🍋 Lemon Chicken Soup
This Lemon Chicken Soup is dinner in 30 minutes. Shredded chicken sits in a silky lemon broth with dill and black pepper. Extra-virgin olive oil starts the pot. Thin lemon slices go in at the end, like the photo.
I love how bright this tastes after a long day. Temper the lemon into the broth so it stays smooth, and that extra dill is not optional. 🌿
Jump to Recipe ↓ 🍋
Why You’ll Love This Soup 🌿
- 🍋 Dinner in 30 minutes
- 🍗 Shredded chicken in every spoon
- 🥣 Silky lemon broth
- 🌿 Fresh dill
- 🫒 Extra-virgin olive oil
- 🍋 Lemon slices on top
- 🍽️ Anti-inflammatory Mediterranean soup
Why This Soup Fits an Anti-Inflammatory Mediterranean Plate
Chicken, extra-virgin olive oil, lemon, garlic, and dill are a Greek table soup. The body comes from broth plus an egg-lemon liaison or a modest splash of cream — not a heavy cream base. Orzo is optional if you want more heft.
Do not boil the soup after the lemon and egg go in. That is how it stays silky instead of curdled.
Frequently Asked Questions ❓
Can I use rotisserie chicken? 🍗
Yes. That is the fastest version. Add the shredded meat at the end just to warm through.
Is this avgolemono? 🥚
Close. The egg-lemon finish gives you that pale yellow bowl from the photo. You can skip the egg and use a small splash of cream instead.
Can I add rice or orzo? 🍚
Yes. Cook ½ cup orzo in the broth before you add the lemon. The photo bowl is broth and chicken.
How long do leftovers keep? 🥡
2 days in the fridge. Reheat gently. Do not boil.
🍋 Lemon Chicken Soup
Ingredients 🛒
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 3 cups shredded cooked chicken
- 2 large eggs
- ⅓ cup fresh lemon juice
- 1 teaspoon lemon zest
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- 3 tablespoons chopped dill
- 1 lemon, thinly sliced, to finish
Instructions 👩🍳
- Heat the olive oil in a pot over medium heat. Cook the onion 4 minutes, until soft. Add the garlic for 30 seconds.
- Pour in the broth, salt, and pepper. Simmer 8 minutes.
- Whisk the eggs with the lemon juice and zest in a bowl. Ladle in 1 cup of hot broth while whisking, so the eggs warm without scrambling.
- Lower the heat. Stir the egg-lemon mix back into the pot. Add the chicken and most of the dill. Warm 3 minutes. Do not boil.
- Taste and add more lemon if needed. Ladle into bowls and finish with lemon slices, black pepper, and the rest of the dill.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 260 |
| Protein | 32g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 11g |
| Sodium | 620mg |
Estimates based on shredded chicken, broth, eggs, lemon, and extra-virgin olive oil. Exact numbers vary with chicken portion.
Notes & Tips 💡
- If you do not want eggs, stir in ¼ cup cream off the heat instead.
- Extra-virgin olive oil starts the pot so the soup stays in Mediterranean territory.
- Remove the lemon slices after serving if they sit too long. They turn bitter.
- A pinch more black pepper on top matches the photo.
- This is best eaten the same night, while the broth is silky and the dill is bright.
This Lemon Chicken Soup is bright, soothing, and done in 30 minutes. A simple pot built on olive oil, lemon, chicken, and dill. 🍋🍗
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
