Chicken with Rice Soup


  • 6 cups chicken broth
  • 1 teaspoon instant chicken bouillon
  • ⅓ cup uncooked rice
  • ⅓ cup diced carrots
  • ⅓ cup chopped celery
  • ¼ cup finely chopped onion
  • 1 cup cooked chicken, cubed
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 eggs
  • 2–3 tablespoons Blossom Lemon Dill Vinegar
  • 1  teaspoon lemon juice
  • Salt and pepper to taste
  • Sliced green onions and parsley for garnish



  • In a large saucepan, combine broth, bouillon, carrots, celery, and onion. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat.
  • In a small saucepan, melt butter and stir in flour. Cook this for 1 minute, stirring constantly, until smooth and bubbly.
  • Gradually add broth mixture and cook until slightly thickened, stirring.
  • In a small bowl, beat eggs until frothy. Gradually beat in vinegar and lemon juice. Slowly add egg mixture to broth mixture in a large saucepan, stirring constantly.
  • Heat gently until soup thickens; do not boil.
  • Add salt and pepper to taste. Garnish with onions and parsley. Makes 7 1-cup servings.

Courtesy of Cindy Rawlings.

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