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Citrus Chicken and Rice Soup

Citrus Chicken and Rice Soup - Orange, lemon and lime juice add a fresh flavor twist to this classic chicken soup recipe.

Looking for a new twist on a classic chicken soup recipe? Today’s Citrus Chicken and Rice Soup is for you!

I’m someone who loves a bowl of warm, comforting chicken soup just about any day of the week.  This easy and delicious Citrus Chicken and Rice Soup is destined to become a new favorite!

We started with classic chicken and rice soup – but added orange juice to the broth, plus a little lemon and lime juice too.  The fresh citrus juices add a wonderful brightness to the soup – reminiscent of an Asian-inspired broth, and fresh cilantro and chopped scallions on top are the perfect finishing touch.

Citrus Chicken and Rice Soup - Orange, lemon and lime juice add a fresh flavor twist to this classic chicken soup recipe.

Inspiration for this Citrus Chicken and Rice Soup recipe came from a free recipe magazine from our local supermarket – but we made it our own using Homemade Chicken Stock and Perfect Poached Chicken, plus some other changes. To make the recipe prep even easier, feel free to use a store-bought rotisserie chicken and canned chicken broth instead.

Citrus Chicken and Rice Soup - Orange, lemon and lime juice add a fresh flavor twist to this classic chicken soup recipe.

This Citrus Chicken and Rice Soup is a wonderful way to cook with in-season citrus fruits, and it’s a delicious way to warm up your belly this winter!

Print

Citrus Chicken and Rice Soup

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • ½ cup celery, diced
  • ½ cup onion, diced
  • ¼ cup scallion bottoms, sliced (save tops)
  • 1 cup carrots, diced
  • ½ cup uncooked white rice
  • Zest from one naval orange
  • 6 cups chicken stock, divided
  • 2 whole eggs
  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed lime juice
  • Dash of your favorite hot sauce, optional
  • 2 cups cooked chicken, broken into bite sized pieces
  • 1 cup frozen green peas, thawed
  • ¼ cup cilantro, chopped, plus more for garnish
  • Sliced scallions (green part), for garnish

Instructions

  1. In a five-quart Dutch oven, heat oil over medium high heat and add the celery, onion, scallion bottoms and carrots. Sauté for three minutes.
  2. Add the rice and orange zest and cook for one minute.
  3. Reserve one cup of stock and pour the rest into the pot. Mixture will bubble.
  4. Bring to a boil, lower heat to low, cover and cook covered for just ten minutes.
  5. While rice is cooking, whip the two eggs until frothy and add to the cup of reserved stock.
  6. Then add the juice from the orange, lemon and lime and stir. Set this aside.
  7. After ten minutes, remove lid and add the cooked chicken, green peas and cilantro and heat to hot, almost boiling.
  8. Remove from heat and ladle out a few cups of hot broth into the egg and juice mixture to temper it. Then slowly add this mixture back into the hot soup, stirring while you add.
  9. Heat the soup just until serving temperature and remove from heat.
  10. Add optional hot sauce if desired.
  11. Serve with chopped cilantro and scallion tops.

Disclosure: This post contains affiliate links.


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Citrus Chicken and Rice Soup - Orange, lemon and lime juice add a fresh flavor twist to this classic chicken soup recipe.

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  1. Thanks for sharing this recipe! This seems to be a perfect soup, rich in both taste as well as nutrition!

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