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Grandma's Sunshine Lemon Chicken Soup

This Lemon Chicken Soup recipe captures a comforting feeling with a bright, zesty twist. It's incredibly easy to make, ready in under 30 minutes, and perfect for a weeknight meal or a cozy Sunday lunch.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil A good quality olive oil will enhance the flavor.
  • 1 small onion finely chopped; Sweet yellow onion works best here.
  • 2 carrots peeled and diced; Adds sweetness and vibrant color.
  • 2 celery stalks diced; Classic soup companion for a well-rounded flavor.
  • 3 cloves garlic minced; For a lovely aromatic base.
  • 6 cups low-sodium chicken broth Low-sodium gives you better control over seasoning.
  • 1 lb boneless, skinless chicken breasts or thighs Chicken breasts are quicker to cook; thighs offer a richer flavor.
  • 1/3 cup white rice or orzo pasta Rice for a classic texture, orzo for a bit more chew.
  • 1/2 tsp dried oregano A touch of Mediterranean warmth.
  • salt and black pepper to taste; Season to your liking!
  • 2 lemons juice (about 1/4 cup); Freshly squeezed is key for that bright, sunny flavor.
  • 1 lemon zest; Adds a wonderful citrusy aroma and a touch of bitterness.
  • 2 egg yolks optional; For a richer, creamier soup (but still delicious without!).
  • 2 tbsp chopped fresh dill or parsley For a pop of freshness and color.

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened. Add garlic and cook 30 seconds more. I like to add a pinch of salt at this stage to help the vegetables release their moisture.
  2. Pour in chicken broth; add chicken, rice (or orzo), oregano, salt, and pepper. Bring to a boil, reduce heat, and simmer 20–25 minutes, or until chicken is cooked through and rice/pasta is tender. Don't be afraid to taste-test along the way and adjust seasoning as needed.
  3. Remove chicken from pot; shred with two forks and return to soup. This is the best part! The shredded chicken adds so much texture and flavor.
  4. In a small bowl, whisk together lemon juice, zest, and egg yolks (if using). Slowly stir in 1/2 cup hot soup to temper, then whisk into the soup. This tempering step prevents the eggs from scrambling.
  5. Stir in dill or parsley. Adjust seasoning. Serve hot. Garnish with extra lemon zest or a sprig of dill for an extra touch of elegance.

Notes

Use leftover rotisserie chicken for an even quicker meal! Feel free to add other veggies like spinach, zucchini, or potatoes. Try different small pasta shapes like ditalini or tiny shells. Experiment with other fresh herbs like thyme or chives. A pinch of red pepper flakes adds a nice kick! Don't overcook the chicken; overcooked chicken will be dry and tough. Taste and adjust seasoning; every batch is slightly different, so adjust salt, pepper, and lemon to your preference. Make it ahead; this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator.