This lemon chicken soup recipe has been my go-to this soup season. It's made with zesty lemon juice, meaty chunks of chicken, and wholesome veggies, all simmered in a creamy broth. Oh, and I didn't even mention the best part, you can have this delicious soup ready for dinner in only 20 minutes! Seriously, easy healthy soup recipes don't get better than this one.
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Why You'll Love This Recipe
A winning combination. The combination of lemon and chicken has stood the test of time for good reason. It's absolutely delicious and tastes even better when used in this hearty soup.
Easy to customize. This recipe mostly uses staple ingredients that you already have in your fridge, but that doesn't mean you can't get creative. Switching up the pasta or adding your favorite vegetables can allow you to curate your own comforting creation without compromising on the lemony flavor.
Packed with nutrition Whenever I feel a cold coming on, I instantly reach for chicken soup recipes like this one as they're loaded with nutrients. The nourishing vegetables and comforting broth are incredibly soothing, and the lemon offers some major health benefits too.
Ingredients You'll Need
- Olive oil- to cook the vegetables.
- Onion, carrots, and garlic - the essential blend for any good soup.
- Chicken stock - another soup staple that gives it a savory and fragrant flavor.
- Orzo pasta - orzo is my favorite traditional option, but feel free to use your preferred noodle. Pastina, egg noodles, or even gluten free pasta are great choices. You could even use one of these protein pastas if you want to up the protein content in the soup.
- Chicken- cooked and shredded.
- Eggs- to be incorporated with the broth and give it some creaminess.
- Lemon juice- the best way to add that citrusy zest.
- Salt and pepper- to taste.
- Fresh baby spinach- for added nutrition.
- Dried dill weed - to enhance the aromatic flavor of the soup.
How To Make Lemon Chicken Soup
1. Cook the vegetables: Heat the olive oil in a saucepan over medium-high heat. Then add the onion and carrots, and cook for 5-6 minutes, stirring throughout cooking so the veggies don't burn.
2. Add the garlic and stock: Combine the garlic with the carrots and onions and cook until fragrant. Pour the chicken stock into the pot of cooked veggies and bring it to a simmer.
3. Cook the pasta and chicken: Add the orzo - or pasta of your choice - and cook it for the amount of time the package suggests. It's usually around 12 minutes. I prefer an al dente noodle, which normally takes about 10 minutes. Once the pasta is done, you can stir in your cooked chicken and remove the soup from the stove.
4. Mix eggs and lemon juice: In a small bowl, whisk together the eggs and lemon juice. Using a ladle, incorporate some of the soup stock into the bowl to temper the eggs.
5. Pour eggs into the broth: Gradually whisk the eggs back into the pot of soup until it reaches your desired creaminess. If you want it to be less creamy, don't use all of the egg.
6. Add spinach and serve: Stir in the fresh spinach and season the soup with salt and pepper. You can finish off with a sprinkle of dill weed and then serve the soup warm.
My Pro-Tips For Making This Soup
- To give your soup some authentic lemon flavor, opt for freshly squeezed lemon juice or finish it off with some lemon zest.
- To save some prep time, use shredded chicken from leftover chicken breasts or shredded rotisserie chicken for even more convenience.
- Substitute the stock for chicken broth - or chicken fat bullion - to get a saltier umami packed flavor.
- Finish off the soup with your favorite cheese. I like to use some grated parm or grated feta on top of mine.
- Incorporate other vegetables and fresh herbs like celery, cauliflower rice, fresh parsley, or whatever you have available in your fridge to make this recipe even heartier.
Storing and Reheating This Lemon Chicken Soup
In the fridge: Store your leftover lemon chicken soup in an airtight container and refrigerate for 3-4 days. I personally try to store the pasta separately so the noodles don't get too soggy.
In the freezer: To keep for longer, transfer your leftover soup into a freezer-safe container and freeze for up to 3 months.
Reheating: I personally prefer to reheat my leftover soup on the stove. Simply pour your desired amount into a pot and cook over medium heat. Allow the soup to come to a boil, stirring throughout so the heat is evenly distributed. Alternatively, you can put your leftovers in a microwave-safe bowl and microwave them in 30-second intervals, stirring after each round until they reach the desired temperature.
More Soup Recipes
- Buffalo chicken soup
- Turkey noodle soup
- Weight loss cabbage soup
- Chicken vegetable soup
- Cowboy soup
- Chicken enchilada soup
- ½ tablespoon olive oil
- 1 small onion, chopped
- 2 small carrots, peeled, diced
- 2 clove garlic, thinly sliced
- 6 cups chicken stock
- ½ cup orzo pasta
- 1 ¾ cup cooked chicken, shredded
- 2 small eggs
- ¼ cup lemon juice
- Salt and pepper, to taste
- 1 small handful of baby spinach
- Dried dill weed, to taste
- Heat olive oil in a saucepot, over medium-high heat.
- Add onion and carrots. Cook, stirring for 5-6 minutes.
- Add garlic and cook until fragrant.
- Add broth and bring to a simmer. Add orzo and cook according to package directions.
- Stir in the chicken and remove the soup from the stove.
- Whisk eggs with lemon juice. Ladle in some of the warm soup stock to temper the eggs.
- Gradually whisk the eggs back into the soup until creamy.
- Stir in spinach and season the soup to taste with salt and pepper.
- Serve soup warm.
Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 363Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 137mgSodium: 683mgCarbohydrates: 26gFiber: 2gSugar: 8gProtein: 28g