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Creamy Lemon Chicken Soup

"Lemon juice gives this creamy soup its special taste. Add a green salad and crusty rolls, and you have a family-pleasing meal on the table in minutes."
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Ingredients

servings
Original recipe yields 14 servings

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Directions

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  1. 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.
  2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Footnotes

  • Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and bouillon) equals 133 calories, 64 mg sodium, 71 mg cholesterol, 16 gm carbohydrate, 10 gm protein, 3 gm fat. Diabetic Exchanges: 1 starch, 1 lean meat.
  • © 2002 Reiman Media Group, Inc.

Reviews

Read all reviews 33
  1. 42 Ratings

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Most helpful positive review

Easy to prepare, great taste. It tastes like Greek lemon chicken soup. I read the reviews and made the mistake of doubling the rice (the first time), as many recommended. DO NOT DOUBLE THE RICE...

Most helpful critical review

The kids and hubby didn't like it. I found it too thick and not as goodie next day. Soup should always last a couple days.

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Easy to prepare, great taste. It tastes like Greek lemon chicken soup. I read the reviews and made the mistake of doubling the rice (the first time), as many recommended. DO NOT DOUBLE THE RICE...

I made this without the carrots or onion. I was very surprised to find that it tasted very much like the baked chicken soup from Demos', a local Middle TN restaurant. I have been wanting their r...

This soup is excellent! I have made this soup twice in 2 weeks, and both times I made a couple of modifications. The first time was because I didn't have a couple of items on hand, the second ...

Awesome recipe! It had a wonderful flavor and heated up exceptionally well. The only thing I would suggest would be to add a dash extra lemon to the bowl when warming it up as it seems to some...

I did some tweaks, but this was a great, easy recipe. I wanted to make it more like the avgolemono soups I've tried. Here's what I did: 1) Reduced total cups of water to 9 instead of 10; 2) adde...

Better than I expected - reminded me of the lemon rice soup I loved in the greek restaurants when I lived in Detroit, and the rotisserie chicken made it more hearty. I didn't care for the carrot...

I halved the recipe and it ;made just (4), not(7), servings, for us. (Maybe we eat bigger bowls than most??). I kept all amounts of the ingredient as if for the 14 servings (except the bouillion...

Delicous. I added a little flour to thicken it up . . . maybe extra rice next time? Light lemon taste.

Easy to make. Added 2 fresh lemons. And let it boil in the water before removing it. Added noodles and mixed vegetables. I was surprised that my husband loved it so much, he looks for leftovers ...