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.

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Experience a burst of sunshine in a bowl with our Lemon Soup, a zest-infused delight that promises to refresh and rejuvenate your palate. This light yet luxurious concoction combines the bright, tangy essence of lemons with a silky, flavorful broth, creating a harmonious dance of flavors that’s both comforting and invigorating. Delicate wisps of egg and tender grains add substance and elegance, while fresh herbs provide the perfect fragrant finish. Dive into this citrus symphony and let every spoonful transport you to a world of zesty bliss!

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.

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.

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.

How To Serve?

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

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.

Storage & Make Ahead

Refrigeration: Store leftover lemon soup in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld, enhancing the taste upon reheating.
Freezing: Lemon-based soups can be frozen successfully. Freeze in individual portions for quick reheating, ensuring a burst of citrusy freshness.
Make Ahead: Prepare the soup base, excluding delicate ingredients like fresh herbs and lemon juice. Refrigerate the base for up to 24 hours. Before serving, add the fresh components for a zesty and lively flavor.
Ingredients to Add Later: Keep items like fresh parsley, lemon zest, and the juice separate until just before serving to preserve their vibrant taste and texture.
Enhanced Flavor: Letting the soup sit in the refrigerator for a few hours or overnight before reheating allows the flavors to intensify and meld seamlessly.

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.

TIPS

Zestful Citrus Twist: Elevate your lemon soup by adding freshly grated lemon zest just before serving. This burst of citrus essence enhances the aroma and brightens the overall flavor.
Herbaceous Harmony: Introduce a medley of fresh herbs like dill, parsley, and chives for a herbal symphony. Their vibrant notes complement the zing of lemon, creating a harmonious balance.
Creamy Dreaminess: Infuse richness by stirring in a dollop of Greek yogurt or a splash of coconut milk. This creamy addition adds a luxurious texture to your lemon soup.
Spicy Surprise: Kick up the heat with a pinch of cayenne pepper or a dash of hot sauce. This unexpected spiciness adds a tantalizing kick to the soup.
Grainy Goodness: Include cooked quinoa or couscous for added texture and a hearty twist. These grains absorb the lemony goodness, turning your soup into a satisfying meal.

Lemon Soup Recipe – A Zesty Flavor Idea To Try

5 from 5 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

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

1 can 1 Chicken Broth
2 2 Egg Yolks
2 2 Egg Whites
1 1 Lemon, juiced
Salt (To taste)
Pepper (To taste)
1 cup 1 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.
EQUIPMENT LIST
Large Pot
Whisk
Ladle
Cutting Board and Knife
Measuring Cups and Spoons
Citrus Juicer or Reamer
Zester or Grater
Thermometer

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.

Nutrition Table

Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!