Lemon Soup: The Easiest, Creamy Bowl Ever!

lemon soup is sunshine in a bowl, a bright and comforting hug on a chilly day. This isn’t just any soup; it’s a memory. Growing up, my yiayia’s (grandmother’s) lemon soup, or avgolemono, as she called it, was the cure for everything from a scraped knee to a broken heart. In fact she made it every Sunday after church. It filled our home with warmth, and the tangy aroma of lemon still transports me back to her kitchen. This lemon soup is my tribute to her love and her delicious food.

Why You Will Love This lemon soup Recipe

This particular lemon soup, inspired by my yiayia’s recipe, is my go to when I need a quick, comforting meal. First, it’s incredibly fast. From start to finish, you’ll have a steaming bowl of goodness in under an hour. Second, the flavor is simply divine. The bright citrus notes from the lemon perfectly balance the richness of the broth and the creamy texture (yes creamy without any added cream).

It’s an easy way to get dinner on the table without hours of prep. And the best part? It’s packed with nutrients, thanks to the chicken broth and fresh lemon juice. I promise this lemon soup is special; it warms you from the inside out with every spoonful.

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Ingredients Needed for This lemon soup Recipe

• 8 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup long grain rice
• 3 large eggs
• 1/2 cup fresh lemon juice (from about 3 4 lemons depending on size)
• Salt and freshly ground black pepper to taste
• Fresh dill or parsley, chopped, for garnish (optional)

How to Make This lemon soup Recipe

1. 1. In a large pot or Dutch oven, bring the chicken broth to a boil.

1. 2. Add the rice and shredded chicken to the pot. Reduce the heat to medium low, cover, and simmer for 15 to 20 minutes, or until the rice is cooked through. Make sure to occasionally stir the soup.

1. 3. While the rice is cooking, prepare the lemon egg mixture. In a medium bowl, whisk the eggs until they are light and frothy, about 2 minutes.

1. 4. Gradually whisk in the lemon juice, a little at a time, until well combined. Tempering the mixture is important as you want it very smooth.

1. 5. Slowly ladle about 1 cup of the hot broth from the pot into the egg lemon mixture, whisking constantly, to temper the eggs. This prevents them from scrambling when added to the hot soup.

1. 6. Pour the tempered egg lemon mixture into the pot of soup. Stir constantly and gently, being careful not to boil the soup. Heat through for about 2 3 minutes, until the soup has thickened slightly.

1. 7. Season with salt and freshly ground black pepper to taste. Be very cautious with the salt, as the broth can already be quite salty on its own.

1. 8. Remove the pot from the heat and let the soup cool slightly before serving. This will help to prevent the eggs from curdling.

How to Serve This lemon soup Recipe

Serve this lemon soup warm, garnished with fresh dill or parsley, if desired. A crusty piece of bread or warm pita bread is perfect for dipping into the flavorful broth. The bright flavors would also pair perfectly with a simple salad, like a cucumber and tomato salad with a light vinaigrette. If you are looking to brighten someone’s birthday try this alongside Spring Picnic Lemon Cake 2.

How to Store This lemon soup Recipe

• Refrigeration: Store leftover lemon soup in an airtight container in the refrigerator for up to 3 days. The texture may change slightly upon refrigeration.

• Freezing: Freezing is not recommended, as the eggs can curdle and the texture of the rice can become mushy.

• Reheating: Gently reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through. Avoid boiling, as this can cause the eggs to curdle.

Tips to Make This lemon soup Recipe

• For a thicker soup, use less broth or add an extra 1/4 cup of rice.
• If you want to skip the rice, orzo pasta or small ditalini pasta work well.
• Always temper the eggs slowly by gradually adding hot broth to prevent cooking them too quickly.
• Use fresh lemon juice instead of bottled for the best flavor.

Helpful Notes for This lemon soup Recipe

• Chicken Broth: I prefer using homemade chicken broth for the best flavor, but store bought works fine. However, choose a low sodium option to control the saltiness of the soup.
• Rice: Long grain rice is the most traditional choice, but any rice works well. Just adjust cook time based on the rice recommendations.
• Lemon Juice: Use fresh lemon juice, please!
• If you are looking for a hearty lunch try this dish with Slow Cooker Tuna Soup.

Variation of This lemon soup Recipe

• Vegetarian lemon soup: Omit the chicken and use vegetable broth instead. Add cooked white beans or chickpeas for protein.
• Lemon Chicken Orzo soup: Substitute the rice with orzo pasta.
• Spicy lemon soup: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat. You can also add garlic if you wish.

FAQs About This lemon soup Recipe Q: Can I make this lemon soup ahead of time? A: While you can make parts of the soup ahead of time, such as cooking the rice, it’s best to add the egg lemon mixture right before serving to prevent curdling. Q: What if my lemon soup curdles? A: To avoid curdling, temper the eggs slowly and avoid boiling the soup after adding the egg lemon mixture. If it does curdle, don’t worry! The soup will still taste great. Q: Can I use a different type of broth? A: Chicken broth is the most traditional, but you can also use vegetable broth or even turkey broth if needed.

This lemon soup is more than just a recipe; it’s a taste of home. I hope this bright and comforting lemon soup brings as much joy to your table as it has to mine. Don’t be afraid to experiment with the ingredients and make it your own. Please let me know in the comments how yours turned out.

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