Easy Chicken Lemon Soup
Chicken Lemon Soup is the ultimate comfort food and one of my favorite soups, combining the heartiness of chicken soup with a refreshing citrus twist. This recipe is inspired by the classic Greek Avgolemono.
Chicken Lemon Soup
Chicken lemon soup is creamy yet brothy, light yet satisfying, making it perfect for lifting your spirits during cold months or whenever you need a little comfort. With simple ingredients and vibrant flavors, it has become my easy go-to meal for any day of the week, whether I’m cooking for myself or sharing it with loved ones. Let me share my favorite way to make this delightful dish, and I hope it brings you as much warmth and joy as it has brought me!
Why Make Chicken Lemon Soup?
There’s nothing quite like a warm bowl of lemon chicken orzo soup to warm you up from the inside out. The combination of tender chicken, zesty lemon, and fresh herbs creates a soothing yet stimulating dish that’s ideal for meal prepping or enjoying as a quick dinner after a busy day. This soup is also a great way to use up leftover chicken or a rotisserie chicken for an even easier preparation.
The soup is well-balanced, and it is rich with all the healthy goodness. Carrot contains antioxidants, vitamin A, and fiber; it also adds a crunch to the soup. Spinach, on the other hand, is rich in folate and vitamins A, B, and C, vitamin B2, magnesium, manganese, and iron. The soup also has parsley, which is always a staple in my chicken soup due to its health benefits and taste. It is also a great detoxifier, packed with vitamins C and K, and rich in antioxidants.
To make my soup unique, I prefer using gluten-free ingredients. Hence the will be a taste of gluten-free pasta in the soup. Additionally, I love including jovial gluten-free pasta as it can be cooked perfectly too. However, there is other gluten-free pasta that can often fall apart while cooking hence brings frustrating results. If you love eating gluten or orzo, you can as well include wheat pasta.
I also use lots of parsnip, onion, leek, spinach, and carrot. This is because I love my soup to be full of veggies. However, that should not be a limitation for you. You can come up with your own combination of vegetables to meet your preferences. For those who are dairy-free, you can blend ½ cup of cashew in two cups of water.
Lemon juice, capers, sour cream, dill, is all ingredients that will add tanginess to the soup and make it a little sour. When you add them right, it can be so delicious.
What You Need to Make Chicken Lemon Soup
To make this delicious recipe, gather the following ingredients:
Leek, cleaned and sliced
Parsnips, peeled and diced
Onion, diced
Carrots, peeled and diced
3 cloves garlic, minced
Chicken
Chicken broth (preferably Pacific brand)
Fresh spinach
Gluten-free pasta (such as Jovial)
Lemons, juiced (about ½ cup) you’ll want to add lots of lemon!
Fresh parsley, chopped
Freshly ground pepper, to taste
Dried basil
Garlic powder
1 tbsp granulated onion
Fresh dill, chopped (use more if desired)
Sour cream
How to Make Chicken Lemon Soup
- Prepare the Chicken: Place the whole chicken in a large stockpot and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the chicken is tender, about 1.5 hours. Once done, remove the chicken, shred the meat, and set aside. Strain the broth to remove any impurities.
- Cook the Vegetables: In the same pot, add the leek, parsnips, onion, carrots, and minced garlic to the strained broth. Bring to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
- Add Pasta and Seasonings: Stir in the gluten-free pasta, vegetable bouillon cubes, dried basil, garlic powder, granulated onion, and freshly ground pepper. Cook according to the pasta package instructions, usually about 8-10 minutes, until al dente.
- Add the Chicken and Spinach: Return the shredded chicken to the pot along with the fresh spinach. Cook for an additional 5 minutes, until the spinach is wilted.
- Temper the Sour Cream: In a medium bowl, mix the sour cream with a ladleful of hot soup, stirring to combine. Slowly add this mixture back into the pot, stirring constantly.
- Finish with Lemon and Dill: Stir in the lemon juice, fresh dill, and chopped parsley. Taste and adjust the seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with extra dill, if desired. Enjoy it with a slice of crusty bread or a side salad for a complete meal.
Tips for Success
Gluten-Free Pasta: Use high-quality gluten-free pasta to prevent it from falling apart. Cook it separately and add it to the soup if you prefer a firmer texture.
Using a Whole Chicken: Cooking a whole chicken ensures a rich, flavorful broth. You can also use a rotisserie chicken for convenience.
Egg-Lemon Thickening: For a more traditional Avgolemono touch, you can temper 2 egg yolks with hot soup and add them for extra creaminess.
What to Serve with Chicken Lemon Soup
This comforting soup pairs perfectly with a fresh Greek salad, some lemon slices for extra zest, or a side of crusty bread. It also works well as a side to a main dish like Coney Island hot dogs for a hearty meal. The flavors also make it an ideal complement to lighter dishes such as grilled vegetables or a simple vegetable soup.
Frequently Asked Questions (FAQ)
1. Can I use different types of rice?
Yes! You can choose white rice, brown rice, or even wild rice for added texture. If you’re looking for a low-carb option, cauliflower rice is a great alternative.
2. How should I store leftover soup?
Store the leftover soup in an airtight container in the fridge. It should last for about 3-4 days. Reheat over medium heat for best results.
3. Can I freeze this soup?
Yes, you can freeze the soup, but it’s best to do so without the orzo pasta to avoid it becoming mushy. When ready to eat, add freshly cooked orzo.
4. How do I keep the egg yolks from curdling?
Tempering the egg yolks by gradually adding a cup of hot broth is the best way to incorporate them into the soup without curdling.
5. Can I add extra protein?
For extra protein, add chicken thighs or additional shredded chicken.
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Ingredients
- 1 medium leek cleaned and sliced
- 2 parsnips peeled and diced
- 1 onion diced
- 4 carrots peeled and diced
- 1 whole chicken medium-sized
- 3 cloves garlic minced
- 2 cups pasta gluten-free
- 64 oz chicken broth organic pacific
- 1 chicken whole-sized
- 10 oz spinach fresh
- 3-4 lemons juice (about ½ cup)
- 12 rapunzel veggie bullion
- 1 parsley
- pepper Freshly ground
- 1 tbsp basil dried
- 1 tbsp garlic powder
- 1 tbsp onion granulated
- 3 oz fresh dill however, you can use as many fresh dill to handle ½ cup sour cream
Instructions
- Use a large soup pot, add onion, leek, parsnip, quartered chicken, pacific chicken stock, garlic, Rapunzel bullion, and bring them to boil. Turn it down to simmer, add onion and granulated garlic, then basil and pepper. Allow it to cook for 1.5 hours, remove the chicken from the pot, debone it, cut into small pieces, then add it to the pot, add the dill, sour cream. Stir in your spinach, pepper, salt, and dill, then season it to taste.
