lemon chicken soup recipe

This lemon chicken soup is a recipe born from the chaos of a busy week but craving something fresh and nourishing. It’s a dish that feels like a little celebration—bright, tangy, and comforting all at once. I love how a splash of lemon can turn a simple broth into a lively, satisfying meal.

Why I keep coming back to this recipe

Its simplicity means I can whip it up in no time, yet it feels special every single time. The lemon’s bright punch lifts my mood, especially on gloomy days. I love how adaptable it is—add greens, swap chicken for tofu, or turn up the heat with chili oil. It’s a bowl of warmth and brightness that always saves me.

Breaking down the ingredients

• Lemon zest: Gives a fragrant, aromatic punch—use fresh for the best zing.
• Lemon juice: Brightens the broth with tang—skip if you prefer milder flavor.
• Shredded cooked chicken: Adds hearty protein—use leftover rotisserie for convenience.
• Eggs: Create silky ribbons—whisk well to prevent scrambling.
• Herbs (parsley or dill): Fresh herbs add color and freshness—chop just before serving.
• Olive oil: Base for sautéing—use good-quality for richer flavor.

Tools & equipment for a smooth cooking experience

• Large pot: For simmering the broth and cooking the chicken.
• Whisk: To smoothly incorporate the lemon juice and eggs.
• Knife and chopping board: Chopping vegetables and herbs.
• Ladle: Serving the soup in a gentle, controlled way.
• Measuring spoons and cups: To measure lemon juice, zest, and seasonings accurately.

Step-by-step guide to making your bright and cozy lemon chicken soup

Step 1: Start by gathering all ingredients and tools before you begin.

Step 2: Heat a large pot over medium heat, about 160°C (320°F).

Step 3: Add a splash of olive oil, then sauté chopped onions until translucent, about 5 minutes.

Step 4: Stir in minced garlic, cook until fragrant, about 30 seconds.

Step 5: Add chicken broth, lemon zest, and shredded cooked chicken. Bring to a simmer.

Step 6: In a small bowl, whisk eggs with lemon juice.

Step 7: Slowly pour the egg mixture into the simmering soup, stirring constantly to create ribbons.

Step 8: Simmer for another 2 minutes, until slightly thickened.

Step 9: Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs.

Cooking checkpoints & tips to keep in mind

• Soup should be steaming, not boiling vigorously, when adding eggs.
• Lemon juice should taste bright but not overpowering—balance is key.
• Egg ribbons should be silky and delicate, not clumpy or overcooked.
• Herbs added at the end should be vibrant, not wilted or dull.

Common mistakes & how to fix them

• Too sour or bitter flavor.? Add lemon juice gradually to avoid overpowering.
• Egg ribbons turning chunky.? Stir continuously when pouring eggs to prevent clumping.
• Eggs overcooking into scrambled bits.? Keep heat moderate during egg addition.
• Under-seasoned broth.? Taste before seasoning heavily.

Lemon Chicken Soup

This lemon chicken soup combines bright, tangy flavors with comforting chicken broth and silky egg ribbons. It’s made by simmering shredded cooked chicken in a lemon-infused broth, then adding eggs to create delicate ribbons that enhance the dish’s velvety texture. The final appearance is a vibrant, warm bowl with fresh herbs and a zesty kick.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup chicken broth
• 1 tablespoon lemon zest fresh
• 3 tablespoons lemon juice freshly squeezed
• 1 cup shredded cooked chicken leftover rotisserie or cooked chicken
• 2 eggs beaten
• 2 tablespoons olive oil good quality
• 2 cloves garlic minced
• 1 small onion chopped
• 1/4 cup fresh herbs parsley or dill, chopped
• to taste salt and pepper

Equipment

• Large pot
• Whisk
• Knife and chopping board
• Ladle
• Measuring spoons and cups

Method

 

1. Gather all your ingredients and tools—this keeps the process smooth and enjoyable.
   
2. Heat the large pot over medium heat and add the olive oil. Once shimmering, sauté the chopped onion until it becomes translucent and fragrant, about 5 minutes. It should smell sweet and look slightly softened.
3. Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly, until fragrant. You’ll notice the aroma fill the air and the garlic turn a light golden color.
4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the lemon zest and shredded cooked chicken, allowing everything to meld together for about 5 minutes. The broth will become slightly cloudy, and you’ll see gentle bubbling.
5. In a small bowl, whisk the eggs with the lemon juice until well combined. This mixture should be smooth and slightly frothy.
6. Reduce the heat to low so the broth is simmering gently. Slowly pour the egg mixture into the pot in a thin stream, stirring constantly with a whisk or spoon. Watch as delicate, silky ribbons form and swirl through the soup.
7. Let the soup simmer for another 2 minutes, just enough for the eggs to set into tender ribbons. You’ll notice the texture thickening slightly and the aroma brightening.
8. Taste the broth and adjust with salt and pepper as needed. The soup should be lively and balanced—bright with lemon but not overpowering.
9. Serve the soup hot, garnished generously with freshly chopped herbs for a burst of color and freshness. The final dish should look vibrant, with silky egg ribbons and a fragrant, tangy broth.