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Garlic, Lemon, Chicken and Rice Soup


Happy Saturday, Soupers! Cold flu season definitely has arrived. One of the best ways to stay well hydrated is by enjoying a nice bowl of soup.

So today when the youngin’s wanted two different soups, the best solution was to combine the requests. Of course, my favorite part was was the croutons and goat cheese on top! So if you’re looking for a delicious creamy Lemon Chicken and Rice Soup, let this lemony goodness soothe your cold or help you recover from the flu.


Measurement Conversion Chart

1 tbsp olive oil
1/2 yellow onion, finely chopped
3 cloves of garlic
1 shallot chopped
1/2 stalk of celery chopped
1 stalk of leek chopped
1 tsp salt, divided
Pinch salt, pepper and paprika
¾ cup rice
1 bay leaf
1.5 lb boneless skinless chicken thighs
2 qt low sodium chicken stock
4 eggs (2 whole eggs + 2 egg yolks)
¼ cup lemon juice (about 2 lemons)
2 carrots
1/2 teaspoon fresh dill
1 sprig thyme
1/2 teaspoon ginger
1 pinch saffron (optional)
1/2 cup milk
2 slices of uncooked bacon
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon


Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 0min
  • Meal Time Flexitarien
  • Serves 4


  1. In a large pot over medium heat, warm the olive oil. Add onion, shallot, garlic, leeks, carrots and 1/2 tsp salt and cook until softened, about 5 minutes.
  2. Stir in the rice, bay leaf (if using), chicken, bacon and chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the rice and chicken are cooked.
  3. Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken. Return the chicken to the pot ).
  4. In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks and lemon juice until smooth. VERY slowly pour in 2 cups of the hot broth while whisking constantly.
  5. Stir the lemony egg liquid back into the soup along with the remaining 1/2 tsp salt. Simmer it gently for a couple of minutes. Taste and add more salt if you think it needs it (depends on the chicken broth used).
  6. Stir in lots of cracked pepper. Serve topped with lots of fresh dill, a drizzle of olive oil and more black pepper.

Creamy Soup
If you’d like one last step to make the soup extra creamy, empty the soup contents into the blender. Add both milk and fresh cream and blend until smooth. If want to make it extra special, add garlic croutons and goat cheese.

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