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 servings 818 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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  • Prep

  • Cook

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  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.
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  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...

Read through many of the reviews for suggestions on how to spice this up; it's a great basic recipe. You'll need to add salt and/or stock to really get a chicken flavor, and be mindful not to a...

This recipe was just okay. I read many reviews before I made it, and I took many helpful suggestions from the reviews. While I was boiling the chicken, I added fresh ginger to the water. Once...

I made this soup exactly as indicated (only I doubled it for a family dinner). It was a big hit and we will definitely have this again. It was not too salty so I assume that it really depends on...

Very good! I ended up making chicken stock the day before like one of the reviews provided instructions for (whole chicken, whole onion, 2 stalks celery, bay leaves, salt, all spice), left over...

This was really good .. I used less chicken - 3 bone-in skinless breasts versus the 4 lbs called for. There was a ton of meat - I only used half and saved the rest. I added half an onion as well...

This was absolutely delicious! I didn't have to change a thing about it! The soup became creamy and delicious after the eggs and lemon were added and was so perfect! Definitely don't make this i...