There is nothing quite as comforting on a cold winter day as a bowl of soup. And when it comes to wintertime soup, chicken soup is a classic.
Today I am sharing a simple chicken and rice soup that goes together in no time. We love this! I made this with leftover turkey instead of chicken after the holidays and it was so good.
The egg in this is a little unusual, but it helps give it a thicker, richer, and creamy texture.
Easy Chicken and Rice Soup
- 3-4 cups cooked chicken, cut into chunks or shredded
- 3 carrots peeled and cut into 1/4 inch pieces
- 1 tablespoon oil
- 1 onion, finely chopped
- 1/4 teaspoon dried thyme
- 8 cups chicken broth
- 2 tablespoons lemon juice
- 1-1 1/2 cups uncooked long grain white rice ( 1 cup if you like a brothy soup, 1 1/2 if you like a thicker heartier soup)
- 3 eggs
- 1 teaspoon dried parsley
- In a large pan heat oil and then cook onion until tender. Add carrots and cooked for 2-3 minutes.
- Add broth, chicken, thyme, and lemon juice. Bring to a boil and stir in rice.
- Reduce heat and cook on low 20 minutes or until rice is tender.
- Crack eggs into a small bowl and whisk. Add 1 cup of the hot soup broth to egg and whisk together, than add eggs mixture to soup.
- Stir for 1-2 minutes. Remove from heat and serve.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
This sounds so yummy! I’ve tried many of your soup recipes and they’re always a hit with my husband and son. Thank you for sharing them! 🙂
What kind of rice do you use ? Regular rice in a bag?
Long grain white rice is what I use. Sorry that was not in the recipe. I just added it. I think you could use just about any type of rice for this you might just need to adjust the cooking time. I hope you enjoy it.
What do the eggs do? Just add texture like egg drop soup? Sorry never made
soup and added eggs 🙂
Yes, the eggs add texture, thickness, and creaminess. You could leave them out, but we like what they add to the soup.
I’m curious – have you ever made this in a crock pot? What modifications did you make? I’m sure the eggs would not go in until almost the end (last half hour?). I’d love any feedback. 😉
Yes, I think you could easily do that. You would have to watch the time on the rice though because it is easy to get overdone. Or I might even just use cooked rice and stir it in at the very end the texture might be a little better that way. I hope that helps.