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)
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.
Notes
- For a heartier soup, add spinach or kale in the last 5 minutes of cooking.
- Use leftover rotisserie chicken for convenience.
- Adjust lemon juice to taste for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
