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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
Cook Time 15 minutes
Total Time 25 minutes
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.