Lemon Chicken Soup

Total Time:
15 min
5 min
10 min

4 servings

  • 3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
  • 3 cups low-sodium chicken broth (recommended: Swanson's)
  • 1/3 cup lemon juice
  • 3 egg yolks, lightly beaten
  • 1 cooked, store-bought roasted chicken breast, shredded
  • 1 tablespoon finely chopped fresh parsley leaves
  • In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.

  • In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.

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5.0 3
Absolutely amazing. I added fresh shaved lemon zest and fresh onion garlic and carrots. Also used an additional cup of chicken broth. Topped with fresh parsley and cilantro.  item not reviewed by moderator and published
The recipe was great. Similar to a lemon chicken and rice soup I get at a Greek restaurant, I used 1  10oz can and a 15 oz can of soup then increased the chicken broth by 1 cup. I also added a tablespoon of Dijon mustard. The family loved it. Will make again. item not reviewed by moderator and published
So good!  item not reviewed by moderator and published

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Weeknight Dinners: Winter