This soup is warm, cozy, and packed with protein. It’s one of those meals that feels like a hug in a bowl — perfect for chilly nights or when you just need something comforting and healthy.
The lemon gives it a bright, fresh flavor that balances the richness of the chicken and broth.
It’s a go-to in my house when we want something easy but satisfying.
Why I Love This Recipe
This soup came to life during a busy week when I had leftover chicken and wanted something that felt homemade but didn’t take all night to make. One squeeze of lemon later, it instantly became a staple.
- Great way to use leftover chicken or rotisserie chicken
- High in protein, low in fat, and super filling
- Comes together in one pot with minimal clean-up
- Bright, zesty flavor that feels refreshing yet comforting
- Perfect for meal prep or quick weeknight dinners
Servings and Time
Makes: 4 generous bowls
Cook Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced thin
- 1 stalk celery, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 1 cup cooked shredded chicken (rotisserie works great!)
- ¾ cup cooked white rice
- 2 eggs
- Juice of 1 large lemon
- 1 tablespoon lemon zest
- Fresh parsley, chopped (for garnish)
Pro Tips
- Use rotisserie chicken to save time — just shred and toss it in
- Whisk the eggs with lemon juice really well so they don’t curdle
- Temper the egg mixture slowly to keep the soup creamy and smooth
- Let the soup sit for 10 minutes before serving so the flavors settle
- Don’t skip the lemon zest — it brightens everything up
Tools You’ll Need
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Microplane or fine grater (for lemon zest)
- Small mixing bowl
- Whisk
- Ladle
Substitutions and Variations
- No rice? Use orzo or quinoa
- No chicken? Swap for chickpeas or shredded turkey
- Want it creamier? Stir in a splash of coconut milk or cream at the end
- Low carb? Use cauliflower rice instead
- Add greens like spinach or kale in the last 5 minutes
Make Ahead Tips
- Chop all veggies and shred chicken ahead of time
- Juice and zest lemon, store in an airtight container
- Cook rice the day before — it actually holds better when cold
- Store the egg-lemon mixture separately and stir in when reheating to avoid curdling
Recipe and Instructions
Step 1: Sauté the Veggies
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced yellow onion, 2 minced garlic cloves, 2 sliced carrots, and 1 chopped celery stalk. Sauté until soft and fragrant, about 5–6 minutes.
Step 2: Add Seasoning and Broth
Sprinkle in 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well. Pour in 6 cups of low-sodium chicken broth. Bring to a gentle boil.
Image Prompt:
Ultra close-up of Dutch oven filled with sautéed vegetables, dried oregano, salt, and pepper being stirred into the mix, with chicken broth being poured in from a glass measuring cup, light bubbling beginning on the surface, on a modern stainless steel gas stove, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers
Step 3: Add Chicken and Rice
Lower heat to medium-low. Stir in 1 cup cooked shredded chicken and ¾ cup cooked white rice. Let simmer for 10 minutes to blend the flavors.
Step 4: Make the Lemon-Egg Mix
In a small bowl, whisk together 2 eggs, juice of 1 lemon, and 1 tablespoon lemon zest until smooth.
Step 5: Temper the Eggs
Scoop a ladle of hot soup and slowly drizzle it into the egg mixture while whisking constantly. This brings the eggs to temperature without scrambling.
Step 6: Finish the Soup
Slowly pour the tempered egg-lemon mixture into the soup, stirring the whole time. Keep heat on low — don’t boil! Cook for 3 more minutes, then turn off heat. Garnish with fresh chopped parsley and serve.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on low on the stove — don’t boil or the eggs might curdle
- Add a splash of broth or water when reheating if it thickens too much
Macros (per serving)
- Calories: 285
- Protein: 26g
- Carbs: 18g
- Fat: 12g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The combo of eggs and lemon is inspired by avgolemono, a Greek soup that uses eggs to thicken the broth without cream. Whisking the eggs with lemon balances the acidity and gives the soup a velvety texture. Slowly warming (tempering) the egg mix keeps it smooth, not scrambled. Adding rice and shredded chicken boosts the protein while keeping it hearty.
Common Mistakes
- Boiling after adding eggs: This will curdle the soup
- Adding eggs too fast: You need to temper or you’ll get scrambled eggs
- Using raw rice: Always use cooked rice so the soup cooks evenly
- Skipping the lemon zest: It adds a ton of brightness that the juice alone can’t
What to Serve With
- Crusty sourdough bread
- Simple side salad with vinaigrette
- Roasted veggies
- Pita chips for dipping
- A light white wine or sparkling water with lemon
FAQ
Can I freeze this soup?
Not recommended — the egg mixture can separate when frozen and reheated.
Can I make this dairy-free?
Yes, it’s naturally dairy-free!
Can I use brown rice or orzo?
Absolutely. Just make sure it’s cooked first.
Is it spicy?
Nope! But you can add red pepper flakes if you want some heat.
Can I double the recipe?
Yes — it doubles well, just use a big enough pot!