When you need a warm, comforting bowl of soup that’s both light and satisfying, this Lemon Chicken Soup is the answer. It’s packed with tender shredded chicken, nourishing veggies, and a bright, lemony broth that makes every spoonful refreshing yet hearty.
Whether you’re feeling under the weather, craving a cozy meal, or just want an easy dinner that comes together effortlessly, this soup is the perfect balance of comfort and flavor.
Why You’ll Love This Recipe
- Light yet Filling – The lemony broth is refreshing but still hearty enough to be a meal.
- Healthy & Nutritious – Packed with protein, veggies, and immune-boosting ingredients.
- One-Pot Wonder – Easy cleanup with minimal effort.
- Customizable – Works with rice, pasta, or even cauliflower rice for a low-carb option!
Ingredients
(Full list of ingredients in the recipe card below!)
For the Soup:
- Olive oil – For sautéing the veggies.
- Onion, carrots, and celery – The classic soup base.
- Garlic – Adds a deep, savory flavor.
- Chicken breasts or thighs – Cooked until fork-tender and shredded.
- Chicken broth – The base of the soup.
- Lemon juice & zest – The star ingredient that brightens the broth.
- Bay leaf & dried thyme – For warmth and depth of flavor.
- Rice or orzo – Adds a satisfying texture.
- Eggs (optional, for Avgolemono-style) – Creates a silky, creamy broth.
- Salt & pepper – To taste.
- Fresh parsley & dill – For a fresh, herby finish.
Directions
Step 1: Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened. Stir in the garlic and cook for another minute.
Step 2: Simmer the Chicken & Broth
Add the chicken broth, bay leaf, thyme, salt, and pepper. Place the chicken breasts (or thighs) into the pot. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, until the chicken is fully cooked.
Step 3: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return it to the soup.
Step 4: Add the Rice & Lemon
Stir in the rice (or orzo) and let it simmer until tender, about 10-15 minutes. Stir in the lemon juice and zest, adjusting to taste.
Step 5: Make it Creamy (Optional)
For a silky, Greek-style Avgolemono soup, whisk 2 eggs with a little warm broth, then slowly stir it into the soup. This will give it a creamy texture without using dairy.
Step 6: Serve & Enjoy
Remove the bay leaf and stir in fresh parsley and dill. Ladle into bowls and enjoy!
Expert Tips & Tricks
- Use rotisserie chicken – If you’re short on time, pre-cooked chicken works great!
- Don’t overcook the rice – It will continue absorbing liquid, so cook until just tender.
- Want it extra lemony? – Add more zest for a bolder citrus punch.
- For a low-carb version – Swap rice for cauliflower rice or omit it altogether.
Recipe Variations & Substitutions
- Make it dairy-free – Skip the egg mixture and keep the broth light.
- Use pasta instead of rice – Orzo or small shells work beautifully.
- Try different herbs – Swap dill for basil or thyme for rosemary.
- Add extra veggies – Spinach, kale, or zucchini would be delicious.
Serving & Pairing Suggestions
- Crusty Bread – Perfect for soaking up the lemony broth.
- Greek Salad – A fresh, light side to complement the soup.
- Grilled Cheese or Pita – A cozy pairing for a heartier meal.
Storage & Reheating Tips
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Store without the rice (it gets mushy) for up to 3 months.
- Reheat: Warm on the stovetop, adding extra broth if needed.
FAQs
1. Can I use pre-cooked chicken?
Yes! Shredded rotisserie chicken makes this recipe even faster.
2. How do I keep the rice from getting mushy?
Cook the rice separately and add it to individual bowls when serving.
3. What if I don’t have fresh lemons?
Bottled lemon juice works, but fresh lemon zest makes a big difference.
4. Can I make this in a slow cooker?
Yes! Cook on low for 6-7 hours, then add the rice in the last 30 minutes.
In Conclusion
This Lemon Chicken Soup is the perfect mix of comforting, light, and zesty. Whether you make it creamy Avgolemono-style or keep it simple and brothy, it’s a recipe you’ll want to keep on repeat.
Give it a try and let me know—are you team rice or team orzo?
Print
Cozy & Bright Lemon Chicken Soup – A Bowl of Comfort
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings (normal) 1x
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean, Greek-Inspired
- Diet: Gluten Free
Description
This Lemon Chicken Soup is the ultimate bowl of comfort—light, yet satisfying! Made with tender shredded chicken, aromatic herbs, a rich broth, and a burst of fresh lemon, this soup is perfect for chilly days or whenever you need a nourishing meal. Whether served as a cozy weeknight dinner or a feel-good remedy, this soup is sure to brighten your day!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 3/4 cup orzo (or rice for a gluten-free option)
- 2 tbsp olive oil
- 2 eggs (for avgolemono-style thickness, optional)
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp turmeric (optional, for color & warmth)
- 2 cups fresh spinach or kale (optional, for extra nutrition)
- 1/4 cup fresh parsley, chopped (for garnish)
- Lemon slices, for serving
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and garlic. Sauté for 3–4 minutes until softened.
Step 2: Simmer the Soup
- Pour in chicken broth and add chicken, oregano, thyme, salt, black pepper, and turmeric.
- Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
Step 3: Cook the Orzo & Shred the Chicken
- Remove the chicken, shred it with two forks, and set aside.
- Add orzo to the soup and let it cook for 7–8 minutes until tender.
Step 4: Add the Lemon & Finish
- Stir in the shredded chicken, lemon juice, and lemon zest.
- (Optional) If using eggs for a silky broth, whisk 2 eggs in a bowl and slowly drizzle in 1 cup of hot soup broth while whisking constantly. Then, stir it back into the soup.
- Stir in spinach or kale and cook for another 2 minutes until wilted.
Step 5: Serve & Enjoy!
- Ladle into bowls and garnish with fresh parsley and lemon slices. Serve warm!
Notes
- Make it Dairy-Free: Skip the eggs for a classic broth-based soup.
- Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Make it Heartier: Add chickpeas or white beans for extra protein.
- Gluten-Free Option: Swap orzo for cooked rice or quinoa.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg