Best 2 Creamy Lemon Chicken Soup Recipes

Indulge in a symphony of flavors with our Creamy Lemon Chicken Soup, a culinary masterpiece that tantalizes your taste buds with its delightful blend of zesty lemon, succulent chicken, and velvety smooth cream. This delectable soup promises a comforting embrace on chilly evenings, transporting you to a realm of culinary bliss.

Our collection of recipes offers a diverse range of culinary adventures, catering to various dietary preferences and taste profiles. Embark on a culinary journey as you explore our gluten-free, dairy-free, and vegan variations, ensuring everyone can savor the exquisite flavors of this creamy lemon chicken soup.

Savor the classic rendition of Creamy Lemon Chicken Soup, where tender chicken pieces bask in a luscious broth infused with bright lemon, aromatic herbs, and a symphony of spices. Experience a symphony of textures as you encounter pillowy dumplings that melt in your mouth, adding a delightful dimension to this comforting soup.

For those seeking a gluten-free alternative, our dedicated recipe unveils a symphony of flavors that cater to your dietary needs. Succulent chicken and a medley of vegetables dance harmoniously in a creamy broth, while a delightful blend of lemon and herbs adds a vibrant zest to every spoonful.

If you prefer a dairy-free indulgence, our meticulously crafted recipe offers a creamy and flavorful experience without compromising on taste. Plant-based milk and a touch of nutritional yeast create a rich and satisfying broth that embraces the zesty lemon and tender chicken, resulting in a symphony of flavors that will delight your senses.

Embark on a plant-based culinary adventure with our vegan variation of Creamy Lemon Chicken Soup. Tender plant-based chicken alternatives bask in a creamy broth infused with vibrant lemon, aromatic herbs, and a hint of spice, delivering a symphony of flavors that will leave you craving more.

No matter your dietary preferences or taste profile, our Creamy Lemon Chicken Soup, in all its variations, promises a culinary journey filled with comfort, zest, and pure culinary delight. Prepare to be captivated by the harmonious blend of flavors and textures, as each spoonful transports you to a realm of culinary bliss.

Let's cook with our recipes!

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

Ingredients

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY LEMON CHICKEN SOUP

Creamy Lemon Chicken Soup image

"Lemon juice gives this creamy soup its special taste," relates Elissa Armbruster of Medford Lakes, New Jersey. "Add a green salad and crusty rolls, and you have a crowd-pleasing meal on the table in minutes."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 medium carrots, cut into small chunks
1 large onion, chopped
4 cups cubed cooked chicken
1 cup uncooked long grain rice
3 eggs
1/3 cup lemon juice
1-1/2 teaspoons dried oregano
Pepper to taste

Steps:

In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. , Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Nutrition Facts :

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling during the cooking process.
Choose High-Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh, organic vegetables and free-range, antibiotic-free chicken.
Don't Overcrowd the Pot: When adding the chicken and vegetables to the pot, make sure you don't overcrowd it. This will prevent the ingredients from cooking evenly.
Let the Soup Simmer: Simmering the soup for at least 30 minutes will help to develop the flavors and make the soup more flavorful.
Taste and Adjust Seasoning: Before serving, taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or lemon juice to taste.

Conclusion:

This creamy lemon chicken soup is a delicious and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or brothy, this recipe has you covered. So next time you're looking for a quick and easy meal, give this creamy lemon chicken soup a try. You won't be disappointed!