A classic comfort food, chicken soup is associated with caring for yourself and others. For spring, we gave this meal a zesty infusion of tangy lemon and made it even quicker to prepare by making it halfway homemade. Looking for an ideal warm dish to serve this season? Look no further; we’ve got you covered with our Halfway Homemade Lemon Chicken Soup!
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Spring Recipes: Halfway Homemade Lemon Chicken Soup
Growing up, our Content Manager, Laurie, had a good friend whose mother made the most incredible Greek lemon chicken soup. The tangy, savory flavors would waft up to her friend’s upstairs bedroom, indicating a warm meal was just hours away.
Yes, we said “hours away.” Years later, Laurie asked her friend for this family recipe, and she was greeted with a two-page long PDF in her email detailing the instructions that had to start the night before and required more manual labor than she was willing to give. She thanked her friend, but never made the recipe, knowing she’d never stick with it if the recipe called for 36 of prep before it was ready to be eaten.
The problem: she really loved that soup. So, during our Spring Magazine planning meeting, we decided to try a halfway homemade take on the flavors that she so loved: juicy chicken, tangy lemon, and comforting rice.
The result? A soup recipe that can be made in under 30 minutes (but if you want the flavors to marry even more, then you can let it simmer on the stove even longer). As we prepped this recipe for our photoshoot, we all couldn’t help but pop into the kitchen to take in the irresistible scents of this easy yet elevated chicken soup recipe!
The Secret to Preparing This Halfway Homemade Lemon Chicken Soup
Embrace the halfway homemade. We went with a precooked lemon Rotisserie Chicken from our local grocery store, as well as pre-squeezed lemon juice. (We promise – no one will know!) By letting the grocery store do a bit of the work for you, you’re able to produce a warm meal for your family, even on a weeknight.
What You Need to Make This Recipe
For this recipe, you’ll need a large soup or sauce pan, and we whole heartedly recommend our very favorite cookware ever: Caraway Home.
We made the switch to Caraway Home a while ago in our own homes because of its ceramic, toxin-free material, but we fell in love with our cook and bakeware for its luxurious style and design. Plus, its non-stick surface allows for the easiest cleanup and stress-free time in your kitchen.
(Below you’ll see our Sage cookware which complements our Cream bakeware seamlessly!)
The Serveware & Dinnerware
When serving this Lemon Chicken Soup, we recommend using decorative serveware and functional salad and soup bowls. Our Speckled Cream Stoneware Serving Bowl offers a unique, one-of-a-kind look while carefully handcrafted dinnerware lends yet another distinct component to your presentation. For our Spring Magazine shoot, we opted for our Chalk Dinner Plates as foundational chargers for an elevated and complete design.
How to Prepare This Lemon Chicken Recipe
To begin preparing this recipe, pour chicken broth and dill into a soup pot and heat on medium high.
Next, beat egg yolks with lemon juice, and slowly mix into broth, stirring as you do. Then, place eggs whites in mixer and blend until whipped. Mix a small amount of the warm soup broth into egg white mixture, stirring constantly, to temper the egg mixture. Very slowly and carefully, mix the whipped egg whites into the broth, constantly stirring to avoid any egg clumps in the broth.
Remove meat from rotisserie chicken, and in small, bite-sized pieces, place into broth. Add cooked rice into broth, along with salt and pepper to taste.
Lastly, let simmer on stove for at least 30 minutes. Garish with thyme, if desired, and enjoy!
Halfway Homemade Lemon Chicken Soup
- 1 standing or handheld mixer
- 1 soup pot, large
- 1 precooked rotisserie chicken
- 2 eggs, separated
- ½ c. lemon juice
- 4 qt chicken broth, low sodium
- 1 c. white rice, cooked
- 2 tbsp dill
- 4-6 thyme sprigs, for garnish
- Pour chicken broth and dill into soup pot and heat on medium high.
- Beat egg yolks with lemon juice, and slowly mix into broth, stirring as you do.
- Place eggs whites in mixer and blend until whipped. Mix a small amount of the warm soup broth into egg white mixture, stirring constantly, to temper the egg mixture. Very slowly and carefully, mix the whipped egg whites into the broth, constantly stirring to avoid any egg clumps in the broth.
- Remove meat from rotisserie chicken, and in small, bite-sized pieces, place into broth.
- Add cooked rice into broth.
- Add salt and pepper to taste.
- Let simmer on stove for at least 30 minutes.
- Garish with thyme, if desired, and enjoy!