1-2 ladles of the hot soup into the bowl, whisking constantly to temper the egg yolks.
- Once the rice has cooked and is tender, add the shredded chicken and tempered egg mixture, and heavy cream (if using), to the pot and simmer for 5 more minutes until the soup has thickened nicely.
- Stir in dill or parsley if using and serve.
