Name: Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 carrots, peeled and sliced; 3 celery stalks, sliced; 6 cups chicken broth; 2 cups cooked shredded chicken; 1/2 cup long-grain white rice or orzo; 3 large eggs; Juice of 2 lemons (about 1/3 cup); Salt and freshly ground black pepper to taste; 2 tablespoons chopped fresh parsley; Lemon slices for garnish (optional)

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There’s something magical about a steaming bowl of Lemon Chicken Soup: it’s at once hearty, bright, and deeply comforting, just like a warm hug on a chilly day. This Mediterranean-inspired classic layers tender chicken, silky eggs, and plenty of vibrant lemon, with pops of carrot and green flecks of parsley floating in every spoonful. Whether you’re feeling under the weather or just longing for something cozy and fresh, Lemon Chicken Soup might become that recipe you reach for again and again—it’s easy, wholesome, and guaranteed to lift your spirits.

Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

This Lemon Chicken Soup is built on a handful of fresh, simple ingredients, and each one brings something special to the table, from zesty depth to savory comfort. Give yourself the gift of using the best produce and chicken you can, because every element truly shines through in the final bowl.

Olive Oil: A couple tablespoons of good olive oil gives your veggies a luscious, aromatic base.
Onion, diced: Brings savory-sweet flavor and the classic back note every great soup needs.
Garlic, minced: Infuses the broth with subtle warmth and tempting aroma.
Carrots, peeled and sliced: Adds sweetness, color, and gentle texture to each bite.
Celery, sliced: Delivers an herbal, earthy character and lovely crunch.
Chicken Broth: The foundation—opt for low sodium if you like to control the salt.
Cooked Shredded Chicken: Use poached, roasted, or leftover rotisserie for speed and flavor.
White Rice or Orzo: Long-grain rice or tiny pasta turns this into a hearty meal—pick your favorite!
Eggs: Whisked in to create that signature silky, velvety texture (think avgolemono magic).
Lemon Juice: The soul of Lemon Chicken Soup—adjust the amount for more or less zing.
Salt and Black Pepper: Essential seasoning for pulling every flavor into balance.
Fresh Parsley, chopped: Lifts and brightens the whole pot—don’t skip the fresh herbs.
Lemon Slices (optional): Adds visual punch and extra citrus aroma if you love it tart.

How to Make Lemon Chicken Soup

Step 1: Sauté the Aromatics

Start by grabbing your favorite large soup pot and placing it over medium heat. Pour in the olive oil, then toss in the diced onion, minced garlic, sliced carrots, and celery. Sauté everything, stirring occasionally, until those veggies turn fragrant and the onion becomes translucent—this usually takes about 5 to 7 minutes. You’re building an aromatic foundation here that will infuse every spoonful of Lemon Chicken Soup with flavor.

Step 2: Simmer with Chicken Broth and Rice or Orzo

Next, pour the chicken broth into your pot and crank up the heat to bring it just to a boil. Once bubbling, stir in the rice or orzo (whichever you prefer for texture) and immediately lower the heat to a gentle simmer. Let it cook, uncovered, for about 15 minutes, stirring occasionally, until the grains are perfectly tender but not mushy.

Step 3: Add the Chicken

Now’s the time to make it hearty. Stir in your cooked, shredded chicken and let it warm through for a few minutes. If you’re using leftover rotisserie chicken, this is a perfect way to repurpose it. The soup should be steaming and filled with colorful, inviting bits at this point.

Step 4: Temper the Egg and Lemon Mixture

In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until well combined. Here comes the most important step for Lemon Chicken Soup: slowly ladle about one cup of the hot soup broth into your egg-lemon mixture while whisking constantly. This crucial move tempers the eggs, allowing them to blend beautifully into the broth without curdling.

Step 5: Finish the Soup

Pour the tempered egg-lemon mixture gradually back into the main pot of soup, stirring gently as you go. Let the soup heat over low (do not let it boil now!) for another few minutes; you’ll see it thicken ever so slightly, becoming luxuriously silky. Add salt and freshly ground black pepper to taste, then remove the pot from the heat and stir in your chopped parsley. That’s it—your Lemon Chicken Soup is ready to serve!

How to Serve Lemon Chicken Soup

Garnishes

A sprinkle of extra parsley gives a fragrant pop of green, but you can also gild the lily with thin lemon slices or a swirl of olive oil. For a mild kick, finish with a pinch of cracked black pepper or a dusting of red pepper flakes—make this bowl of Lemon Chicken Soup your own!

Side Dishes

Pair this tangy-smooth soup with warm pita, crusty sourdough, or a platter of green olives for a simple, Mediterranean-inspired meal. If you want to round things out further, a light cucumber salad or roasted vegetables are lovely companions for Lemon Chicken Soup and keep your table feeling fresh.

Creative Ways to Present

Serve your Lemon Chicken Soup in deep, wide bowls so each serving is generously dotted with chicken and golden broth. For a special touch, set out small bowls of extra lemon wedges, fresh herbs, and maybe even toasted pine nuts or crumbled feta. This invites everyone to finish their soup just the way they like, turning a comforting favorite into an interactive dinner experience.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, allow Lemon Chicken Soup to cool to room temperature, then ladle it into airtight containers. Store it in the fridge for up to three days—the flavors only deepen over time, making tomorrow’s lunch a real treat!

Freezing

Lemon Chicken Soup can be frozen, but the rice or orzo may soften more upon thawing. For best results, freeze the soup before adding egg-lemon mixture and fresh parsley. Thaw overnight in the fridge, reheat gently, and finish the soup with eggs, lemon, and herbs just before serving.

Reheating

To rewarm, transfer soup to a pot and gently heat over medium-low, stirring occasionally. The key is to warm it through without letting it boil, which ensures that the egg remains silky and the lemon flavor stays vibrant. Add a splash of extra broth or water if the soup looks a bit thick.

FAQs

Can I use rotisserie chicken in Lemon Chicken Soup?

Absolutely! Rotisserie chicken not only saves time, it brings an extra depth of flavor and tenderness. Just shred and add it in when the recipe calls for cooked chicken.

What if I don’t have fresh lemons?

While nothing matches the brightness of fresh lemons, bottled lemon juice can work in a pinch. Start with less and taste as you go, since it can be stronger or more acidic than fresh.

Can I make Lemon Chicken Soup gluten-free?

Yes—you can use long-grain white rice, which is naturally gluten-free, instead of orzo. Just double-check that your chicken broth is gluten-free too.

Help! My eggs curdled, what went wrong?

Most likely, the soup got too hot after adding the tempered egg-lemon mixture. Always heat gently and never let it boil after the eggs go in; this keeps your Lemon Chicken Soup silky smooth.

Can I add extra greens or veggies?

Of course! Stir in baby spinach, chopped kale, or even small broccoli florets in the last five minutes of simmering. Your Lemon Chicken Soup will be heartier, even more colorful, and just as delicious.

Final Thoughts

This Lemon Chicken Soup, with all its bright zip and homey comfort, is a recipe everyone should have in their back pocket. I hope you’ll give it a try—there’s nothing quite like that first spoonful to remind you just how good simple food can be!

Lemon Chicken Soup Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and tangy Lemon Chicken Soup recipe that is perfect for a cozy night in. This soup is light, flavorful, and packed with shredded chicken, vegetables, and a bright lemony broth.

Ingredients

Scale

Chicken Soup:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
6 cups chicken broth
2 cups cooked shredded chicken
1/2 cup long-grain white rice or orzo

Egg-Lemon Mixture:

3 large eggs
Juice of 2 lemons (about 1/3 cup)

Seasoning and Garnish:

Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
Lemon slices for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.
Cook Soup: Pour in chicken broth and bring to a boil. Add rice or orzo, simmer until tender (about 15 minutes). Stir in shredded chicken.
Prepare Egg-Lemon Mixture: Whisk eggs and lemon juice in a bowl. Temper with hot soup broth.
Thicken Soup: Gradually stir the egg mixture back into the soup and heat gently until slightly thickened. Season with salt and pepper. Remove from heat, stir in parsley.
Serve: Garnish with lemon slices and enjoy hot.