Lemon Chicken Soup I

Lemon Chicken Soup I

tgoodie 0

"Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water."


50 m {{adjustedServings}} servings 818 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 818 kcal
  • 41%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 63.9 g
  • 128%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
  2. Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
  3. In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
  4. Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 53 Ratings


Excellent & Delicious!!!This is similar to Avgolemono which is the most popular Greek soup. I've been making this soup for my whole family over and over again and everyone loves this soup bette...

I first rated this soup in December, 2000, and I am still making it today (January, 2011). I have read all of the reviews and have come to the conclusion that if you want this to be a great sou...

This was a very good and different soup. I made a few alterations...I added chopped fresh spinich just before serving and almost doubled the broth as the lemon flavor was too overpowering, even...