Citrus Chicken and Rice Soup

Ingredients

• 15 ml (1 tablespoon)extra-virgin olive oil
• about 50 g (½ cup)celery, diced
• about 80 g (½ cup)onion, diced
• about 25 g (¼ cup)scallion bottoms, sliced, with the tops reserved
• about 130 g (1 cup)carrots, diced
• about 95 g (½ cup)uncooked white rice
• zest of 1navel orange
• 1.42 litres (6 cups), dividedchicken stock
• 2whole eggs
• 60 ml (¼ cup)freshly squeezed orange juice
• 30 ml (2 tablespoons)freshly squeezed lemon juice
• 30 ml (2 tablespoons)freshly squeezed lime juice
• a dash, optionalyour favourite hot sauce
• about 300 g (2 cups)cooked chicken, broken into bite-sized pieces
• about 145 g (1 cup)frozen green peas, thawed
• about 4 g (¼ cup), plus more for garnishchopped coriander
• to garnishsliced scallion tops

Instructions

1. 1

   Sauté the vegetables

   Heat the olive oil in a 5-quart Dutch oven over medium-high heat. Add the celery, onion, scallion bottoms and carrots, then sauté for 3 minutes.

2. 2

   Toast the rice

   Add the rice and orange zest and cook for 1 minute.

3. 3

   Add the stock

   Set aside 1 cup of the chicken stock and pour the remaining stock into the pot; the mixture will bubble.

4. 4

   Cook the rice

   Bring the soup to the boil, reduce the heat to low, cover and cook for 10 minutes.

5. 5

   Prepare the eggs

   While the rice cooks, whisk the 2 eggs until frothy, then mix them with the reserved cup of stock.

6. 6

   Mix the citrus

   Stir the orange, lemon and lime juices into the egg-and-stock mixture, then set it aside.

7. 7

   Add chicken and peas

   After 10 minutes, remove the lid. Add the cooked chicken, peas and coriander, and heat until hot and almost boiling.

8. 8

   Temper the mixture

   Take the pot off the heat and ladle a few cups of hot broth into the egg-and-citrus mixture. Slowly pour it back into the soup, stirring as you do.

9. 9

   Warm to serve

   Heat the soup only until it reaches serving temperature, then remove it from the heat.

10. 10

    Add hot sauce

    Stir in a dash of hot sauce if desired.

11. 11

    Garnish and serve

    Serve with chopped coriander and the sliced scallion tops.

What is citrus chicken and rice soup?

This is a chicken-and-rice soup in the American home-cooking tradition, given a fresh, tangy edge with orange, lemon and lime. Rather than relying only on a savoury broth, it finishes with a citrus-and-egg mixture stirred into the hot soup.

The rice and vegetables make it hearty, while the citrus lifts the flavour of the chicken. Adding the eggs off the heat helps give the broth a fuller texture without bringing it to a boil.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 20g protein, 17g carbs, 7g fat.

The rice and vegetables contribute most of the carbohydrates, while the chicken and eggs provide much of the protein. Olive oil and eggs contribute fat; serve with extra vegetables or a side salad if you want to add more produce to the meal.

Build flavour with the vegetables

Vegetable base: Sauté the celery, onion, scallion bottoms and carrots for the full 3 minutes so they soften and start to flavour the oil.

Rice and zest: Give the rice and orange zest 1 minute in the pan before adding stock. This briefly coats the rice with the aromatic base.

Keep the rice on schedule

Cooking time: Once the stock reaches the boil, lower the heat, cover the pot and cook the rice for 10 minutes as directed. Keep the lid on during this stage.

Texture: The method adds cooked chicken and peas after the rice has simmered, so they warm through without needing the full cooking time.

Temper the egg mixture gently

Reserved stock: Whisk the eggs until frothy, then combine them with the cup of stock set aside earlier and the three citrus juices.

Gradual addition: Ladle a few cups of hot broth into this mixture first, then pour it back slowly while stirring. Take the pot off the heat before tempering, and warm the finished soup only to serving temperature.

Choose cooked chicken

Chicken pieces: Use cooked chicken broken into bite-sized pieces, as the recipe relies on it being ready to add near the end. Stir it in with the peas and coriander and heat until hot.

Peas: Thaw the frozen peas before adding them. They need only to heat through with the chicken.

Balance the citrus

Fresh juice: Orange brings a sweeter note, while lemon and lime add sharper acidity. Freshly squeezed juice keeps those flavours lively in the broth.

Finishing touches: Hot sauce is optional, and the coriander and scallion tops go on when serving. Taste the soup before adding the optional sauce so you can keep the citrus in balance.

What to serve alongside

The soup has rice, chicken and vegetables in the bowl, so it can be served on its own as a complete meal. A simple side of bread is useful for soaking up the citrusy broth.

Keep extra garnishes on the table so everyone can add more coriander or scallion tops to taste.

Recipe notes & tips

• Dice the vegetables to a similar size so they soften at a similar rate.
• Measure out the cup of stock for the egg mixture before pouring the rest into the pot.
• Use a microplane or fine grater for the orange zest, avoiding the bitter white pith.
• Keep stirring as you slowly return the tempered egg mixture to the soup.
• Add the hot sauce a little at a time if you want to control its heat.

Variations

• More citrus: Add a little extra juice at the table for a sharper finish.
• Extra herbs: Use additional chopped coriander as a garnish.
• Milder bowl: Leave out the optional hot sauce.
• More vegetables: Add extra diced carrots or celery while sautéing the listed vegetables.
• Brown rice: Use cooked brown rice and add it with the chicken and peas, rather than simmering it with the stock.

Common mistakes to avoid

• Boiling after adding the eggs: the mixture may lose its smooth texture; remove the pot from the heat before tempering and warm only to serving temperature.
• Skipping the tempering step: adding the egg mixture straight to hot soup can make it seize; first whisk in a few cups of hot broth.
• Cooking the rice uncovered: it may not cook as intended; cover the pot for the 10-minute simmer.
• Adding the citrus too early: the recipe keeps it with the egg mixture; stir it in there before tempering.
• Adding the chicken at the start: it can spend too long heating; add cooked chicken after the rice has simmered for 10 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently until hot, stirring often; avoid bringing the soup to a boil.

Frequently asked questions