Creamy chicken lemon rice soup recipe

Add the chicken and rice. Add Chicken Broth Bay Leaf lemon pepper Salt Pepper and chicken.

Bring to boil over medhigh heat for 2 minutes.

Creamy chicken lemon rice soup recipe. Directions In a Dutch oven or soup kettle combine the first five ingredients. Bring to a boil. Add the chicken and rice.

Whisk together eggs and lemon juice. Quickly stir into soup. Add oregano and pepper.

Heat the oil in a large soup pot over medium-high heat. Once its hot add the onion and carrots and sauté until tender about 4 minutes. Season with salt and pepper and our in the stock water and lemon juice.

Bring it all to a boil then stir in the rice add the bay leaf and knock down the heat to a simmer. In a large soup pot heat the olive oil over medium heat add the carrots celery and onion and cook until soft about 3 - 5 minutes. Increase heat to medium high then stir in the rice and cook for a minute or two generously salt and pepper.

Add Chicken Broth Bay Leaf lemon pepper Salt Pepper and chicken. Bring to boil over medhigh heat for 2 minutes. Reduce heat to low and simmer for 20 min.

Remove chicken tenders and shred using a fork. Add Chicken back to the dutch oven. Add your un-cooked rice to.

In a deep soup pot or 6 quart dutch oven cook onion carrot and celery in a couple of drizzles of olive oil. Cook over medium-high for 5 minutes or until softened. To the pot add chicken.

Greek lemon rice soup traditionally known as avgolemono is a creamy recipe with a tangy citrus flavor. And it comes together quickly at home. Gradually stir in chicken broth then add lemon juice.

Bring to a boil then add chicken. Reduce heat and simmer 5-7 minutes or until chicken is cooked through. Stir in heavy cream spinach.