If you have ever wanted a soup that brightens your day with its vibrant flavors and soothing warmth, this Lemon Chicken Soup Recipe is an absolute must-try. With its tender shredded chicken, zesty lemon punch, and that magical creamy texture from the egg mixture, this dish hits all the right notes for comfort and refreshment. Whether you’re feeling under the weather or just craving something wholesome and delicious, this soup brings a lovely balance of hearty ingredients and invigorating citrus that will make you feel instantly cozy and refreshed.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to the charm of this soup. Each one plays a crucial role, from building the savory base to brightening the final flavor, making this a straightforward yet deeply satisfying recipe to enjoy any day.
- 1 tablespoon olive oil: Adds a subtle richness as the base for sautéing the vegetables.
- 1 small onion, diced: Brings sweetness and depth to the soup’s flavor foundation.
- 2 carrots, peeled and sliced: Provides natural sweetness and a pleasant texture contrast.
- 2 celery stalks, sliced: Offers a fresh, crisp undertone that balances the citrus nicely.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth and savoriness.
- 8 cups chicken broth: Creates the hearty and comforting liquid base essential for this soup.
- 1 lb cooked shredded chicken (rotisserie or poached): The protein star that keeps this soup satisfying and nourishing.
- ½ cup orzo or white rice: Absorbs the broth beautifully and adds body and bite.
- 2 large eggs: Whisked with lemon juice to provide that silky, creamy texture traditional to this dish.
- ¼ cup fresh lemon juice (about 2 lemons): The bright, tangy highlight that makes this soup so special and refreshing.
- 1 teaspoon lemon zest: Amplifies the lemon flavor with a burst of citrusy aroma.
- Salt and pepper to taste: Essential for bringing all the flavors into perfect harmony.
- 2 tablespoons fresh dill or parsley, chopped (optional): Fresh herbs add a lovely herbal brightness in the final touch.
How to Make Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them gently for 5 to 6 minutes, stirring occasionally until they soften and release their natural sweetness. Toss in the minced garlic and continue cooking for another minute to coax out its aroma without letting it burn. This step forms the flavorful foundation that makes the soup so inviting.
Step 2: Add Broth and Grains
Pour in the chicken broth and bring everything to a boil. Once boiling, stir in your choice of orzo or rice. Let it cook for 8 to 10 minutes until the grains are tender but still hold a little bite. This gradual cooking allows the flavors to meld beautifully as the starches thicken the broth slightly, preparing it for the final luxurious step.
Step 3: Combine Chicken and Simmer
After the grains are perfectly cooked, add the shredded chicken to the pot. Reduce the heat to a gentle simmer to warm the chicken through without drying it out. The shredded chicken infuses each spoonful with heartiness, wrapping the bright lemon notes in satisfying comfort.
Step 4: Temper the Egg-Lemon Mixture
In a small bowl, whisk together the eggs and fresh lemon juice. Slowly ladle about one cup of the hot broth into the egg mixture while whisking constantly. This tempering technique is crucial to avoid scrambling the eggs and to achieve that beautifully silky texture. Once tempered, pour the egg mixture back into the pot slowly, stirring gently but consistently.
Step 5: Final Seasoning and Heat
Stir in the lemon zest, then season with salt and pepper to taste. Heat the soup gently, ensuring it does not boil to keep the eggs perfectly incorporated and creamy. If you like, finish by stirring in fresh dill or parsley for a lovely fresh pop of green and flavor. Your Lemon Chicken Soup Recipe is now ready to warm hearts and tummies alike.
How to Serve Lemon Chicken Soup Recipe
Garnishes
Adding a sprinkle of fresh herbs like dill or parsley right before serving gives the soup a burst of color and fresh herbal brightness. A light drizzle of good-quality olive oil or a few twists of cracked black pepper can also elevate each bowl to a beautifully polished meal.
Side Dishes
This soup pairs perfectly with crusty bread for dipping or a simple mixed greens salad dressed lightly with lemon and olive oil. The sides should complement but not overpower the delicate balance of lemon and chicken you worked so hard to achieve.
Creative Ways to Present
For a special touch, serve this Lemon Chicken Soup Recipe in rustic bread bowls or elegant small cups as an appetizer. You can also garnish with a lemon slice or a few whole fresh herbs on top for that Instagram-worthy presentation that invites people to dive right in.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more, making it an excellent next-day meal that warms your soul just as much as the first serving.
Freezing
This soup freezes well if you want to keep it longer. Just make sure to cool it completely before transferring it into freezer-safe containers. Freeze for up to 3 months. When thawing, do so slowly in the refrigerator overnight to protect the texture.
Reheating
Reheat gently on the stovetop over low heat to avoid boiling the soup, which can affect the creamy egg texture. Stir often to warm evenly and bring back that fresh lemony brightness.
FAQs
Can I use chicken thighs instead of shredded chicken breast?
Absolutely! Using boneless chicken thighs can add a richer, more succulent flavor to the soup that pairs wonderfully with the lemony notes.
Is it possible to make this soup gluten-free?
Yes. Simply replace the orzo with white rice to keep the dish gluten-free without sacrificing texture or taste.
Can I prepare the lemon-egg mixture in advance?
It’s best to prepare the egg-lemon mixture right before adding it into the hot broth to prevent the eggs from curdling.
How can I make the soup creamier?
If you like a creamier texture, stir in about ¼ cup of heavy cream right after adding the lemon-egg mixture for a luscious finish.
What herbs complement this soup besides dill or parsley?
Oregano, thyme, or a pinch of fresh rosemary can add delightful Mediterranean warmth, enhancing the soup’s flavor beautifully.
Final Thoughts
There is truly something magical about this Lemon Chicken Soup Recipe that feels like a warm hug in a bowl. It’s simple enough for a weekday lunch yet special enough to serve guests who will surely be impressed by its bright and comforting charm. Give it a try and let the delightful combination of tender chicken, tangy lemon, and cozy broth bring a little sunshine to your table.
Print
Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This comforting Lemon Chicken Soup is a Mediterranean-inspired recipe featuring tender shredded chicken, fresh vegetables, and a bright lemon-egg mixture that creates a silky texture. Perfect for cozy meals, the avgolemono-style soup is enhanced with fresh herbs and can be made gluten-free when using rice.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
Main Ingredients
- 1 lb cooked shredded chicken (rotisserie or poached)
- ½ cup orzo or white rice
Lemon-Egg Mixture
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
Seasonings and Garnish
- Salt and pepper to taste
- 2 tablespoons fresh dill or parsley, chopped (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5 to 6 minutes until the vegetables are softened but not browned.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Add Broth and Bring to Boil: Pour in the chicken broth and increase the heat to bring it to a rolling boil.
- Cook Orzo or Rice: Add the orzo or white rice to the boiling broth, reduce heat slightly, and cook until tender, about 8 to 10 minutes.
- Add Shredded Chicken and Simmer: Stir in the shredded cooked chicken and lower the heat to a gentle simmer to keep the ingredients warm without boiling.
- Prepare Lemon-Egg Mixture: In a small bowl, whisk together the eggs and fresh lemon juice until combined.
- Temper Eggs: Slowly ladle 1 cup of the hot soup broth into the egg-lemon mixture while whisking constantly to prevent the eggs from curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the pot, stirring gently to incorporate and create a creamy, silky consistency. Avoid boiling the soup after adding the eggs.
- Season and Finish: Add lemon zest, salt, and pepper to taste. Stir in fresh dill or parsley if using. Heat through gently without boiling.
- Serve: Ladle the soup into bowls and serve warm alongside crusty bread or a simple salad for a wholesome meal.
Notes
- For a creamier, richer version, stir in ¼ cup heavy cream after adding the lemon-egg mixture.
- This soup is traditionally Greek avgolemono; enhance flavors by adding a pinch of oregano or a dash of cayenne pepper.
- Using boneless chicken thighs instead of breast or rotisserie chicken gives the soup a deeper, richer flavor.
- Use white rice instead of orzo to make the soup gluten-free.
- Be careful not to boil the soup after adding the egg mixture to prevent curdling.
