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Roast Lemon Chicken and Rice Soup
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 2 1/2 quarts; Serves 4 to 6
Ingredients
Ingredient Checklist
1 cup long-grain white rice
1 3/4 cups water
1 lemon, zested and juiced
Coarse salt and freshly ground pepper
6 cups chicken stock, preferably homemade
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
Roast lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
Coarsely chopped fresh dill, for garnish
Variations
For a thicker, richer broth that’s more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving.
Gallery
Roast Lemon Chicken and Rice Soup
Credit:
Chris Court
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 2 1/2 quarts; Serves 4 to 6
Gallery
Roast Lemon Chicken and Rice Soup
Credit:
Chris Court
Roast Lemon Chicken and Rice Soup
Credit:
Chris Court
Roast Lemon Chicken and Rice Soup
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 2 1/2 quarts; Serves 4 to 6
Recipe Summary
prep: 15 mins
total: 30 mins
Yield: Makes 2 1/2 quarts; Serves 4 to 6
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Yield: Makes 2 1/2 quarts; Serves 4 to 6
Makes 2 1/2 quarts; Serves 4 to 6
Ingredients
Ingredients
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1 lemon, zested and juiced
- Coarse salt and freshly ground pepper
- 6 cups chicken stock, preferably homemade
- 2 cups shredded chicken from Roast Spatchcocked Lemon Chicken
- Roast lemons, shallots, and pan juices from Roast Spatchcocked Lemon Chicken
- Coarsely chopped fresh dill, for garnish
Directions
Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.
Divide soup among 4 to 6 bowls, and season with lemon juice and dill.
Variations
For a thicker, richer broth that’s more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving.
Variations
For a thicker, richer broth that’s more in the style of avgolemono soup, simply whisk together two large egg yolks and the juice of one lemon. Stir the mixture into the soup just before serving.
Reviews (4)
Add Rating & Review
38 Ratings
5 star values:
8
4 star values:
2
3 star values:
18
2 star values:
6
1 star values:
4
Reviews (4)
Add Rating & Review
38 Ratings
5 star values:
8
4 star values:
2
3 star values:
18
2 star values:
6
1 star values:
4
Add Rating & Review
38 Ratings
5 star values:
8
4 star values:
2
3 star values:
18
2 star values:
6
1 star values:
4
38 Ratings
5 star values:
8
4 star values:
2
3 star values:
18
2 star values:
6
1 star values:
4
38 Ratings
5 star values:
8
4 star values:
2
3 star values:
18
2 star values:
6
1 star values:
4
- 5 star values:
- 8
- 4 star values:
- 2
- 3 star values:
- 18
- 2 star values:
- 6
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
01/15/2019
I’ve made this recipe 100 times. It’s excellent.
Martha Stewart Member
Rating: 5 stars
04/16/2018
This is a staple i've been making for years! Great for a second day meal to the Roasted Spatchcocked Lemon Chicken. You have to love the flavors of roasted shallots and lemons and Avgolemono to like this recipe; which of course we do! Don't over roast the lemons and shallots and you'll have a delicious refreshing but filling soup! I love to add a couple of beaten and tempered egg yolks to this to make it more like Avgolemono. Mmm I'm making some right now!
Martha Stewart Member
Rating: Unrated
10/22/2013
This recipe looked very promising and would have been great had it not had the bitter taste from the roasted lemon rinds. I may give this one another go without the addition of the lemon slices.
Martha Stewart Member
Rating: Unrated
01/18/2013
This is a great twist to a classic dish.
Martha Stewart Member
Rating: 5 stars
01/15/2019
I’ve made this recipe 100 times. It’s excellent.
Rating: 5 stars
Rating: 5 stars
04/16/2018
This is a staple i've been making for years! Great for a second day meal to the Roasted Spatchcocked Lemon Chicken. You have to love the flavors of roasted shallots and lemons and Avgolemono to like this recipe; which of course we do! Don't over roast the lemons and shallots and you'll have a delicious refreshing but filling soup! I love to add a couple of beaten and tempered egg yolks to this to make it more like Avgolemono. Mmm I'm making some right now!
Rating: Unrated
10/22/2013
This recipe looked very promising and would have been great had it not had the bitter taste from the roasted lemon rinds. I may give this one another go without the addition of the lemon slices.
Rating: Unrated
Rating: Unrated
01/18/2013
This is a great twist to a classic dish.
All Reviews for Roast Lemon Chicken and Rice Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roast Lemon Chicken and Rice Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
