Italian Chicken Lemon Soup Recipe 

By Dickson Osas

Lemon chicken soup is a quick and easy meal that takes less than an hour to prepare. Lemon isn’t just for making lemonade; you might be surprised to learn that it can also be used as a major ingredient in soups.

This isn’t your regular type of soup as you won’t find it everywhere; this special type of soup is peculiar to the Italians; if you ever wish to treat your taste buds to something new, try this special Italian Chicken soup; if you ever have a taste for an Italian-inspired dinner, or if you prefer a traditional dish,
this Italian Lemon soup is a perfect choice, with 170 calories and 15 grams of protein per 1-cup serving. That’s 50% more protein than typical protein bars, with half the calories and no added sugar!

Meyers lemons have a sweeter yet mild flavor with a tinge of Lemon. This species of Lemon might not be available everywhere, but the farmer’s market or a specialty store is an ideal place to get this lemon type; Meyer lemons are a hybrid between a real lemon and a Mandarin orange that originated in China.

Three eggs should be beaten until froth, and then three teaspoons of lemon juice should be added. For twenty minutes, simmer three tablespoons of basmati rice in six cups of chicken stock and two cups of water. Half of the soup should be poured into the egg mixture and thoroughly mixed. After that, add the rest of the soup and serve.

This is a light and refreshing recipe, and the flavors of Lemon and chicken go so well together. This is a terrific starting recipe to use, whether or not you are serving a main Italian meal. Using the fresh lemon juice to spice up this food is the real deal.


Boneless chicken thighs can be used in place of chicken breast meat, which has the least fat and calories.
Instead of raw chicken, use cooked chicken to save time in the kitchen. Rotisserie chicken that has been left over works well.
Use a reduced-sodium chicken broth with no more than 140 mg of sodium per cup to keep sodium under control. Season with salt to taste if desired. Homemade broth can also be used as a natural salt alternative.


● Celery, sliced (2 or 3 ribs)

● Napa or Bok Choy cabbage, shredded (2 cups)

● Orzo can be replaced with rice or other tiny soup pasta.

The broth is absorbed during resting.

After orzo and other portions of pasta have been cooked, they will continue to absorb liquid.

The lemon soup should be served as soon as the orzo is al dente (resting). The orzo in the soup is barely noticeable.

Ingredients for Italian Chicken, Lemon Soup

  • 30 ml olive oil (2 tablespoons)
  • 1 onion, diced (250 g).
  • 1lb or 12 oz of cooked chicken (450 g) boneless, diced, skinless chicken breasts.
  • 1 tablespoon (15 mL) minced fresh garlic
  • Bay leaves (two)
  • 2–3 carrots, peeled and thinly sliced
  • 1/2 teaspoon dried thyme (2.5 mL)
  • 6 cups (1440 ml) chicken broth with minimal sodium
  • Noodles, orzo, other small pasta, or rice, 4 oz. (112 g)
  • fresh rosemary, 2 to 3 inches (5 to 7 cm)
  • Season to taste with Kosher salt and sprinkle of black pepper 
  • fresh lemon juice, 1/4 cup (60 ml) or to taste
  • 2 tablespoon (30 ml) chopped fresh Italian parsley

How to Prepare Italian Chicken Lemon Soup

Step 1 

Start by heating oil in a 5 to 6 qt/l skillet or Dutch oven for 1 to 2 minutes over medium heat, then sauté onion and carrot for 3 to 4 minutes, or until soft but firm. Raise the heat to medium-high and toss in the chicken. Cook the chicken in a skillet until it is slightly browned and thoroughly cooked.

 Step 2

Bring to medium heat and stir in the garlic, thyme, and bay leaves. Cook for 1 minute while stirring. You can add a little amount of broth to prevent it from getting sticky.

 Step 3

Bring to a boil by stirring in the stock and increasing the heat to high. Toss in the pasta or rice, as well as the rosemary. Cover, lower the heat, and cook for 8 to 12 minutes, or until the noodles or rice is al dente.

Step 4

Remove the pan from the heat; this time, add the lemon juice and parsley while off the fire. Then it’s time to add some black pepper and sprinkle some salt to taste; cover and allow to rest for between 10 to 15 minutes, or until the pasta/rice has absorbed some of the broth; at this point, your Italian Lemon soup is ready to serve.