High Protein Lemon Chicken Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
