Lemon drop soup is a bright, comforting chicken soup finished with fresh lemon and tender rice. A gentle simmer builds a savory broth, while lemon stirred in at the end keeps the flavor lively without making the soup harsh or bitter.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery ribs, diced (about 1 cup)
- 2 garlic cloves, minced
- 8 cups (2 quarts) low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup long-grain white rice, rinsed and drained
- 1 pound boneless, skinless chicken breasts or thighs
- 2 large eggs
- ¼ cup freshly squeezed lemon juice, from about 2 lemons, plus more to taste
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh dill or parsley
Instructions
- Soften the vegetables. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
- Build the broth. Pour in the chicken broth and add the bay leaf, salt, and pepper. Bring to a boil, then lower the heat to maintain a gentle simmer. Avoid a hard boil, which can make chicken less tender and cause excess evaporation.
- Cook the rice and chicken. Stir in the rinsed rice and add the chicken. Partially cover the pot and simmer gently for 15–20 minutes, stirring once or twice so the rice does not settle and stick. Check the chicken at 15 minutes; it is ready when the thickest part reaches 165°F (74°C) on an instant-read thermometer. If it needs more time, continue simmering and check again.
- Shred the chicken. Transfer the cooked chicken to a plate and remove the pot from the heat briefly. Discard the bay leaf. When the chicken is cool enough to handle, shred it with two forks or cut it into bite-size pieces. Return it to the pot. If the rice is not tender yet, simmer the soup a few more minutes before returning the chicken.
- Temper the eggs. In a medium bowl, whisk the eggs until smooth. Whisk in the lemon juice and zest. Slowly ladle about 1 cup of hot broth into the egg mixture, whisking continuously. Add another ½ cup of broth in the same way. This gradual warming helps the eggs blend smoothly into the soup rather than forming strands or curds.
- Finish the soup gently. Slowly stir the warmed egg-and-lemon mixture into the pot. Keep the soup off the heat or over very low heat, stirring for 1–2 minutes until it looks lightly creamy. Do not let it boil after adding the eggs; high heat can curdle the mixture. Stir in the dill or parsley, taste, and adjust the salt, pepper, and lemon juice. Serve hot.
Tips
- Keep the lemon fresh. Freshly squeezed juice gives the cleanest flavor. Add it with the eggs after cooking, then adjust by the teaspoon; too much lemon can overwhelm the broth.
- Temper patiently. Whisk continuously as you add hot broth to the eggs, and pour the warmed mixture back into the pot slowly. Never pour cold eggs straight into hot soup.
- Watch the rice. Different rice brands and varieties cook at different rates. Start checking around 15 minutes, and simmer only until tender. Rice continues to absorb liquid as it sits.
- Choose thighs for extra tenderness. Boneless, skinless thighs work in the same quantity and may take a few minutes longer to cook. Always use a thermometer and cook poultry to 165°F (74°C).
Serving Suggestions
Serve the soup in warm bowls with extra chopped dill or parsley and a little black pepper. Crusty bread, pita, or a simple green salad makes an easy accompaniment. For a heartier meal, offer warm toast or a sandwich on the side, but keep garnishes simple so the lemony broth remains the focus. Set lemon wedges on the table for anyone who prefers a sharper finish.
Variations
Use orzo instead of rice: Replace the rice with ¾ cup orzo. Since orzo cooks faster, add it when the chicken has about 10 minutes left, and follow the package timing. You can also cook it separately and add it to bowls to keep it from absorbing broth during storage.
Make it vegetarian: Use vegetable broth and replace the chicken with 1½ cups cooked chickpeas. Add the chickpeas with the rice, or stir them in near the end if already cooked. The soup will no longer be a chicken soup, but it keeps the lemon, herbs, and creamy egg finish.
Add greens: Stir in 2 cups baby spinach during the final minute, or add chopped kale earlier so it has time to soften. For more herbal flavor, use a mix of dill and parsley.
Skip the egg finish: For a simpler, lighter broth, omit the eggs and tempering step. Stir the lemon juice and zest into the pot off the heat, then taste and season. The soup will be less creamy but still bright and satisfying.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered, shallow container within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Store for up to 3–4 days at 40°F (4°C) or colder. The rice will absorb broth as it sits, so add a splash of water or broth when reheating. Warm gently on the stovetop over low heat, stirring often, until steaming throughout; do not boil, because the egg-enriched broth may curdle. If using a microwave, cover loosely, heat in short intervals, and stir between intervals. Reheat only the portion you plan to eat.
Freezing is not ideal: cooked rice can turn soft, and the egg-and-lemon finish may separate when thawed. For better results, freeze the soup before adding the eggs and lemon for up to 2 months. Thaw overnight in the refrigerator, reheat until hot, then prepare and stir in the fresh egg-and-lemon mixture as directed. Discard soup left at room temperature for more than 2 hours rather than saving it.
Frequently Asked Questions
Is lemon drop soup the same as Greek lemon chicken soup?
It is similar in flavor and method: both pair chicken, broth, lemon, and eggs for a softly creamy finish. This version includes rice and is a home-style variation rather than a claim to one definitive traditional recipe.
Can I use leftover cooked chicken?
Yes. Omit the raw chicken and simmer the vegetables, broth, bay leaf, and rice until the rice is tender. Stir in about 3 cups shredded cooked chicken to warm it through, then finish with the tempered egg and lemon mixture. Use cooked chicken that has been safely refrigerated.
Why did my egg mixture curdle?
It usually overheated or was added too quickly. Temper the eggs with hot broth while whisking, stir them into the pot gradually, and keep the soup off the heat or at very low heat afterward. Small flecks are safe if the soup was handled properly, though the texture will be less smooth.
Can I make the soup ahead?
Yes, but rice absorbs broth and the egg finish is best when reheated gently. For the best texture, cook the soup through the chicken-and-rice step, chill it promptly, and add the tempered egg and lemon mixture when reheating. If already finished, reheat slowly without boiling.
How can I make the soup thicker or thinner?
For a thicker soup, simmer it uncovered briefly before adding the egg mixture, or use a little less broth next time. For a thinner soup, stir in warm broth or water a little at a time. Avoid simmering for long after adding the eggs.
Can I use bottled lemon juice?
Fresh juice is preferable because the lemon is central to the flavor. Bottled juice can work in a pinch, but start with less than the recipe calls for, taste, and add gradually. It will not provide fresh zest, which you can simply omit.