When the air turns crisp and cozy evenings call for something warm and comforting, this Lemon Chicken Soup is the perfect answer. It’s a bowl of pure sunshine, brimming with fresh lemon flavor, tender chicken, and hearty rice. For many, lemon chicken soup conjures up images of home—a pot simmering on the stove, the zesty aroma of lemons filling the kitchen, and bowls being passed around the table with everyone savoring the bright yet soothing taste.
Whether you’re feeling under the weather or just need a dose of comfort, this soup delivers warmth, nourishment, and a little bit of cheer. The best part? It’s simple enough for a weeknight dinner yet special enough for sharing with guests.
Why You’ll Love This Recipe
- Bright and Refreshing Flavor: The lemon adds a fresh, tangy twist that brightens every spoonful.
- Hearty and Satisfying: With tender chicken, creamy rice, and rich broth, it’s filling without being heavy.
- Comforting and Nourishing: Perfect for a cozy meal, it’s also packed with wholesome ingredients that make you feel good from the inside out.
- Customizable: Easily adapt it with your favorite veggies or adjust the tanginess to your liking.
- Beginner-Friendly: If you’re new to cooking, this is a foolproof recipe that yields impressive results.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 cup uncooked long-grain rice
- 3 cups cooked, shredded chicken
- Juice of 2 lemons
- Zest of 1 lemon
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish
How to Make Lemon Chicken Soup
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. Stir occasionally and let them cook for about 5-7 minutes until softened and fragrant. Then, add the minced garlic and cook for another minute.
Step 2: Build the Base
Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the uncooked rice, reduce the heat to a simmer, and cover the pot. Allow the rice to cook until tender, about 15 minutes.
Step 3: Add the Chicken
Once the rice is tender, stir in the shredded chicken. Let it heat through for about 5 minutes. Meanwhile, zest one lemon and juice two lemons. Set these aside for the next step.
Step 4: Make the Egg-Lemon Mixture
In a small bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This technique tempers the eggs and prevents them from scrambling.
Step 5: Combine Everything
Gradually pour the tempered egg mixture back into the pot while stirring the soup. The result will be a creamy, silky broth with a tangy lemon flavor. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with a slice of crusty bread or a light side salad for a complete meal.
Helpful Tips
- Prep Ahead: Dice the vegetables and cook the chicken ahead of time to make the cooking process seamless.
- Adjust the Lemon: For a more pronounced lemon flavor, add an extra squeeze of lemon juice before serving. If you prefer it milder, reduce the amount of zest.
- Creaminess Tip: The egg mixture creates a rich texture without adding cream. Whisk thoroughly when tempering to ensure smoothness.
- Rice Options: Long-grain white rice works best, but feel free to swap it with brown rice or orzo for variety. Just adjust the cooking time as needed.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired
- Diet: Dairy-Free
Notes
- For an extra layer of flavor, add a bay leaf while the rice is cooking, and remove it before serving.
- Leftovers can thicken due to the rice absorbing more broth. Add a splash of broth or water when reheating to return it to its original consistency.
Nutritional Information (Per Serving)
- Calories: 240
- Protein: 21g
- Carbohydrates: 20g
- Fat: 8g
- Sodium: 700mg
Frequently Asked Questions
Can I use leftover rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe and adds wonderful flavor.
Can I make this soup gluten-free?
Yes! This soup is naturally gluten-free when made with rice. Double-check your chicken broth to ensure it’s gluten-free as well.
How long does this soup last in the fridge?
Stored in an airtight container, it will keep for up to 3 days in the refrigerator.
Can I freeze this soup?
Yes, but note that the rice may become softer upon reheating. Freeze the soup in individual portions for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.
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Conclusion
Lemon Chicken Soup is a delightful blend of fresh flavors and cozy comfort, perfect for any season. It’s a simple yet nourishing recipe that’s sure to become a staple in your kitchen. Whether you’re feeding the family or treating yourself to a comforting meal, this soup delivers on all fronts.
Enjoy every spoonful—you deserve it!
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Lemon Chicken Soup
Description
When the air turns crisp and cozy evenings call for something warm and comforting, this Lemon Chicken Soup is the perfect answer. It’s a bowl of pure sunshine, brimming with fresh lemon flavor, tender chicken, and hearty rice. For many, lemon chicken soup conjures up images of home—a pot simmering on the stove, the zesty aroma of lemons filling the kitchen, and bowls being passed around the table with everyone savoring the bright yet soothing taste.
Whether you’re feeling under the weather or just need a dose of comfort, this soup delivers warmth, nourishment, and a little bit of cheer. The best part? It’s simple enough for a weeknight dinner yet special enough for sharing with guests.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups chicken broth
- 1 cup uncooked long-grain rice
- 3 cups cooked, shredded chicken
- Juice of 2 lemons
- Zest of 1 lemon
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish
Instructions
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the diced onion, carrots, and celery. Stir occasionally and let them cook for about 5-7 minutes until softened and fragrant. Then, add the minced garlic and cook for another minute.
Step 2: Build the Base
Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the uncooked rice, reduce the heat to a simmer, and cover the pot. Allow the rice to cook until tender, about 15 minutes.
Step 3: Add the Chicken
Once the rice is tender, stir in the shredded chicken. Let it heat through for about 5 minutes. Meanwhile, zest one lemon and juice two lemons. Set these aside for the next step.
Step 4: Make the Egg-Lemon Mixture
In a small bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. This technique tempers the eggs and prevents them from scrambling.
Step 5: Combine Everything
Gradually pour the tempered egg mixture back into the pot while stirring the soup. The result will be a creamy, silky broth with a tangy lemon flavor. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with a slice of crusty bread or a light side salad for a complete meal.
Notes
- For an extra layer of flavor, add a bay leaf while the rice is cooking, and remove it before serving.
- Leftovers can thicken due to the rice absorbing more broth. Add a splash of broth or water when reheating to return it to its original consistency.
