Description
Lemon Chicken Soup is a light, comforting Mediterranean-inspired soup featuring tender chicken, fresh vegetables, and a bright lemony flavor enhanced by eggs for creaminess. This gluten-free, dairy-free recipe is perfect for a nourishing meal that’s easy to make on the stovetop.
Ingredients
Scale
Vegetables and Aromatics
- 1 small onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Soup Base
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- 1/2 cup orzo or rice
Protein
- 1 cup cooked shredded chicken (rotisserie or leftover)
Egg-Lemon Mixture
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
Seasonings and Garnish
- Salt and black pepper to taste
- 2 tablespoons fresh dill or parsley, chopped (optional)
Instructions
- Prepare Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, continuing to stir, until the garlic releases its aroma without browning.
- Add Broth and Grains: Pour in 6 cups of low-sodium chicken broth and bring the mixture to a gentle boil. Add 1/2 cup of orzo or rice and cook for 8 to 10 minutes until the grains are tender but still hold their shape.
- Incorporate Chicken: Reduce the heat to low and stir in 1 cup of cooked shredded chicken to warm through without further cooking aggressively.
- Temper Eggs and Lemon: In a separate medium bowl, whisk together 2 large eggs and 1/3 cup fresh lemon juice. Slowly ladle about 1/2 cup of the hot soup broth into this egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
- Add Tempered Mixture to Soup: Gradually pour the tempered egg and lemon mixture back into the pot, stirring gently to combine evenly throughout the soup.
- Final Seasoning and Simmer: Stir in 1 teaspoon of lemon zest and season the soup with salt and black pepper to your taste. Let the soup simmer gently on low heat for 2 to 3 minutes, ensuring it does not boil to preserve the creamy texture from the eggs.
- Add Fresh Herbs and Serve: Stir in 2 tablespoons of chopped fresh dill or parsley if desired. Serve the soup warm, enjoying the bright, comforting flavors.
Notes
- For a creamier soup, increase the egg-to-lemon ratio slightly to enhance richness.
- Leftover rotisserie chicken is perfect for this recipe and saves prep time.
- Add fresh spinach or kale at the end of cooking for extra nutrients and color.
