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Creamy Lemon Chicken Soup

"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


  • 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


  • 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.
  • Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

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Average Rating:
  • singraham
    Apr 30, 2014

    Easy to make and delicious

  • lynne1141
    Feb 11, 2013

    No comment left

  • lois5041
    Oct 11, 2012

    No comment left

  • skwirel
    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!