The easy-to-make sauce from this nacho cheese sauce recipe tastes great poured over tortilla chips. To add a little heat, add some thinly sliced jalapenos.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) whole chicken
- 2 teaspoons salt, or more to taste
- 1 onion, chopped
- 2 ribs celery, chopped
- 1 carrot, chopped
- 2 bay leaves
- ¼ teaspoon dried oregano leaves
- 3 quarts cold water
- 2 cups finely diced onion
- 2 tablespoons extra-virgin olive oil
- ⅔ cup arborio rice, or more to taste
- 2 large eggs
- ½ teaspoon ground black pepper
- 1 pinch cayenne pepper
- ½ cup fresh lemon juice
Instructions
- Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat.
- Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes.
- Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes.
- Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.
- The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth ingredients consumed will vary.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 926 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Bland, bland, bland. I even added 2 garlic cloves and a bouillon cube to the simmering chicken and veggies. Not much salt is in the recipe, so I added that too….still bland. A ton of work and a disappointing pay off. I won’t make this recipe again.
I’m a big fan of Chef John’s recipes so I started this one with a whole chicken … followed recipe except I added approx 2 cloves of garlic with the onion and kept all the cooked veggies & added them back in. This was good but not great for me, given the amount of time it takes to make. The flavor was just “meh” and I really didn’t get enough of the lemon. Next time I’ll try a simpler or different recipe. – Jan 2023
I’ve made this many times. It’s perfect as is. Just a warm, lovely bowl of soup any time of year, but especially during cold and flu season.
This is incredible soup. It’s “creamy” yet dairy-free, its flavor is subtle but unique and delicious. It seems like it would be complicated and time-consuming, but most of the time is just waiting for the chicken to finish boiling. Well worth the effort, and a very satisfying change of pace for a meal to serve a crowd.
Great recipe! Fresh and light, until I ate too much because it was so good! I did not have a whole chicken, so I used frozen chicken breasts and thighs and it worked out well. Thank you, Chef John, again.
I made it without making any modifications and the flavor was up to the standards of a Coney Island Diner, however it was not quite as thick.
Very tasty and a great way to jazz up chicken and rice soup. This recipe takes a staple and makes it taste expensive.
I much prefer this soup with orzo rather than rice, though I have had it and made it both ways. Otherwise, it’s a solid recipe.
This is a great recipe. Absolutely will be making this again. Yes, a little less lemon. Also I took the veggies that Chef John said to remove and put them in the blender. I returned them to the soup. Hate wasting anything. It really is a delicious soup. Thanks Chef!
Wonderful! I used homemade chicken broth from my freezer and simmered chicken breast for about 25 minutes with the rice. Removed the chicken to cool before shredding and adding back at the end. Reminds me of the soup I used to get in Chicago.
I have not eaten yet, just a taste test. I did it one and one half times and added a little extra rice. I found it a little too thick so I added a little chicken broth. It is really good now! I am not used to having the chicken in the soup. The recipe I usually have does not have the chicken in it. It is set aside for something else. So I’m not used to the consistency…I’ll get it!!!
“Epic!” describes this dish perfectly. I’ve made it at least half a dozen times & it never disappoints. Easily in my Top 5 favorite meals. My variations: 1) I purée the vegetables in the stock (I can’t imagine why anyone wouldn’t want this goodness as part of the dish!) 2) I use 1 cup of (FRESHLY SQUEEZED) lemon juice & pulp. If you use less than ½ c. …why bother with this recipe? Thanks, C.J.!
Amazing. Awesome. Love it. Just as good as my favorite restaurant.
I just made this tonight and LOVED how it turned out! My finished product was 5 stars, so I adjusted my rating. I think it needed more egg, rice, lemon and salt. But that could just be personal preference. Making the stock from scratch and using a whole chicken made this so yummy! I’m not sure if it’s the eggs or rice (or both), but mine came out thick and almost creamy! One of the best soups I’ve made! It did take over 4 hours, so make time
Totally Amazing! This recipe is definitely a keeper.
Loved it! I have both followed chef John’s instructions to a “T” and I’ve changed it some. Following his instruction is by far the better soup. It’s become a regular in my rotation. And photos really don’t do it any justice.
What a great, light, versatile soup! I added just a little chopped carrot with the rice and some green onion and zest at the end to serve. I would like even more lemon, but my hubby liked it as it was. I will cook more rice on the side to add to the left overs. If you want something more substantial, then just add more veggies. Served with chiabata rolls. Super simple and now I have chicken left over for Chef’s Noodle Chicken Salad! Thanks for another great recipe!
Could have a more pronounced lemon taste. I used 1/2 cup. Next time I will have 3/4 cup ready and add to taste. Also needed salt and pepper to taste. May add some dill as well. I added all the chicken meat from a 3.5# fryer. Perfect amount. Overall, well received. Perfect for winter evening in snowy Ohio.
My wife had such a taste for this after having it in a restaurant over a year ago, so I had to give it a try. I made it just as directed, and it was a hit with both her and my daughter. Thanks Chef john, you really helped me look like I knew what I was doing!
this was delicious!! would not change a thing and will make many more times!!!!! ty
Delicious unusual flavor with refreshing lemon.