Flavorsome Lemon Soup That Works Magic On Your Taste Buds 

Immerse yourself in a unique culinary journey with lemon soup recipe, an extraordinary melange that introduces an unexpected but delightful citrusy zing to your palate. Pioneering the gastronomic frontier, this soup combines the refreshing, tangy essence of lemons with a heart-warming broth. 

As you dive into this delectable adventure, the invigorating lemon aromas intertwine with savory hints, promising a sublime symphony of flavors. Each spoonful transports you to the Mediterranean coast, where this culinary gem originates. 

More than just a soup, it’s a testament to the versatility of the humble lemon, transforming from a mere garnish to the star of the dish. 

Whether served as a light appetizer or a comforting mid-afternoon treat, this lemon soup ensures a lingering pleasure that will make you yearn for the next spoonful. Ready for a zesty voyage? Buckle up and prepare to be enticed by this radiant delicacy in a bowl.

What Is Lemon Soup?

Lemon Soup, often known as Avgolemono, is a Greek culinary delight that features a harmonious blend of chicken broth, eggs, and lemon juice. This golden-hued, silky soup offers a satisfyingly tangy and savory flavor profile. 

Its characteristic brightness, derived from lemons, pairs beautifully with the comforting depth of the broth, and the addition of eggs enriches the texture, creating a creamy, velvety consistency. 

Enjoyed globally, Lemon Soup is a testament to the power of simple ingredients to create extraordinary flavor symphonies.

History Of Lemon Soup

The history of Lemon Soup, or Avgolemono as it’s known in Greece, traces back to the ancient culinary traditions of the Mediterranean. Its simplistic elegance, achieved by marrying eggs, lemons, and broth, reflects the time-honored cooking practices in Greek households. 

A comforting staple, it’s been embraced by generations, offering solace on cold winter nights or serving as a refreshing start to a summer feast. 

Over time, the soup has journeyed beyond Greece, enchanting palates across the globe with its tangy yet savory profile. Today, Avgolemono stands as a timeless symbol of the Mediterranean’s rich culinary tapestry.

Interesting Facts About Lemon Soup

• Name Origin: Avgolemono, the Greek name for Lemon Soup, is derived from the words ‘avgo’, meaning egg, and ‘lemono’, meaning lemon – the two key ingredients of the soup.
• Cultural Significance: In Greece, this soup often graces the tables during Easter celebrations as a way to break the Lenten fast.
• Variations: While the basic recipe includes eggs, lemon, and broth, variations of the soup include additions like rice, orzo, and sometimes chicken or vegetables, revealing the soup’s flexibility and adaptability to local tastes.
• Nutritional Value: Besides being delicious, Lemon Soup is also high in vitamin C and protein, making it a nutritional powerhouse.
• Universal Appeal: Lemon Soup has crossed borders, becoming a cherished dish in many Middle Eastern and European countries, each adding their unique twist to this timeless recipe.
• Therapeutic Use: In Greek tradition, Lemon Soup is often given to those feeling under the weather, similar to how chicken soup is used in other cultures. It’s considered a comforting cure-all, especially during the cold winter months.

What Makes Lemon Soup Special ?

Lemon Soup, or Avgolemono, holds a unique charm that lies in its extraordinary balance of simplicity and sophistication. What makes it special is its distinctive, vibrant flavor profile achieved by combining the citrusy zest of lemons with a savory broth. This delightful tangy twist, seldom found in other soups, provides an invigorating taste experience.

Moreover, the soup is versatile and flexible, allowing various adaptations to cater to different palates while retaining its characteristic flair. It can be a comforting, hearty dish with the addition of chicken or rice or kept simple and light for a refreshing appetizer.

The added richness of eggs gives the soup a creamy, velvety consistency, making it a feast for the taste buds and a sensory delight. Its high nutritional value, being a source of protein and vitamin C, adds to its appeal.

Ingredient List 

Ingredient Tips 

• Lemons: Fresh lemons are key to a great Lemon Soup. The zest can add an extra citrus punch. Avoid bottled lemon juice as it often contains preservatives and lacks freshly squeezed lemons’ fresh, vibrant flavor.
• Eggs: Use fresh, high-quality eggs, as they’re integral to the soup’s texture and richness. Be sure to temper them correctly to avoid curdling.
• Broth: Whether you’re using chicken, vegetable, or another type of broth, ensure it’s flavorful as it forms the soup’s base. Homemade is best, but if you’re using store-bought, opt for a low-sodium version so you can control the salt level.
• Rice/Orzo: If you choose to add these, ensure they’re fully cooked before adding to the soup to maintain a smooth texture.
• Seasoning: Keep seasonings simple to let the lemon shine through. A little salt, pepper, and a bay leaf are usually sufficient.
• Add-ins: If you include chicken or vegetables, cook them thoroughly and add them last to keep them from overcooking in the hot soup.
• Serving: Lemon Soup is best served hot. Just before serving, garnish with a bit of fresh lemon zest or fresh herbs like dill or parsley for an extra pop of flavor and color.

Can You Vary The Recipe With Other Ingredients? 

• Keto: To make the soup keto-friendly, you can omit the grains like rice or orzo usually used in traditional recipes. You can add more fat content by using full-fat chicken broth and heavy cream for a richer soup.
• Paleo: For a Paleo version, avoid using any dairy or grains. Stick with a base of chicken broth, eggs, and lemon. Add a variety of Paleo-approved vegetables or lean meats for more substance.
• Gluten-Free: Lemon Soup is naturally gluten-free if you avoid adding grains like orzo. Instead, you could use a gluten-free grain such as quinoa or omit grains altogether.
• Whole30: To make this soup Whole30 compliant, avoid adding dairy or grains. Use a homemade broth to ensure there are no added sugars or non-compliant additives.
• Vegetarian: For a vegetarian version, replace the chicken broth with a robust vegetable broth. You could add a variety of vegetables for more flavor and texture.
• Vegan: Making Lemon Soup vegan is a bit more challenging due to the use of eggs. You could blend cooked white beans or silken tofu into the soup to mimic the creamy texture. Use a vegetable broth, and add a little extra lemon juice to achieve the characteristic tangy flavor.

Recipe Directions 

• Bring chicken broth to a boil in a large pot.
• Add orzo pasta and simmer until tender, about 10 minutes.
• In a separate bowl, whip egg whites to medium-stiff peaks.
• Stir in egg yolks and lemon juice into the whipped egg whites.
• Gradually ladle some soup into the egg mixture, stirring gently.
• Pour this egg mixture into the soup pot, stirring well to blend.
• Season with salt and pepper.
• Serve immediately.

Variations, Add-Ons, And Toppings

• Variations: Replace eggs with blended silken tofu or cooked white beans for a vegan version. Substitute orzo with a gluten-free grain like quinoa or omit it for a gluten-free option.
• Add-Ons: Add a protein punch by including shredded chicken or chickpeas. Sauteed vegetables such as carrots, celery, or spinach can add extra texture and nutrition.
• Herbs and Spices: Consider adding fresh herbs like dill, parsley, or mint for a fresh pop of flavor. Spices like turmeric or a hint of cayenne pepper can give the soup a vibrant color and a warming heat.
• Toppings: Top off your soup with a sprinkle of lemon zest for added tanginess. A drizzle of olive oil can lend a rich finish. Croutons or a dollop of Greek yogurt can add a delightful contrast in texture.
• Cheese: A sprinkle of feta cheese can lend a Mediterranean twist to the dish, complementing the tanginess of the soup.
• Serve with: Accompany your soup with a crusty bread or a side salad for a complete meal. For a low-carb option, serve with a lettuce wrap or a cauliflower rice salad.

Scaling The Recipe 

• Ingredients: Adjust the quantities of all the ingredients proportionally. For example, if you want to halve the recipe, use half the amount of each ingredient. If you’re going to double the recipe, use twice the amount.
• Pot Size: Make sure your pot is big enough if you’re scaling up. If scaling down, a smaller pot may be more suitable to ensure the broth adequately covers the ingredients.
• Cooking Time: The cooking time for the orzo and the temperature for simmering the soup should generally remain the same. However, if you’re scaling up significantly, it might take longer for your soup to come to a boil initially.
• Tempering the Eggs: This step requires some care. Regardless of how much you’re scaling, you’ll want to add the hot soup gradually to the eggs to avoid curdling.
• Tasting: The most important part of scaling a recipe is tasting as you go. You might need to adjust the seasoning as you scale, so taste the soup after you’ve added the eggs and adjust the salt and pepper as needed.

What Is Used For Garnishing?

• Fresh Herbs: Sprinkle chopped fresh herbs on top of the soup just before serving. Dill, parsley, or mint all work well with the flavors of the soup.
• Lemon Zest: A touch of fresh lemon zest looks beautiful and intensifies the soup’s citrusy flavor.
• Cracked Pepper: A light sprinkle of freshly cracked black pepper can add a subtle heat and a striking contrast against the light-colored soup.
• Olive Oil: A drizzle of good quality extra virgin olive oil can add a glossy finish and a hint of richness.
• Cheese: If you want to add an extra Mediterranean touch, a sprinkle of crumbled feta cheese could provide a salty contrast to the tangy soup.

Can I Make Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

• Pour the chicken broth into the slow cooker and add the orzo. Cover and cook on low for about 1.5 to 2 hours until the orzo is tender.
• In a separate bowl, whip the egg whites to medium-stiff peaks. Stir in the egg yolks and lemon juice.
• Gradually ladle some hot soup into the egg mixture, stirring gently to temper the eggs. Then, pour this egg mixture back into the slow cooker and stir until well blended.
• Season with salt and pepper, and let it cook for another 15-20 minutes on low before serving.

Instant Pot

• Pour the chicken broth into the Instant Pot and add the orzo. Close the lid, set the valve to “Sealing,” and cook on high pressure for about 4 minutes (half the cooking time on the pasta package).
• Once the cooking time is over, do a quick release. Open the lid and select the “Sauté” function.
• In a separate bowl, whip the egg whites to medium-stiff peaks. Stir in the egg yolks and lemon juice.
• Gradually ladle some hot soup into the egg mixture, stirring gently to temper the eggs. Then, pour this egg mixture back into the Instant Pot and stir until well blended.
• Season with salt and pepper, and let it cook for another 2-3 minutes on the “Sauté” function before serving.

Can I Use Store Broth, Or Should I Make My Own?

While homemade broth usually provides a richer flavor and allows for more control over the ingredients, using store-bought broth is a perfectly acceptable shortcut, especially when time is limited.

If you choose to use store-bought broth:

• Quality Matters: Opt for a high-quality brand, preferably organic, for better flavor and fewer additives.
• Sodium Content: Consider using a low-sodium version. This gives you more control over the saltiness of the soup, allowing you to adjust the seasoning to your liking.
• Vegetable or Chicken Broth: Both can be used depending on your preference or dietary restrictions.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

• Meat/Fish: While the traditional recipe uses chicken broth as a base, you can undoubtedly add cooked, shredded chicken for a heartier version. Alternatively, consider adding cooked shrimp or chunks of white fish like cod or halibut for a seafood twist.
• Pasta: Orzo is typically used in Lemon Soup, but you could replace it with other small pasta like ditalini or acini di pepe. For a gluten-free version, consider using rice or a small gluten-free pasta.
• Vegetables: To boost the nutritional profile, consider adding vegetables. Spinach, kale, or Swiss chard can be stirred in at the end until just wilted. Chopped carrots, celery, or bell peppers could be sautéed and added at the beginning.

Success Tips-Tips And Tricks For Making The Recipe 

Perfecting a soup recipe requires a bit of know-how. Here are some tips and tricks to help you make an outstanding Lemon Soup:

Prepping Tips

• Fresh Lemons: Use fresh lemons for the juice instead of bottled for a brighter, fresher flavor.
• Temper the Eggs: Gradually adding hot soup to the eggs (called tempering) prevents them from scrambling when they’re added to the hot soup.
• Plan Ahead: If using homemade broth, make it a day ahead to save time on the cooking day.

Cooking Tips

• Simmer, Don’t Boil: Once all ingredients are in the pot, simmer the soup gently. A rolling boil can cause the eggs to curdle and the orzo to become mushy.
• Adjust to Taste: The quantity of lemon juice can be adjusted according to personal preference. Start with a smaller amount; you can always add more later.
• Right Time for Orzo: Add orzo only when the broth is boiling to prevent it from becoming too soft and sticky.
• Stir Occasionally: This prevents the pasta from sticking to the bottom of the pot.
• Fresh at the End: If you’re adding fresh herbs, stir them in just before serving to preserve their color and flavor.

Nutritional Values 

Discover the powerhouse of nutrition in our soups! Packed with essential vitamins, minerals, and wholesome ingredients, our soups offer a delicious and nourishing way to fuel your body. Taste the goodness today!

What Are Total Calories In The Soup?

A standard serving of Lemon Soup made with chicken broth, orzo pasta, eggs, and lemon juice might have approximately 150-200 calories per cup.

Dietary Restrictions For The Soup

• Gluten-Free: Traditional Lemon Soup contains orzo, a type of pasta that contains gluten. You could replace the orzo with a gluten-free grain like quinoa or rice or use a gluten-free pasta to make it gluten-free.
• Dairy-Free: Lemon Soup is naturally dairy-free, as it does not contain any milk, cheese, or other dairy products in its basic form.
• Vegetarian/Vegan: While the soup is often made with chicken broth, a vegetable broth could be used to make it vegetarian. The eggs could be replaced with a vegan-friendly option like silken tofu or white beans to make it vegan.
• Keto/Low-Carb: The orzo in Lemon Soup adds carbohydrates. You could omit the pasta or replace it with a low-carb substitute like cauliflower rice to make it more keto-friendly.
• Paleo/Whole30: For Paleo or Whole30, replace the orzo with a compliant substitute like spiralized vegetable noodles or sweet potato cubes.
• Egg Allergies: The soup contains eggs. Those with egg allergies can be replaced with a suitable substitute like silken tofu or arrowroot powder.

 Health Benefits Of The Soup

• Hydration: Soup, being liquid-based, is an excellent source of hydration. It also helps replenish the body’s salt and fluid levels, especially during illness.
• Vitamin C: Lemon, the key ingredient, is rich in vitamin C, which is a powerful antioxidant that can strengthen your body’s natural defenses and enhance immune function.
• Protein: If you use chicken broth and/or add chicken pieces, you’re introducing protein into the soup. Protein is essential for building and repairing tissues in your body.
• Digestion: Soup is often easier to digest. This is especially beneficial if you’re not feeling well, as it can provide nutrition without taxing your digestive system too much.
• Weight Management: Soups can help manage weight as they usually have a low energy density. This means they provide fewer calories than the same weight of solid food, helping you feel full and satisfied without overeating.
• Customizable: Soup is easily adaptable to include a wide variety of vegetables, grains, and proteins, allowing you to pack in diverse nutrients.

Nutrition Table

How Can I Make Soup Lower In Sodium?

• Broth: Start with a low-sodium or no-sodium-added broth. Many commercial broths contain a high amount of salt. Look for options labeled “low-sodium” or “unsalted” in your grocery store.
• Seasoning: Be mindful of added salt during cooking. Try seasoning with herbs and spices, garlic, or onions for flavor instead of relying solely on salt.
• Fresh Ingredients: Use fresh ingredients whenever possible. Processed foods often contain more sodium.
• Lemon Juice: The lemon juice itself adds a lot of flavor, which may help you use less salt. Adjust the amount of lemon juice to your preference.
• Taste as You Go: Always taste your soup before adding any extra salt. You may find it doesn’t need as much as you think.
• Rinse Canned Goods: If you use canned vegetables or beans, rinse them before adding them to the soup to remove excess sodium.

How Can I Make Soup Lower In Sugar?

• Check Your Broth: Some store-bought broths can contain added sugars. Always check the label for hidden sugars in the ingredients list.
• Avoid Sweetened Ingredients: Be wary of adding ingredients that might be unexpectedly sweetened. For instance, if you’re adding canned tomatoes or certain condiments, they might contain added sugars.
• Use Fresh Ingredients: Fresh fruits, vegetables, and proteins are usually best. Processed foods can sometimes contain hidden sugars.
• Be Mindful of Toppings: Toppings like croutons or certain sauces could add sugar to your soup.
• Control Your Ingredients: One of the best ways to ensure your soup is low in sugar is to make as much of it from scratch as possible. This way, you control what goes in it.

How To Serve The Soup In The Best Way?

• Fresh Garnish: Just before serving, sprinkle fresh herbs such as dill, parsley, or chives on top for an added burst of flavor and a pop of color.
• Bread on Side: Serve with a side of crusty bread or a warm roll, perfect for soaking up any remaining soup in the bowl.
• Accompaniment: Lemon Soup can be a light meal on its own, but it also pairs well with a simple salad or sandwich for a more substantial lunch or dinner.
• Lemon Wedges: Consider serving with a wedge of lemon on the side. Guests can squeeze it over their soup for extra tanginess, according to their preference.
• Serve Immediately: To maintain the texture of the orzo and the freshness of the lemon flavor, serve the soup as soon as it’s ready.
• Protein Addition: If you’ve added chicken or seafood, ensure each serving has a fair portion.

Perfect Side Dishes To Complement The Soup

• Crusty Bread or Rolls: Bread is a classic soup side that is great for soaking broth. Choose a rustic whole-grain loaf or warm rolls.
• Greek Salad: The fresh, crunchy vegetables and tangy feta cheese in a Greek salad would perfectly complement the Lemon Soup flavors.
• Grilled Vegetables: Grilled or roasted vegetables, such as zucchini, bell peppers, and eggplant, would provide a nice contrast to the light soup.
• Pita and Hummus: A warm pita bread and creamy hummus side would add a Mediterranean touch that pairs nicely with Lemon Soup.
• Roasted Chicken: If you’re serving the soup as a starter, a main course of roasted chicken will continue the poultry theme.
• Spinach Pie or Spanakopita: These Greek dishes have robust flavors that can stand up well to the light, tangy Lemon Soup.
• Quinoa Salad: A chilled quinoa salad with a lemon vinaigrette would mirror the flavors in the soup and offer a protein-packed side.

How Long Can We Store The Soup?

• Refrigerator: Lemon Soup will typically keep in the fridge for up to 3-4 days. Make sure to store it in an airtight container to maintain its freshness.

• Freezer: You can also freeze Lemon Soup, but it’s worth noting that the texture of the orzo pasta might change slightly, becoming softer after thawing and reheating. For the best quality, it’s best to consume frozen Lemon Soup within 2-3 months.

Can I Make Soup In Advance?

Yes, you can prepare Lemon Soup in advance, making it an excellent meal planning or hosting option.

If you plan to serve it within a few days, prepare the soup as usual, let it cool, and then store it in the refrigerator in an airtight container. Before serving, reheat it gently on the stovetop, stirring occasionally. You may need to add a splash of broth or water if it has thickened too much in the fridge.

If you want to make it further in advance, consider freezing it. However, remember that the orzo’s texture may become a bit softer when you thaw and reheat the soup. To freeze, let the soup cool completely, then transfer it to freezer-safe containers or bags, leaving some room for expansion. It’s best to use frozen soup within 2-3 months.

What Can We Do With Leftovers?

• Pasta Dish: Use the soup as a sauce for a quick pasta dish. Add your cooked pasta directly into the heated soup, toss to combine, and garnish with fresh herbs.
• Grain Bowl: Add cooked quinoa, rice, or farro to the soup for a satisfying grain bowl. Top with your choice of protein for a complete meal.
• Stir-Fry: Use the leftover soup as a flavorful base for a quick stir-fry. Add vegetables and protein, stir until cooked, and serve over rice.
• Bread Dip: Use the flavorful broth as a dipping sauce for crusty bread.
• Base for New Soup: Use the leftover soup as a base for a new soup or stew. Add different veggies, proteins, or grains for a new meal.
• Sauce for Fish or Chicken: Heat the soup until it reduces slightly, then spoon it over baked or grilled chicken or fish.

Special Tools/Equipment Needed

• Large Pot: You’ll need a large pot or Dutch oven to make the soup.
• Whisk: You’ll need this to whip the egg whites and incorporate the yolks and lemon juice.
• Ladle: This is important for gradually adding hot soup into the egg-lemon mixture to temper it without curdling.
• Cutting Board and Knife: If included, prep any ingredients, like fresh herbs or vegetables.
• Bowl: To mix the egg and lemon juice.
• Measuring Cups and Spoons: To measure the ingredients accurately.
• Citrus Juicer or Reamer: This can make extracting juice from lemons easier and more efficient.
• Zester or Grater: If you want to add a garnish of lemon zest.
• Thermometer: If you’re worried about properly tempering the eggs, a thermometer can help ensure the soup is at the right temperature.

Frequently Asked Questions 

Can I Use A Different Type Of Pasta Other Than Orzo In My Lemon Soup?

Absolutely. While orzo is traditional, you can certainly substitute it with another small-sized pasta like ditalini, small shells, or even broken pieces of spaghetti or angel hair pasta. The key is to ensure the pasta is small enough to be eaten comfortably with a spoon.

My Soup Turned Out Too Tangy. What Can I Do To Balance The Flavors?

If your soup is overly tangy, you can balance it by adding a bit more broth or water. Alternatively, adding a small amount of cream or a pat of butter can also help to balance the acidity and richness.

I Don’t Eat Eggs. Can I Still Make This Soup?

While eggs provide a distinctive texture and richness to the soup, you can make it without. Cornstarch mixed with a little water can serve as a thickener instead. The result won’t be the same, but you’ll still have a delicious, lemony broth.

Can I Add Vegetables To My Lemon Soup?

Of course, incorporating vegetables can add more nutritional value and flavor. Consider adding spinach, kale, or peas toward the end of the cooking process, so they stay bright and tender.

What Can I Do If My Soup Curdles?

The key to prevent curdling is to temper the eggs by slowly adding hot soup to the egg-lemon mixture before adding it back to the pot. However, if your soup does curdle, you can try to rescue it by puréeing it in a blender until smooth. Be careful, as the soup will be hot.

Flavorsome Lemon Soup That Works Magic on Your Taste Buds 

0 from 0 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Lemon Soup is a refreshingly tangy, light, and comforting dish with roots in Mediterranean cuisine. Featuring a soothing chicken broth infused with a bright burst of lemon and speckled with tender orzo pasta, this soup is bound together with a creamy mixture of whipped egg whites and yolks.

Ingredients

• Chicken Broth

• Egg Yolks

• Egg Whites

• Lemon, juiced

• Salt

• Pepper

• Uncooked Orzo Pasta

Step-By-Step Directions

• Begin by pouring chicken broth into a large pot. Place the pot over high heat and bring the broth to a boil.
• Once boiling, add orzo pasta to the pot.
• Reduce the heat to a simmer and cook the orzo for about 10 minutes or until it is tender.
• Meanwhile, whip the egg whites into a medium-sized glass or metal bowl until they form medium-stiff peaks.
• Carefully stir the egg yolks and lemon juice into the bowl with the whipped egg whites.
• When the orzo pasta is cooked, gradually ladle about 1 cup of the soup into the egg mixture. As you ladle, stir gently. This will temper the eggs, raising their temperature progressively to prevent them from curdling when added to the hot soup.
• After you’ve ladled about a cup of soup into the eggs and stirred it well, pour this egg mixture into the soup pot.
• Stir the soup well until the egg mixture is fully incorporated. This will give the soup a rich, creamy texture.
• Next, season your soup with salt and pepper to taste.
• The soup is ready to be served as soon as it is seasoned. To ensure the best texture and flavor, serve the soup immediately after it’s finished cooking.

Recipe Video

https://www.youtube.com/watch?v=e22jS3DePds

Notes

• Flavor Balance: The lemon juice adds a bright, tangy note to this soup. If you find the acidity too strong, feel free to adjust the amount of lemon juice to your preference.
• Egg Tempering: The process of tempering the eggs is crucial to achieving the smooth texture characteristic of Lemon Soup. Adding hot soup slowly to the eggs, stirring constantly, prevents them from curdling when added back into the soup.
• Leftover Storage: Remember, if you’re storing leftovers, the soup thickens as it cools and may need additional liquid when reheating.
• Pasta Choices: While orzo is traditional, other small pasta shapes can work well in this soup. Just be mindful to adjust cooking times as needed.
• Vegetable Additions: Feel free to add in some greens for added nutritional value. Spinach, kale, or peas are good choices that will keep the soup’s delicate flavor strong.
• Serving Suggestions: Serve the soup hot with a sprinkle of fresh herbs for garnish and a side of crusty bread or a Greek salad to make it a meal.
• Dietary Considerations: If you’re catering to specific dietary needs, there are several ways to modify this recipe, such as using gluten-free pasta, substituting the chicken broth for vegetable broth for a vegetarian version, or adding cooked chicken for more protein.
• Garnishing: A little zest of lemon or a sprinkle of fresh herbs like dill or parsley right before serving can elevate the soup’s presentation and flavor.

• Author
• Recent Posts

Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!

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