Lemon Chicken Soup and Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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4 tablespoons extra-virgin olive oil

5 scallions, chopped (white and green parts separated)

4 cups low-sodium chicken broth

1/2 cup white rice

1 bunch baby carrots (about 4 ounces), cut into chunks

1 bunch baby turnips (about 4 ounces), quartered lengthwise

Kosher salt and freshly ground pepper

Kosher salt and freshly ground pepper 

2 large eggs

4 tablespoons fresh lemon juice

2 cups shredded rotisserie chicken, skin removed

3 tablespoons chopped fresh parsley (optional)

8 cups salad greens


  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes. Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper. Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup. 
  2. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe.html?oc=linkbackPhotograph by Antonis Achilleos
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