Grandma's Sunshine: The Easiest, Brightest Lemon Chicken Soup Recipe
This vibrant lemon chicken soup recipe is a family favorite, ready in under 30 minutes! Perfect for a cozy night in or a comforting gift.
Equipment
- Large pot
- Small bowl
Ingredients
- 1 tbsp olive oil A good quality olive oil adds a subtle fruity flavor.
- 1 small onion finely chopped: The base of all good soups!
- 2 carrots peeled and diced: Adds sweetness and a pop of color.
- 2 celery stalks diced: For that classic mirepoix flavor.
- 3 garlic cloves minced: A little garlic goes a long way!
- 6 cups low-sodium chicken broth Low-sodium allows you to control the saltiness.
- 1 lb boneless, skinless chicken breasts or thighs I prefer thighs for extra juiciness.
- 1/3 cup white rice or orzo pasta Choose your favorite!
- 1/2 tsp dried oregano A touch of Mediterranean flair.
- salt and black pepper to taste: Season to your liking.
- 2 lemons juice of (about 1/4 cup): The star of the show!
- 1 lemon zest of: Adds brightness and fragrant aroma.
- 2 egg yolks optional: For extra richness and creaminess (I love adding these!).
- 2 tbsp chopped fresh dill or parsley For a burst of freshness.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Add garlic and cook 30 seconds more.
- Step 2: Pour in chicken broth; add chicken, rice (or orzo), oregano, salt, and pepper. Bring to a boil, reduce heat, and simmer 20–25 minutes, or until chicken is cooked through and rice/pasta is tender.
- Step 3: Remove chicken from pot; shred with two forks and return to soup.
- Step 4: In a small bowl, whisk together lemon juice, zest, and egg yolks (if using). Slowly stir in 1/2 cup hot soup to temper, then whisk into the soup. This prevents the eggs from scrambling.
- Step 5: Stir in dill or parsley. Adjust seasoning. Serve hot.
Notes
Feel free to experiment! You can add other vegetables like spinach, zucchini, or mushrooms. For a spicier kick, add a pinch of red pepper flakes. If you don’t have fresh herbs, dried will work fine, just use about 1/3 the amount.