Lemony Chicken Rice Soup

Cozy, Healing, Comforting, and Warm, are the words that I connect to this all time favorite.

This time of year begs for a warm bowl of something nourishing. And restaurant soups DO. NOT. CUT. IT.

They may taste okay, but they are loaded with flavors, seed oils, salt (so much salt…) and thickeners to make it appear creamy. It’s mostly junk and I try to avoid them entirely.

But I DO love soup. So I make it myself. And soup is a food that I think should be healing, nourishing and warm. So we are only going to use ingredients that support health and make it easy enough to throw together on a busy weekday afternoon, chaos and all going on in the background.

I’ve added in extra protein and lots more gut healthy fiber, making this soup a complete, nourishing meal that aims to keep blood sugar stable. Happy energy level, happy hormones, happy gut and skin, pretty much all of the things!

A few key tips:

• Use brown, wild, or red rice. Avoid white. It breaks down too easily and can result in mushy rice soup, not what we are after 😉

• Use a high quality bone broth. This makes a big difference not only in flavo, but nutritional content. Bone broth and broth are different, with regular broth being mostly water and seasonings, bone broth is rich in minerals, protein, and collagen, making it the superior choice for a good soup.

LEMONY CHICKEN RICE SOUP

• 4-5 chicken breasts

• 5 cups chicken bone broth

• 1 cup chopped carrot

• ½ head kale

• 2 stalks celery

• ½ an onion, chopped

• Handful of fresh sage, rosemary

• Salt + pepper to taste

• Olive oil for cooking

• 2 lemons

• 2 eggs

• 1 cup cooked brown, wild, or red rice

MAKE IT

1. In a large pot, over medium heat, coat bottom of pan with olive oil and add in chopped veggies (except the kale, that goes in at the end) and sauté until softened.

2. Add in chicken breast, fresh herbs, and bone broth. Bring to a boil then lower to simmer for about 30 minutes.

3. When the chicken is cooked through, remove it and shred with a fork, then add back into the soup.

4. Add in chopped kale.

5. Add in the tempered egg lemon mix (instructions for this are below).

6. Season with salt as needed and enjoy 🙂

To make the tempered egg lemon

mixture:

1. add the juice of both lemons with eggs to a bowl and whisk.

2. Slowly pour in a ladle of the soup to the lemon mix and whisk to combine. The goal is to NOT cook the eggs, and bring the temperature up slowly. I like to add an ice cube to the ladle of soup before adding it to the eggs to make sure it’s not too hot. This has worked without fail for me and I’ve never had a cooked eggs in soup situation!

3. Add the tempered lemon mix back into the soup and bring to a soft simmer.