Comforting Lemon Dill Chicken Soup

I’ve been making this lemon dill chicken soup on repeat lately, and I can’t get enough of that bright, zesty flavor from the fresh lemon juice and dill. It’s become my go-to comfort meal when I want something cozy but refreshing at the same time. Trust me, once you try this easy recipe, you’ll be adding it to your regular rotation too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-85 g
• Fat: 25-32 g
• Carbohydrates: 80-95 g

Ingredients

• 5 1/2 cups chicken broth
• 2 cups cooked rice
• 2 egg yolks
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 2 cups shredded chicken
• 3 tablespoons fresh dill, finely chopped
• salt to taste
• 1/4 teaspoon ground black pepper

Step 1: Prepare the Mise en Place and Start the Broth

• 5 1/2 cups chicken broth
• 1 clove garlic, minced
• 3 tablespoons fresh dill, finely chopped
• 2 cups cooked rice
• 2 cups shredded chicken
• 1/2 cup lemon juice
• salt to taste
• 1/4 teaspoon ground black pepper

Mince the garlic clove and finely chop the fresh dill, setting both aside.

Measure out the cooked rice, shredded chicken, and lemon juice into separate bowls for easy access.

Pour the chicken broth into a large pot and bring it to a gentle boil over medium-high heat.

Once boiling, season with salt and black pepper to taste—I prefer to taste as I go rather than add everything at once, as the broth will concentrate slightly as it simmers.

Step 2: Create the Egg-Lemon Liaison

• 2 egg yolks
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1 cup hot chicken broth

In a separate bowl, whisk together the 2 egg yolks, lemon juice, lemon zest, and 1 cup of the hot broth from the pot.

Whisk continuously until well combined and smooth—this mixture is called a liaison and will add richness and brightness to the soup.

Work slowly and deliberately to avoid curdling the eggs.

I always add the hot broth gradually while whisking to temper the eggs, which prevents them from scrambling when added back to the hot pot.

Step 3: Build and Finish the Soup

• egg-lemon liaison from Step 2
• 2 cups shredded chicken
• 2 cups cooked rice
• 1 clove garlic, minced
• 3 tablespoons fresh dill, finely chopped

Reduce the heat under the pot to medium-low.

Slowly pour the egg-lemon mixture from Step 2 into the simmering broth, whisking constantly to distribute it evenly and prevent the eggs from curdling.

Stir in the shredded chicken and cooked rice, then add the minced garlic.

Simmer gently for 8-10 minutes, stirring occasionally, until the soup is heated through and the flavors have melded.

Finally, stir in the fresh dill and taste for seasoning, adjusting salt and pepper as needed.

Serve immediately in bowls while hot.

Comforting Lemon Dill Chicken Soup

Delicious Comforting Lemon Dill Chicken Soup recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

• 5 1/2 cups chicken broth
• 2 cups cooked rice
• 2 egg yolks
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 2 cups shredded chicken
• 3 tablespoons fresh dill, finely chopped
• salt to taste
• 1/4 teaspoon ground black pepper

Method

 

1. Mince the garlic clove and finely chop the fresh dill, setting both aside. Measure out the cooked rice, shredded chicken, and lemon juice into separate bowls for easy access. Pour the chicken broth into a large pot and bring it to a gentle boil over medium-high heat. Once boiling, season with salt and black pepper to taste—I prefer to taste as I go rather than add everything at once, as the broth will concentrate slightly as it simmers.
2. In a separate bowl, whisk together the 2 egg yolks, lemon juice, lemon zest, and 1 cup of the hot broth from the pot. Whisk continuously until well combined and smooth—this mixture is called a liaison and will add richness and brightness to the soup. Work slowly and deliberately to avoid curdling the eggs. I always add the hot broth gradually while whisking to temper the eggs, which prevents them from scrambling when added back to the hot pot.
3. Reduce the heat under the pot to medium-low. Slowly pour the egg-lemon mixture from Step 2 into the simmering broth, whisking constantly to distribute it evenly and prevent the eggs from curdling. Stir in the shredded chicken and cooked rice, then add the minced garlic. Simmer gently for 8-10 minutes, stirring occasionally, until the soup is heated through and the flavors have melded. Finally, stir in the fresh dill and taste for seasoning, adjusting salt and pepper as needed. Serve immediately in bowls while hot.