Description
This comforting Lemon Chicken Soup is slow-cooked to perfection, blending tender chicken, fresh vegetables, and a zesty lemon flavor. A hearty yet light meal, this soup features a delicate balance of herbs and the brightness of lemon juice and zest, thickened gently with eggs for a creamy texture without cream. Perfect for a nourishing lunch or dinner, it’s easy to prepare and packed with protein and wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 8 cups low-sodium chicken broth
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Lemon and Flavorings
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare and Cook Soup Base: Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced carrots, diced celery, chopped onion, minced garlic, uncooked rice, olive oil, dried oregano, dried thyme, salt, and black pepper. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker pot to combine with the soup.
- Temper Egg and Lemon Mixture: In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until smooth. Slowly ladle about 1 cup of the hot broth from the slow cooker into the egg mixture, whisking constantly to gently raise the temperature and prevent curdling.
- Combine and Thicken Soup: Gradually pour the tempered egg and lemon mixture back into the slow cooker while stirring gently. Add the lemon zest and chopped fresh parsley. Cover and cook on low for an additional 10 to 15 minutes, allowing the soup to thicken slightly and the flavors to meld.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot and enjoy a flavorful, comforting bowl of lemon chicken soup.
Notes
- For a low-carb alternative, replace the rice with cauliflower rice and decrease the cook time slightly to prevent overcooking.
- Add fresh spinach at the end of cooking for extra greens and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
