Lemon Chicken Soup

  • Level: Easy
  • Yield: 4 servings
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min


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


  1. In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
  2. 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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


Anna R.

Have made this recipe several times as a good base. I made a lot of changes that make it even better! First I add some minced garlic and a minced onion and sauté until onions are translucent. The add two diced carrots and two diced celery stocks. After a bit I add a little dry white wine to scrape my pan. Cook off the wine then add the soup and broth. I also double the lemon juice. It comes out amazing every time!

See All Reviews