Back to Creamy Lemon Chicken Soup

Print Options


Card Sizes


Creamy Lemon Chicken Soup Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

One 1-cup serving (prepared with reduced-sodium broth and bouillon) equals 133 calories, 3 g fat (0 saturated fat), 71 mg cholesterol, 64 mg sodium, 16 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Reviews for Creamy Lemon Chicken Soup

Sort By :
Reviewed Apr. 30, 2014

"Easy to make and delicious"

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!"

Loading Image