Lemon Chicken Soup
- By Amy Dong
- Updated Apr. 3, 2026
This lemon chicken soup is both light and hearty at the same time. The lemon and savory flavors blend deliciously. Perfect all year round.
In This Article
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Amy’s Notes
This Lemon Chicken Soup is one of my favorite easy soup recipes when for a bright yet comforting meal. It’s perfect for spring and all year round. This soup is:
- Bright in Lemon Flavor: Fresh lemon juice and zest give it a clean, uplifting taste, similar to this Lemon Basil Orzo with Chicken.
- Comforting and Hearty: Shredded chicken, tender veggies, and rice make it filling without feeling heavy.
- Easy to Customize: I can use rice, orzo, or even wild rice, and add mushrooms or spinach for extra flavor and color.
- Super Quick Weeknight Meal: This fantastic soup comes together in less than one hour. I hope you love it!
Key Recipe Ingredients
- Salted Butter – Adds richness and helps soften the onion and garlic for a flavorful base. Unsalted butter works too; just adjust the salt later.
- Onion – Chopped and sautéed until translucent to build the soup’s savory foundation.
- Garlic – Minced for a warm, aromatic flavor that complements the lemon and chicken.
- Chicken Broth – Use a good-quality broth for the best flavor. It’s the heart of the soup and ties everything together.
- Egg Yolks – Whisked into the hot broth to create a silky texture without using cream.
- Fresh Lemon Juice – Brings a clean, tangy flavor that makes the soup taste fresh and lively.
- Lemon Zest – Adds extra citrus aroma and a burst of brightness.
- Cooked White Rice or Orzo – Either option makes the soup hearty and satisfying. Wild rice or brown rice also work well.
- Cooked Shredded Chicken – Rotisserie chicken is an easy shortcut that adds tender, flavorful protein.
- Baby Kale or Spinach – Stirred in at the end for color, nutrients, and a touch of freshness.
- Parmesan Cheese (Optional) – A sprinkle on top adds a savory finish if you like a hint of richness.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Grain Options: Try orzo or a wild rice blend for a heartier texture. You can try quinoa for a lighter texture.
- Protein Swaps: Shredded rotisserie chicken keeps things easy, but leftover turkey or cooked shrimp also taste great in this soup.
- Extra Veggies: I like to toss in sliced mushrooms, peas, or chopped zucchini for more color and texture. You can also stir in a handful of frozen corn near the end.
Step-By-Step Recipe Instructions
- Sauté onion and garlic in butter.
- Add broth, veggies, and seasonings; boil then simmer.
- Whisk egg yolks with lemon juice and temper with hot broth.
- Stir egg mixture back into soup.
- Add lemon zest, rice, chicken, and greens; heat through.
- Season and serve.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Prep the Base Early: You can make the broth with onions, garlic, carrots, celery, and seasonings up to two days ahead. Let it cool completely, then store it in the fridge. When ready to serve, reheat and finish with the lemon, egg, rice, and chicken.
- Store Components Separately: If you plan to enjoy leftovers, keep the rice or orzo in a separate container. This prevents it from soaking up too much broth. Combine just before reheating for the best texture.
- Freeze for Later: You can double the soup and freeze half of it for later. Leftovers freeze well, too, Make sure to use an airtight container.
Video: Watch Us Make This Recipe
Lemon Chicken Soup
I love how this lemon chicken soup tastes both hearty and refreshing at the same time. The lemon juice and zest lift the whole pot, while the chicken and rice make it satisfying.
Ingredients
- 4 tablespoons salted butter
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 8 cups chicken broth, good quality
- 3 whole carrots, peeled and cut into 1/4 inch rounds
- 3 stalks celery, cut into 1/4 inch thick pieces
- 1 teaspoon thyme, dried or fresh
- 2 bay leaves
- ¼ teaspoon ground ginger
- 2 stalks green onion, thinly sliced
- 2 large egg yolks, lightly beaten
- ¼ cup lemon juice, freshly squeezed
- 1 lemon, large, zested
- 3 cups cooked white rice, or cooked orzo
- 3 cups cooked shredded chicken, rotisserie works well
- 2 cups baby kale leaves, or spinach
- salt, to taste
- black pepper, to taste
- parmesan cheese, fresh, optional for serving
Instructions
- In a large heavy pot or Dutch oven, melt butter over medium high heat. Add onion and garlic, stirring and cooking until translucent.
- Add chicken broth, carrots, celery, thyme, bay leaves, ground ginger, and green onion. Bring to a boil. Boil uncovered 10 minutes. Reduce to a simmer. Cover and simmer 30 minutes.
- Combine egg yolks with lemon juice in a bowl. Using a hand-whisk, gently whisk in a large ladle-full of the hot soup into the egg mixture until fully incorporated.
- Slowly pour egg mixture back into the pot of soup, stirring constantly as you pour (this adds flavor and thickens the soup a bit.
- Add lemon zest, cooked rice, shredded chicken, and kale or spinach leaves. Stir and cook just until heated through, about 5 minutes.
- Taste and season with desired amount of salt and pepper. Serve warm, with fresh parmesan cheese, if desired.
Notes
- Feel free to use either cooked rice or cooked orzo – both are delicious.
- We’ve also used cooked wild rice blend with for a heartier soup, with great results.
- Use freshly squeezed lemon juice for the best flavor. Bottled juice can taste flat and won’t give the same brightness.
- Temper the egg yolks slowly by whisking in a little hot broth at a time. This keeps them from curdling and gives the soup a silky texture.
- Don’t overcook the greens. Add kale or spinach at the end and cook just until wilted to keep their color and nutrients.
- Keep rice or orzo separate if storing leftovers. Add it when reheating to prevent the grains from soaking up too much broth.
- Taste before serving. The salt and lemon balance can vary depending on your broth, so adjust at the end for the perfect flavor.
- Rotisserie chicken saves time and adds great flavor. Shred it just before adding to keep the pieces tender.
- Add extra vegetables if you like. Mushrooms, zucchini, or peas blend well with the lemony broth.
- Reheat gently over low heat to preserve the creamy texture from the egg yolks. Avoid boiling once the eggs are added.
- This recipe is part of our Lemon Recipes Collection.
- We love serving it with some French Bread to soak up the lemony broth or some soft Easy Dinner Rolls.
Nutrition (per serving)
Calories: 345kcal | Carbohydrates: 28g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 815mg | Potassium: 652mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6459IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 3mg
What To Serve with Lemon Chicken Soup
Breads and Rolls
- A warm bowl of Lemon Chicken Soup is even better with something to dip. We love it with a slice of crusty French Bread to soak up the lemony broth.
- It’s also delicious alongside soft Easy Dinner Rolls or buttery Homemade Biscuits for a cozy, comforting meal.
Sides and Sandwiches
- For a simple lunch, pair this soup with melty Grilled Cheese Sandwiches or a handful of crisp Cheese Crackers.
- If you’d like to add some greens, serve it with Air Fryer Broccoli for a quick and healthy side.
More Protein
- When we want to make this soup part of a heartier dinner, we serve it with Sheet Pan Roast Chicken or a juicy Perfectly Cooked Steak.
- It’s also great with smoky Grilled Chicken Legs or quick 10-Minute Garlic Shrimp for an easy, protein-packed pairing.
Frequently Asked Questions
Can I make this soup without egg yolks?
You can. The egg yolks give the broth a silky texture, but the soup will still be delicious without them. Just skip that step and continue with the lemon juice and zest for brightness.
What can I use instead of rice?
Cooked orzo, quinoa, or small pasta shapes like ditalini all work nicely. Each one gives the soup a slightly different texture, so use what you like best.
Can I make this soup vegetarian?
Yes. Swap the chicken broth for vegetable broth and skip the chicken. You can add chickpeas or white beans for extra protein and heartiness.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave until warm. If freezing, leave out the rice or orzo and add it fresh when reheating for the best texture.
More to Cook and Eat
- Lemon Salmon Pasta – This 30-minute Lemon Salmon Pasta is unbelievably easy, healthy, and absolutely delicious. Perfect for a busy weeknight!
- One Pot Lemon Orzo with Shrimp – This One Pot Lemon Orzo with Shrimp is succulent, flavorful, and unbelievably easy! It takes just one pot and 30 minutes to pull off this weeknight meal.
- Grilled Lemon Chicken – I keep this Grilled Lemon Chicken recipe on rotation for busy weeknights. It can be made on outdoor grill or indoor cast iron grill. You’ll only need a handful of simple ingredients and about 15 minutes of cook time.
- Lemon Pudding Cookies – These Soft Lemon Pudding Cookies are chewy soft, deliciously lemony, and freezer friendly. Bonus lemon glaze included.