This Easy Lemon Chicken Soup is a warm hug in a bowl! With tender chicken, bright lemon, and comforting veggies, it’s perfect for cozy nights.
I love how quick it comes together—just throw everything in a pot and let it simmer. Plus, that tangy lemon really hits the spot! 🍋
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing as it adds a nice flavor. If you want a different taste, you can use butter or avocado oil instead.
Chicken Broth: Low sodium broth is healthier, letting you control the salt level. You can use vegetable broth for a lighter version. Homemade broth is great if you have it on hand!
Cooked Chicken: Rotisserie chicken is fast and tasty. If you have leftovers from a previous meal, use that! You can also use canned chicken or tofu for a vegetarian option.
Rice or Orzo: Long-grain white rice is perfect for this soup. Brown rice can work but might take longer to cook. If you prefer pasta, feel free to use any small variety of pasta like elbow macaroni.
Eggs: The eggs add creaminess. For a vegan option, try blending silken tofu with a splash of water as a substitute.
How Can I Get the Eggs to Blend Smoothly Without Scrambling?
Tempering the eggs is key to keeping them smooth in your soup. This method ensures they don’t scramble. Here’s how to do it:
- Whisk the eggs and lemon juice in a bowl to combine.
- Ladle a cup of the hot soup broth into the egg mixture, whisking it continuously. This brings the eggs up to temperature.
- Once mixed well, gradually pour the tempered egg mixture back into the soup pot while stirring.
- Keep the heat low to prevent boiling, which is crucial. Gently heating will help everything blend perfectly!
With practice, you’ll master this technique for a creamy soup every time!
How to Make Easy Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1/2 cup long-grain white rice or orzo pasta
- 2 large eggs
- Juice of 2 lemons (about 1/4 cup)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time Needed:
You’ll need about 10 minutes for prep and around 30 minutes for cooking, so the whole process takes about 40 minutes. That’s pretty quick for such a comforting dish!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion, diced carrots, and diced celery. Cook these veggies together, stirring occasionally, until they’re nice and soft—this should take about 5-7 minutes. Enjoy the wonderful aroma!
2. Add the Garlic:
Now, stir in the minced garlic and let it cook for another minute. You want the garlic to become fragrant, but be careful not to let it burn!
3. Bring on the Broth:
Pour in the chicken broth and turn up the heat until it comes to a delightful boil. Listen for that bubbling sound—it’s almost soup time!
4. Include the Rice or Orzo:
Once boiling, add the rice (or orzo) to your pot. Reduce the heat and let it cook according to the package instructions until it’s tender, which typically takes about 15 minutes.
5. Mix in the Chicken:
After the rice is cooked, stir in your shredded or diced chicken. This will warm the chicken through—no one likes cold chicken in their soup!
6. Prepare the Egg Mixture:
In a small bowl, whisk together the eggs and lemon juice until they blend well. This is where the magic happens!
7. Temper the Eggs:
Carefully ladle about a cup of the hot soup broth into the egg and lemon mixture while whisking constantly. This step is crucial to prevent scrambling the eggs. You want it to gradually heat up without curdling!
8. Return the Egg Mixture to the Pot:
Slowly pour the tempered egg mixture back into the pot, stirring constantly. Keep the heat on low and let the soup heat gently for a few more minutes until it thickens a bit, but do NOT let it boil.
9. Season and Taste:
It’s time to season your soup! Add salt and freshly ground black pepper to taste. Give it a stir and taste it—adjust the seasoning if needed!
10. Serve and Enjoy:
When you’re ready to dig in, ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot, and enjoy this cozy, bright, and soothing lemon chicken soup—perfect for anytime comfort!
Remember, you can always modify the ingredients to fit your taste. Happy cooking!
FAQ for Easy Lemon Chicken Soup
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely first. You can thaw it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quicker results. Once thawed, shred or chop it before adding it to the soup.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the eggs. Store it in the refrigerator for up to 3 days. Reheat gently before adding the egg mixture and warming it through. This helps keep the soup fresh and creamy!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If the soup thickens too much in the fridge, simply add a little more broth or water while reheating to reach your desired consistency.
Can I Customize the Vegetables?
Definitely! Feel free to add or substitute any vegetables you like or have on hand. Spinach, kale, or peas can be great additions. Just remember to adjust the cooking time to ensure everything is tender before adding the chicken and egg mixture.
