Description

A bright and refreshing Lemon Chicken Soup, this dish is filled with tender chicken, vegetables, and a burst of citrusy lemon flavor. It’s perfect for cozy dinners, offering both comfort and a zesty twist! The soup’s light broth, packed with fresh herbs and a hint of garlic, is as soothing as it is invigorating

Ingredients

Scale

8 cups chicken broth

1/2 cup fresh lemon juice

1/2 cup shredded carrots

1/2 cup finely chopped onion

1/2 cup finely chopped celery

6 tablespoons chicken soup base

1/4 teaspoon ground white pepper

1/4 cup margarine

1/4 cup all-purpose flour

8 egg yolks

1 cup cooked white rice

1 cup diced, cooked chicken meat

16 slices lemon

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Instructions

Gather the ingredients.
Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

Notes

For a lighter soup, you can omit the orzo or substitute with a low-carb option like cauliflower rice.
For added creaminess, stir in a splash of heavy cream or coconut milk at the end.
Make ahead: This soup stores well in the fridge for 3-4 days, and the flavors continue to develop.

Nutrition

Serving Size: 1 bowl
Calories: ~300 kcal
Sugar: 6g
Sodium: ~800mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 10g
Protein: 30g
Cholesterol: 75mg