Chicken Lemon Rice Soup: A Cozy, Gut-Friendly Twist on a Classic
A Healthy and Fresh Choice to Keep You Cozy This Time of Year
On a freezing January day, this Chicken Lemon Rice Soup is sure to warm you right up.
Made with brown rice, lean chicken breast, and vegetables like celery and carrots, this soup is a lighter, nourishing option—especially after heavier holiday meals. It’s comforting without feeling overly rich, which can be helpful for those trying to get back into a balanced routine.
A Classic Favorite with a Bright Twist
This version leans a little more into the lemon flavor for those who enjoy that bright, fresh taste. It’s a complete meal on its own, but you can absolutely pair it with:
- A slice of bread
- A simple salad
- A Greek-inspired side
It’s versatile, comforting, and easy to keep in rotation.
Cooking Tip: Take Your Time with the Egg Mixture
When adding the broth to the egg mixture—and then the egg mixture back into the soup—it’s important to go slowly. This process (called tempering) helps prevent the eggs from scrambling and gives the soup its signature silky texture.
Is Lemon Safe for GERD?
Lemon is naturally acidic and can be a trigger for some individuals with GERD. However, not everyone reacts the same way.
If lemon is not a trigger for you, this soup can still be a great option—especially since the lemon is balanced with protein, broth, and other ingredients.
Tips to make it more GERD-friendly:
- Use less lemon juice and adjust to taste
- Avoid adding extra acidic ingredients
- Skip black pepper if it triggers symptoms
- Keep portions moderate
Low FODMAP Considerations
This recipe can be made Low FODMAP-friendly with a few thoughtful choices:
- Use green onions (tops only) instead of traditional onions
- Skip garlic or use garlic-infused oil for flavor
- Choose a Low FODMAP-certified broth
- Stick to appropriate portion sizes for ingredients like celery
Ingredient Highlights: Why They Work
- Chicken breast – Lean protein that is generally well-tolerated
- Brown rice – Adds fiber and makes the soup more filling
- Carrots & celery – Provide nutrients and a gentle texture
- Eggs – Add richness and protein without heavy cream
-
Fresh dill – Bright flavor without adding acidity
Make It Easier on Yourself
Having fresh dill on hand makes it easy to elevate simple recipes like this without an extra trip to the store.
Perfect for Meal Prep
This soup reheats really well, making it a great option for:
- Weekday lunches
- Quick dinners
- Make-ahead meals
Final Thoughts
Ingredients
2 Olive Oil
1 Boneless, Skinless Chicken Breasts
3 Carrots, Sliced
1 Chopped Celery
⅓ Diced Green Onions
8 Low-Sodium Chicken Broth
1 ½ Quick Cook Brown Rice
4 Eggs
½ Lemon Juice
¼ Fresh Dill, Chopped
Instructions
Heat 1 tablespoon of olive oil in a large pot and sauté chicken breasts until they are cooked through. Remove chicken from the pot. Once cooled down, finely chop chicken and set to the side.
Add the other tablespoon of olive oil to the pan and heat. Add in celery and carrots and cook for about 4 minutes until soft. Add in green onion and stir.
Add chicken broth to the pot with the brown rice. Cook until the rice is al dente (just soft enough but not mushy).
Whisk together the eggs and lemon juice. With a ladle, scoop out 2 cups of the soup broth. While whisking the egg mixture, very slowly pour little bits of the broth into the eggs while combining. Take your time as this step is super important.
Turn off the heat. While stirring the soup, very slowly pour the egg mixture into the soup. If it looks like the eggs are scrambling while you're pouring them in, pause and let the soup cool down for a few minutes before continuing.
Add in the fresh dill. If you love lemon, serve with extra lemon slices.
Stores well in the fridge for up to 5 days.
Nutrition Facts
Per serving
272
11.0g
19.5g
24.5g
2.0g
683.0mg
3.1g
2.6g
Notes
Add a dash of black pepper at the end if you can tolerate it to finish off the dish!
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