Name: Creamy Lemon Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; ½ cup shredded carrots; 4 cups low-sodium chicken broth; ½ cup Arborio rice; 1 cup shredded rotisserie chicken; ¼ cup fresh lemon juice (about 1 lemon); 2 large eggs; ½ tsp salt (or to taste); ¼ tsp black pepper (or to taste); 2 tbsp chopped fresh dill; 2 tbsp chopped parsley (for garnish)

Jump to Recipe

You know those days when your nose is cold, your mood’s a little blah, and all you want is something cozy in a bowl? That’s when this Creamy Lemon Chicken Soup comes in like a warm hug with a zesty twist.

This isn’t your average chicken rice soup. It’s silky, rich (without cream!), and layered with brightness from fresh lemon and herbs. Perfect as a cold-weather recipe, it fills your kitchen with the kind of aroma that makes everyone wander in asking, “What’s for dinner?”

It’s also practical magic—built with rotisserie chicken, pantry staples, and a quick egg-lemon emulsion that adds creaminess without fuss. Whether you’re feeling under the weather or just want something nourishing and fresh, this bowl’s got you.

Why You’ll Love This Lemon Chicken Soup

Creamy but light: Eggs and lemon make it silky without any dairy.
Quick and simple: Only 40 minutes from start to finish.
Ultimate comfort food: Warm, filling, and soul-soothing.
Perfect for chilly days: A cold weather recipe that feels like a homemade remedy.

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
½ cup shredded carrots
4 cups low-sodium chicken broth
½ cup Arborio rice (for that tender, creamy texture)
1 cup shredded rotisserie chicken
¼ cup fresh lemon juice (about 1 lemon)
2 large eggs
½ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
2 tbsp chopped fresh dill
2 tbsp chopped parsley (for garnish)

Step-by-Step: How to Make Creamy Lemon Rice Soup

1. Start with the Sauté

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking for about 3 minutes until soft and fragrant.

2. Build the Base

Toss in the shredded carrots and cook for 1–2 minutes. Pour in the chicken broth and bring it all to a simmer.

3. Cook the Rice

Add Arborio rice and let it simmer gently for about 15 minutes, stirring occasionally, until the rice is soft and plump.

4. Whisk & Temper the Eggs

In a bowl, whisk the eggs with lemon juice until smooth. Slowly whisk in a ladle of hot broth to temper the eggs—this prevents them from scrambling.

5. Make It Creamy

Turn the heat to low. Stir the tempered egg mixture into the soup gently. You’ll see it turn creamy and luscious, like magic.

6. Add Chicken & Herbs

Stir in the shredded chicken. Let it heat through for about 5 minutes—don’t let it boil or the eggs could curdle.

Finish with fresh dill, and adjust the salt and pepper to your liking.

7. Serve & Garnish

Ladle into bowls, top with chopped parsley, and serve hot. Get ready to feel better about everything.

Soup Tips & Tricks

Temper those eggs slowly. This is key to achieving that velvety texture without curdling.
No Arborio rice? Any short-grain rice will work, but Arborio adds creaminess.
Use rotisserie chicken for a shortcut, or leftover roasted chicken from another meal.
Brighten it up: Add an extra splash of lemon juice just before serving if you like a punchier citrus flavor.
Want it heartier? Stir in a handful of baby spinach at the end for a little green goodness.

A Personal Favorite—Especially When the Weather Turns

This Lemon Chicken Soup is my go-to whenever the sky turns gray and my energy dips. It reminds me of my mom’s healing soups growing up—but with a citrusy Greek-inspired twist.

I made it once during a snowstorm when we were stuck inside, and now it’s a family tradition anytime we need warming up, inside and out. It’s amazing how something so simple can feel so luxurious.

What to Serve With Lemon Chicken Soup

Pair this soup with something light and fresh to round out the meal. A few ideas:

Crusty bread or pita for dipping
Simple green salad with lemon vinaigrette
Roasted vegetables like broccoli or Brussels sprouts
Stuffed grape leaves or hummus for a Mediterranean flair
A glass of chilled white wine or herbal tea, depending on the vibe

How to Store & Reheat

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: This soup doesn’t freeze well due to the eggs. Best to enjoy it fresh or within a few days.

To reheat:

Gently warm on the stove over medium-low heat.
Avoid boiling—it can cause the eggs to separate.
Add a splash of broth or water if it’s thickened too much.

Frequently Asked Questions

Can I use regular rice instead of Arborio?

Yes! Short-grain or medium-grain rice works well. You’ll still get a lovely, creamy texture—just stir often.

Is this soup gluten-free?

Absolutely. All the ingredients are naturally gluten-free. Just double-check your broth and rotisserie chicken.

Can I skip the eggs?

The eggs are what make it creamy without cream. You can skip them, but you’ll have a more traditional broth-style chicken rice soup.

Can I make this vegetarian?

Yes! Swap chicken broth for veggie broth and use chickpeas or white beans instead of chicken.

This Lemon Chicken Soup is everything you want in a bowl—bright, creamy, and deeply comforting. Whether you’re curled up in your favorite blanket, cooking for your family, or just need something to warm you from the inside out, this is the creamy soup you’ll come back to again and again.

So grab that spoon, squeeze that lemon, and let the cozy begin.

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