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Citrus Chicken and Rice Soup

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


  • 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


  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.