Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chicken, Rice and Mushroom Soup with Lime

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  • Level: Easy
  • Yield: 2 servings
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3 cups white chicken stock, or 1 1/2 cups frozen concentrated plus 1 1/2 cups water

3/4 cup cooked white or brown rice

1/2 cup shredded cooked chicken

Salt and pepper to taste

10 white mushrooms, wiped clean, trimmed, and sliced thin

3 scallions, sliced thin

1 egg yolk

Juice of 1 lime

Minced fresh herbs, whatever you have around

Avocado, Corn, Tomato and Tortilla Soup:

4 cups brown chicken stock, or 2 cups frozen concentrated and 2 cups water

Salt and pepper to taste

1/2 cup frozen corn kernels, or fresh, cut off 1 cob

1/2 small red onion, peeled and minced

1/2 cup shredded chicken

Juice of 1 lime

1 medium ripe avocado, peeled and sliced

2 Roma tomatoes, cored and cut into chunks

2 tablespoons whole cilantro leaves

10 tortilla chips


  1. Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.

Avocado, Corn, Tomato and Tortilla Soup:

  1. Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.