There’s something deeply comforting about a bowl of warm, lemony chicken soup.
Every time I make this lemon chicken rice soup, it brings back memories of cozy nights, healing from a cold, or simply craving something soothing and satisfying.
Why I Love This Recipe
I’m a huge fan of meals that feel indulgent but are secretly wholesome, and this lemon chicken rice soup checks every box.
It’s made with pantry staples, comes together in under 30 minutes, and tastes like something from a Greek taverna.
The eggs give it a creamy texture without any cream, and the lemon adds brightness that lifts the whole dish.
What You’ll Need (Ingredient Highlights)
Chicken broth + bone broth – Using both gives this soup a deeper, more rounded flavor.
Fresh lemon – Zest and juice bring out the bright, refreshing notes.
Eggs – Whisked and tempered into the broth for a rich, silky finish.
Rotisserie chicken – A quick and easy protein option that adds tons of flavor.
Cooked basmati rice – Light and fluffy, this rice gives body to the soup.
Fresh dill – A herby finish that pairs beautifully with lemon and chicken.
Pro Tips Before You Start
Temper the eggs properly – This is the key to getting that creamy texture without curdling. Don’t skip it!
Don’t boil after adding eggs – Gentle heat is crucial; if it boils, the eggs will scramble.
Use high-quality broth – Since the base is broth-forward, better quality makes a big difference.
Add rice and chicken at the end – This prevents overcooking and keeps the textures perfect.
Serve immediately – This soup is best fresh and warm, just after the final stir.
How to Make Lemon Chicken Rice Soup
Step 1: Build the Flavorful Broth
In a large saucepan, combine chicken broth, bone broth, zest, juice, leaves, salt, and black pepper.
Bring to a gentle simmer over medium heat and let it cook for 10–15 minutes to deepen the flavor.
Step 2: Whisk and Prepare the Eggs
In a separate mixing bowl, whisk eggs until smooth and fully combined.
Gradually whisk in the juice of the remaining lemon (split into two halves), ensuring a smooth consistency.
Step 3: Temper the Eggs with Hot Broth
Using a ladle, slowly add a scoop of the hot broth to the egg mixture, whisking constantly to avoid scrambling.
Repeat this process two more times, whisking continuously.
This step helps “temper” the eggs so they can mix smoothly with the hot broth.
Step 4: Stir the Egg Mixture Into the Soup
Reduce the heat of the broth to low.
Gradually pour in the tempered egg mixture, whisking constantly.
Important: Do not bring the soup to a boil at this stage.
Gentle heat keeps the texture creamy and smooth.
Step 5: Finish with Chicken and Rice
Remove the pan from the heat. Stir in shredded rotisserie chicken and cooked basmati rice.
Let the soup sit for a few minutes to allow everything to warm through.
Step 6: Serve with Dill and Olive Oil
Ladle the soup into bowls.
Garnish each with a generous pinch of fresh dill, a drizzle of good-quality extra virgin olive oil, and a crack of fresh black pepper.
Serve immediately and enjoy the comforting aroma and creamy, lemony goodness.
What to Serve It With
This soup is satisfying enough on its own, but I love pairing it with:
Warm pita or crusty bread
A light cucumber salad
Roasted vegetables
Feta cheese and olives on the side
A glass of cold white wine or mint tea
Variations / Substitutions
No Rice? Try orzo or quinoa for a twist.
Vegetarian Version: Use veggie broth and swap chicken for chickpeas.
Extra Creamy: Add a splash of coconut milk or heavy cream before serving.
Spicier Option: Add a pinch of crushed red pepper flakes while simmering the broth.
No Dill? Fresh parsley or mint works beautifully too.
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 3 days.
The rice may absorb some broth, so add a splash of water or broth when reheating.
Freezer-Friendly? Yes, but freeze before adding the egg mixture for best results.
Add eggs fresh when reheating.
Reheating Tip: Warm over low heat to avoid curdling the egg-thickened broth.
FAQs
Can I use leftover chicken instead of rotisserie?
Yes! Any cooked, shredded chicken works great here.
What’s the best way to temper the eggs?
Whisk in hot broth gradually—about 1 ladle at a time—whisking constantly to avoid cooking the eggs too fast.
Why can’t I boil the soup after adding eggs?
Boiling will scramble the eggs. You want to heat the soup gently for a creamy, smooth finish.
Can I use just chicken broth instead of bone broth?
Absolutely. Bone broth adds richness, but all chicken broth is fine too.
How can I make it lower carb?
Skip the rice or replace it with cauliflower rice for a lighter version.
Does the soup thicken over time?
Yes, especially in the fridge. Add a splash of broth when reheating to loosen it up.
Can I make this soup in advance?
Yes, but for best texture, add the egg and lemon mixture fresh when reheating.
Final Thoughts
This lemon chicken rice soup is warm, cozy, and refreshingly tangy—the kind of meal that lifts your spirits and soothes your soul.
With simple ingredients and a little care while cooking, you get a restaurant-quality dish that’s pure comfort in every spoonful.
Perfect for chilly evenings, sick days, or anytime you need a bright bowl of love.
