High Protein Lemon Chicken Soup Recipe

Introduction

This High Protein Lemon Chicken Soup is a bright, comforting dish perfect for any season. Packed with tender chicken, wholesome rice, and a refreshing lemon twist, it’s nourishing and easy to make. Whether you need a quick meal or a soothing dinner, this soup delivers both flavor and protein.

Ingredients

• 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)

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, minced garlic, sliced carrots, and chopped celery. Sauté until the vegetables are soft and fragrant, about 5 to 6 minutes.
2. Step 2: Sprinkle in the dried oregano, salt, and black pepper. Stir well to combine. Pour in the chicken broth and bring the mixture to a gentle boil.
3. Step 3: Reduce the heat to medium-low and stir in the shredded chicken and cooked rice. Let the soup simmer for 10 minutes to meld the flavors.
4. Step 4: In a small bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
5. Step 5: Carefully ladle a small amount of the hot soup into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
6. Step 6: Slowly pour the tempered egg-lemon mixture back into the soup, stirring continuously. Keep the heat low—do not allow the soup to boil. Cook for 3 more minutes, then remove from heat. Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• Use leftover rotisserie chicken for a quick and flavorful protein boost.
• For a gluten-free option, verify that your chicken broth and seasonings contain no gluten.
• Add a handful of fresh spinach or kale in step 3 for extra nutrients.
• Adjust the lemon juice and zest to taste for more or less brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the eggs from curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice. Just keep in mind that brown rice takes longer to cook, so use pre-cooked or leftover brown rice to ensure the soup cooks evenly.

What if I don’t have a Dutch oven?

A large, heavy-bottomed pot or saucepan with a lid will work well to sauté the vegetables and simmer the soup, as long as it can hold all the ingredients comfortably.

High Protein Lemon Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

This High Protein Lemon Chicken Soup is a comforting and nutritious dish combining tender chicken, aromatic vegetables, and bright lemon flavors. Made with simple ingredients like shredded chicken, rice, and a hint of oregano, this soup is thickened with a delicate lemon-egg mixture for a silky finish. Perfect for a cozy meal that’s both delicious and protein-packed.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, sliced thin
• 1 stalk celery, chopped

Seasonings & Broth

• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 6 cups low-sodium chicken broth

Main Ingredients

• 1 tablespoon olive oil
• 1 cup cooked shredded chicken (rotisserie recommended)
• ¾ cup cooked white rice

Lemon-Egg Mixture

• 2 eggs
• Juice of 1 large lemon
• 1 tablespoon lemon zest

Garnish

• Fresh parsley, chopped

Instructions

1. Sauté the Veggies: Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the diced yellow onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5–6 minutes until the vegetables soften and become fragrant.
2. Add Seasoning and Broth: Sprinkle in the dried oregano, salt, and black pepper. Stir well to combine the seasonings with the vegetables. Pour in the low-sodium chicken broth and bring the mixture to a gentle boil.
3. Add Chicken and Rice: Reduce the heat to medium-low. Stir in the shredded cooked chicken and cooked white rice. Let the soup simmer for 10 minutes, allowing the flavors to meld together.
4. Make the Lemon-Egg Mix: In a small bowl, whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and homogeneous.
5. Temper the Eggs: Slowly ladle a small amount of the hot soup into the lemon-egg mixture while whisking constantly. This gradual warming prevents the eggs from scrambling when added to the soup.
6. Finish the Soup: Slowly pour the tempered egg and lemon mixture back into the soup, stirring continuously. Keep the heat on low to avoid boiling, and cook for another 3 minutes until the soup thickens slightly. Turn off the heat and garnish with freshly chopped parsley before serving.

Notes

• Using rotisserie chicken saves time and adds great flavor.
• Make sure to temper the eggs to avoid curdling.
• Adjust lemon juice and zest to your taste preference for more or less tartness.
• Low-sodium broth helps control the salt content in the soup.
• This soup can be stored in the refrigerator for up to 3 days.

Keywords: lemon chicken soup, high protein soup, chicken and rice soup, healthy chicken soup, lemon egg soup, easy chicken soup