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 tender shredded chicken with a bright, tangy broth infused with lemon zest and juice. Finished with silky egg ribbons and fresh herbs, it offers a comforting yet invigorating texture and vibrant appearance. The process involves simmering, whisking, and gentle pouring to achieve a silky, flavorful bowl.

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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 Notes

Ingredients

  

• 1 cup shredded cooked chicken leftover rotisserie chicken works great
• 4 cups chicken broth
• 1 lemon lemon zest use fresh
• 2 eggs beaten
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh herbs (parsley or dill) chopped just before serving
• 1 small onion chopped
• 2 cloves garlic minced
• to taste salt and pepper

Equipment

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

Method

 

1. Gather all ingredients and tools needed for a smooth cooking process: a large pot, whisk, chopping board, knife, ladle, and measuring spoons.
   
2. Heat the large pot over medium heat and add a splash of olive oil. Sauté chopped onion until it becomes translucent, about 5 minutes, filling your kitchen with a fragrant aroma.
   
3. Add minced garlic to the onions and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
   
4. Pour in the chicken broth and bring it to a gentle simmer. Stir in the lemon zest and shredded cooked chicken, allowing the flavors to meld for about 5 minutes.
   
5. In a small bowl, whisk the eggs with lemon juice until well combined, creating a smooth mixture.
   
6. Slowly pour the egg mixture into the simmering broth while continuously stirring with a whisk. This creates delicate, silky ribbons of cooked egg that give the soup a creamy texture.
   
7. Allow the soup to simmer gently for another 2 minutes, just enough for the egg ribbons to set and thicken slightly.
8. Taste the broth and adjust seasoning with salt and pepper. Remove the pot from heat once satisfied.
9. Serve the hot soup in bowls, garnished generously with freshly chopped herbs for a burst of color and freshness.

Notes

Ensure the soup is gently simmered when adding eggs to prevent scrambling. Adjust lemon to taste for brightness without overpowering. Use fresh herbs to finish for vibrant flavor and appearance.