Creamy Lemon Chicken Soup Recipe

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"Lemon juice gives this creamy soup its special taste," relates Elissa Armbruster of Medford Lakes, New Jersey. "Add a green salad and crusty rolls, and you have a crowd-pleasing meal on the table in minutes."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings


  • 5 cups chicken broth
  • 5 cups water
  • 5 teaspoons chicken bouillon granules
  • 3 medium carrots, cut into small chunks
  • 1 large onion, chopped
  • 4 cups cubed cooked chicken
  • 1 cup uncooked long grain rice
  • 3 eggs
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons dried oregano
  • Pepper to taste

Nutritional Facts

1 cup: 133 calories, 3g fat (0 saturated fat), 71mg cholesterol, 64mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat.


  1. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
  2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately. Yield: 14 servings.
Originally published as Creamy Lemon Chicken Soup in Quick Cooking May/June 1999, p52

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singraham User ID: 601314 57308
Reviewed Apr. 30, 2014

"easy to make and delicious"

skwirel User ID: 5677097 49846
Reviewed Apr. 15, 2011

"followed the recipe exactly and i LOVED it! my husband thought it was too much lemon so next time i'll cut it to 1/4 c. but i loved it as is!"

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