25-Min Lemon Chicken Soup with Crispy Croutons
Silky Greek-style chicken and rice soup brightened with lemon and egg, finished with a tangy dollop of sour cream. Crispy croutons add the perfect crunch.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 6 cups chicken broth
- 2 medium carrots, sliced into thin rounds
- ½ cup white rice
- 2 whole lemon (juiced)
- 2 whole eggs
- ½ cup sour cream
- 1 cup croutons
Instructions
- 1
Pour broth into a large pot and bring to a rolling boil over medium-high heat, ~3 minutes.
- 2
Add carrots and rice, then lower heat to medium and simmer until rice is tender, ~12 minutes.
- 3
Stir in shredded chicken and lemon juice, then remove from heat and let cool 1 minute.
- 4
Whisk eggs in a bowl, then slowly drizzle into the soup while stirring constantly to create a silky texture.
- 5
Season with salt and pepper to taste, then ladle into bowls.
- 6
Top each bowl with a spoonful of sour cream and a handful of croutons, then serve immediately.
Tools you’ll need
- large pot (6-quart)
- wooden spoon or ladle
- small mixing bowl
- whisk
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