Lemon Chicken Rice Soup is a light, nourishing soup that comforts without added fat. At about 131 calories (1 freestyle point) per serving, it’s a gentle, protein-rich option with a silky texture.
This soup works especially well for people on a low-fiber or low-residue diet because it uses gently cooked, low-fiber vegetables such as peeled carrots and peeled celery, plus tender spinach. Each serving delivers around 10 grams of protein and a smooth, easy-to-digest consistency.
To deepen the flavor, simmer the chicken broth briefly with a sprig of fresh thyme before adding the vegetables and rice. Strain the broth to remove the thyme so the soup remains smooth and free of herb bits. I added baby spinach at the end for color and an extra nutrient boost.
The soup’s creamy body comes from cooking medium-grain rice directly in the broth; the rice breaks down slightly and thickens the liquid. A classic egg-and-lemon technique provides the velvety finish: whisk the eggs with lemon juice, then temper them by whisking in a ladle of hot broth before adding the egg mixture back into the pot. This two-step method prevents the eggs from scrambling and keeps the texture smooth and silky.
Lemon Chicken Rice Soup
Soup
low fiber, low residue
Ingredients
- 1 carrot peeled, chopped
- 1 celery stalk peeled, chopped
- 1/4 cup medium grain rice such as sushi rice
- 4 cups low sodium chicken broth
- 1 cup cooked chicken breast shredded
- 3 large eggs
- 1 lemon juiced
- 2 cups baby spinach
Instructions
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Place the chopped carrots, peeled celery, rice, and chicken broth into an Instant Pot or pressure cooker. Cook on high pressure for 10 minutes. Allow a natural release for 15 minutes, then release any remaining pressure.
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Remove the cover and switch the pot to the sauté function on high. Stir in the shredded cooked chicken and heat until warmed through.
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Whisk the eggs together with the lemon juice in a bowl. Slowly whisk a ladle of hot broth into the egg mixture to temper it, then whisk the tempered eggs into the soup pot. Stir in the baby spinach and cook just until the leaves are wilted and tender.
Recipe Notes
For added depth, simmer a fresh thyme sprig in the chicken broth before cooking the vegetables and rice, then strain the broth to remove the thyme.