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.
Servings: 6
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