Middle Eastern · Dinner
Chicken and Rice Soup (High-Protein)
Chicken and rice soup built with shredded chicken breast, white beans and an egg stirred through the hot broth for added protein. Simmered with garlic, cumin, turmeric, and lemon juice, finished with fresh parsley. A warming, protein-dense bowl in the style of a Middle Eastern home kitchen.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
66.4gProtein
16.9gFat
45.8gCarbs
5.3gSugar
6.9gFiber
1210mgSodium
446mgChol
3.6gSat Fat
1180mgPotassium
135mgCalcium
5.4mgIron
0.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the chicken breast into bite-sized chunks, mince the garlic, finely chop the onion, and dice the carrot, celery and parsley on a cutting board.
2
Heat the olive oil in a soup pot over medium heat and sweat the onion, carrot and celery for 4 minutes until the onion turns translucent.
3
Stir the garlic, cumin, turmeric and lemon juice into the pot; cook over medium heat for 1 minute until fragrant.
4
Add the chicken chunks to the pot and sear over medium-high heat for 3 minutes, turning once, until the outside turns opaque and lightly golden.
5
Pour in the chicken stock, add the rice and beans, and simmer uncovered over medium-low heat for 18 minutes until the rice is tender and chicken shreds easily with a fork.
6
Ladle a small amount of hot broth into the beaten egg while whisking constantly, then stir the tempered egg back into the pot to prevent curdling.
7
Plate
Ladle the soup into a deep bowl, taste and adjust seasoning with salt and black pepper, then serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 cups960ml chicken stock
- 2/3 cup120g cannellini beans, cooked and drained
- 1/2 cup90g basmati rice, uncooked
- 22 large eggs, beaten
- 4 cloves4 cloves garlic
- 11 onion
- 11 carrot
- 11 celery stalk
- 1 tsp1 tsp cumin, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp parsley
- salt and black pepper to taste
