Description
A bright and cozy soup made with rotisserie chicken, Arborio rice, and a silky egg-lemon emulsion that gives creaminess without dairy. This comforting bowl is hearty yet refreshing, perfect for cold days or whenever you crave a nourishing meal in just 40 minutes.
Ingredients
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ cup shredded carrots
4 cups low-sodium chicken broth
½ cup Arborio rice
1 cup shredded rotisserie chicken
¼ cup fresh lemon juice (about 1 lemon)
2 large eggs
½ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
2 tbsp chopped fresh dill
2 tbsp chopped parsley (for garnish)
Instructions
Sauté Aromatics – Heat olive oil in a pot over medium heat. Cook onion and garlic for 3 minutes until fragrant.
Build the Base – Add carrots, cook briefly, then pour in broth. Bring to a simmer.
Cook the Rice – Stir in Arborio rice. Simmer 15 minutes, stirring occasionally, until rice is soft.
Temper the Eggs – Whisk eggs with lemon juice. Slowly add a ladle of hot broth while whisking.
Make It Creamy – Reduce heat to low. Stir tempered egg mixture into soup gently until silky.
Add Chicken & Herbs – Stir in shredded chicken, cook 5 minutes without boiling. Season with salt and pepper.
Serve – Ladle into bowls, top with dill and parsley, and serve hot.
Notes
Temper eggs slowly to avoid curdling.
Arborio rice adds natural creaminess, but short-grain rice also works.
Add baby spinach at the end for extra greens.
Best eaten fresh; it doesn’t freeze well due to the eggs.
Brighten flavor with an extra squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean