Creamy Lemon Chicken Soup Going Viral

This lemon chicken soup recipe is trending fast — cozy, bold, and perfect for busy nights. It takes everything people love about classic chicken soup and upgrades it with a silky, creamy broth and a bright hit of fresh lemon. The result is a bowl that feels both comforting and fresh, like the best parts of winter and spring in one spoonful.

Imagine tender shreds of chicken, soft carrots and celery, and rice or orzo floating in a creamy golden broth. Then add a squeeze of lemon, a little zest, and a shower of fresh herbs on top. It’s the kind of soup that feels special enough to post, but simple enough to make after work.

Whether you’re craving something soothing when the weather turns chilly, or you want an easy one-pot dinner that still feels a little “restaurant-worthy,” this creamy lemon chicken soup belongs in your rotation.

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Creamy Lemon Chicken Soup

This creamy lemon chicken soup is going viral for good reason—it’s the perfect balance of cozy comfort and bright, fresh flavor. With tender chicken, soft vegetables, rice or orzo, and a lemony, silky broth, it’s a one-pot wonder that feels both homey and a little fancy.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Soup

Cuisine American, Mediterranean

Servings 6 bowls

Calories 420 kcal

Ingredients

  

Soup Base

• 1.5 lb boneless, skinless chicken breasts or thighs raw or pre-cooked shredded
• 1 medium onion chopped
• 2 carrots peeled and chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt or to taste
• 0.5 teaspoon black pepper or to taste
• 0.75 cup uncooked white rice or orzo

Creamy Lemon Finish

• 1 cup heavy cream or half-and-half or a mix with milk
• 2 tablespoons lemon zest from 1–2 lemons
• 3 tablespoons fresh lemon juice to taste

Optional Garnish

• fresh parsley or dill chopped, for serving

Instructions

 

• Step 1 – Sauté the Aromatics: In a large pot, heat oil over medium. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Add garlic and cook 1 more minute.
• Step 2 – Simmer the Chicken: Add chicken, broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to simmer. Cover and cook 15–20 minutes until chicken is cooked through.
• Step 3 – Shred the Chicken: Remove cooked chicken to shred with forks. Set aside. Keep broth simmering.
• Step 4 – Add Rice or Orzo: Stir in uncooked rice or orzo. Simmer 10–12 minutes, stirring occasionally, until tender.
• Step 5 – Add Cream and Lemon: Reduce heat to low. Stir in shredded chicken, cream, and lemon zest. Then stir in lemon juice. Warm gently—do not boil.
• Step 6 – Serve: Remove bay leaf. Taste and adjust lemon or seasoning. Ladle into bowls and top with herbs, black pepper, or lemon wedge if desired.

Notes

For a dairy-free version, use coconut cream or a plant-based unsweetened cream. For meal prep, cook without the cream and lemon, then add them when reheating. This soup thickens in the fridge—add broth when reheating if needed.

Keyword comfort food, creamy lemon chicken soup, easy chicken soup, one-pot dinner, viral soup recipe

Why This Lemon Chicken Soup Is Going Viral

There are a lot of chicken soup recipes out there, so why is this one getting so much attention?

• Comforting, but not heavy
  The broth is creamy and smooth, but the lemon keeps everything bright and balanced. You get comfort food without the “too rich” feeling.
• Simple, familiar ingredients
  Onion, carrots, celery, chicken, broth, rice or orzo, lemon, herbs—nothing strange or hard to find. It feels fancy, but it’s built on basics.
• One pot, easy cleanup
  Everything cooks in a single large pot or Dutch oven. You sauté, simmer, shred, and finish all in the same place.
• Flexible for your schedule
  You can use raw chicken, leftover chicken, or even rotisserie-style shredded chicken. The soup holds up well in the fridge and reheats beautifully.
• Crowd-pleasing flavor
  The creamy lemon profile is gentle enough for kids, but interesting enough for adults. You can add more lemon or herbs at the table to suit different tastes.

If you’ve been searching for a lemon chicken soup that feels both homey and a little bit special, this one checks all the boxes.

Chicken breast is a lean, high-protein option that keeps this soup filling without feeling heavy. You can see a detailed nutrition breakdown for cooked boneless, skinless chicken breast here.

Key Ingredients (and Easy Substitutions)

You don’t need anything fancy to make this creamy lemon chicken soup. Here’s a closer look at the main ingredients and how you can customize them.

Chicken

Most people use boneless, skinless chicken breasts or thighs here.

• Chicken breasts
  Lean, light, and easy to shred. Great if you want a slightly lighter soup.
• Chicken thighs
  Naturally juicier and more forgiving. They’re perfect if you tend to get distracted in the kitchen, because they stay tender even if they cook a bit longer.

You can also use pre-cooked shredded chicken if you have leftovers. Just add it toward the end, when you stir in the cream and lemon.

Vegetables

The classic soup trio makes the base:

• Onion – adds sweetness and depth as it softens and cooks.
• Carrots – bring color and a mild, natural sweetness to the broth.
• Celery – adds flavor and a tiny bit of texture.

You’ll also use garlic for aroma and a cozy, savory backdrop.

Optional vegetable add-ins:

• A handful of spinach or kale at the end of cooking for extra greens.
• Peas for a pop of sweetness and color.
• Leeks in place of some onion for a softer, more delicate flavor.

Broth and Seasonings

A good lemon chicken soup starts with chicken broth or stock. Using low-sodium broth gives you more control over the final salt level.

Common seasonings:

• Dried thyme – gentle, familiar, and comforting.
• Dried oregano – adds a subtle herbal note.
• Bay leaf – boosts the overall savoriness of the broth.
• Salt and black pepper – adjust at the end to taste.

If you like a more herb-forward soup, you can finish with fresh parsley, dill, or a mix of both.

Lemon and Cream

This duo is the heart of the recipe.

• Lemon zest gives soft, floral citrus flavor.
• Lemon juice brightens the soup and cuts through the richness.
• Cream, half-and-half, or evaporated milk bring a silky mouthfeel and make the soup feel luxurious.

If you prefer a lighter bowl, you can use half cream and half milk, or a plain unsweetened plant-based cream alternative.

Rice or Orzo

You can choose rice or orzo depending on the texture you want:

• Rice – especially white rice – absorbs some of the broth and helps thicken the soup. The next day, it will be even thicker and cozier.
• Orzo – keeps the soup a bit brothy and more “pasta soup” in vibe. It also holds its shape very well.

You can also skip the starch and add extra vegetables if you want a grain-free version.

If you struggle with rice turning gummy or undercooked, this soup is a great excuse to practice. You can follow a step-by-step guide for cooking perfect fluffy rice on the stove here.

Step-by-Step: How to Make Creamy Lemon Chicken Soup

This lemon chicken soup comes together in layers. Here’s the process broken down with tips at each step.

Step 1: Sauté the Aromatics

Start by heating a little olive oil or butter in a large pot over medium heat.

• Add chopped onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables start to soften.
• Add minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.

Tip: If the vegetables begin to brown too quickly, lower the heat slightly. A tiny bit of color is fine and adds flavor, but you don’t want burnt bits.

Step 2: Add Chicken and Broth

Lay your chicken breasts or thighs right on top of the sautéed vegetables.

• Pour in the chicken broth.
• Add thyme, oregano, bay leaf, salt, and pepper.
• Stir gently, making sure the chicken is mostly submerged.

Bring the pot to a gentle boil, then immediately reduce the heat to a simmer. Cover and cook for about 15–20 minutes, or until the chicken is cooked through and tender.

Tip: A gentle simmer (small bubbles) keeps the chicken tender. A hard boil can make the meat tough and stringy.

Step 3: Shred the Chicken

Once the chicken is fully cooked, carefully remove it from the pot and place it on a cutting board or plate.

• Use two forks to shred the chicken into bite-size pieces.
• Discard any tough bits or excess fat.
• Set the shredded chicken aside for now.

Leave the broth and vegetables in the pot—they’ll keep simmering and gaining flavor.

For food safety, make sure the chicken is fully cooked before shredding. You can check the official safe minimum internal temperatures for poultry here.

Step 4: Add Rice or Orzo

With the chicken temporarily out of the pot, stir in your rice or orzo.

• Keep the soup at a gentle simmer.
• Cook according to package directions (usually about 10–12 minutes), stirring occasionally so the rice or pasta doesn’t stick to the bottom.

You’ll notice the broth gradually getting a little thicker and more starchy as the rice or orzo releases some of its starch into the soup.

Step 5: Make the Creamy Lemon Mixture

While the rice or orzo is cooking, prepare the lemon-cream mixture.

• In a small bowl or measuring cup, whisk together the cream (or half-and-half) and lemon zest.
• If you prefer a thicker soup, whisk cornstarch with a bit of cold water to make a slurry, then whisk that into the cream mixture.
• Juice your lemons and set the lemon juice aside.

Tip: Always add lemon juice at the end of cooking, off or on very low heat, so the flavor stays bright and clean.

Step 6: Finish the Soup

When the rice or orzo is tender:

• Reduce the heat to low.
• Stir the shredded chicken back into the pot.
• Stir in the cream and lemon zest mixture, followed by the lemon juice.

Let the soup warm gently for a few minutes. Avoid boiling after adding the cream; a gentle heat keeps everything smooth and prevents the soup from curdling.

Taste and adjust:

• Add more salt if it tastes flat.
• Add a bit more lemon juice if you want a brighter, more lemon-forward soup.
• Add a little extra black pepper for warmth.

Remove the bay leaf before serving.

Step 7: Garnish and Serve

Ladle the creamy lemon chicken soup into bowls and finish with:

• A sprinkle of fresh parsley or dill,
• A twist of freshly ground black pepper,
• And a lemon wedge on the side for anyone who wants an extra squeeze.

Pro Tips for the Best Creamy Lemon Chicken Soup

• Use fresh lemon, not bottled.
  Fresh lemon juice and zest have a clean, bright flavor that bottled juice just can’t match.
• Don’t rush the aromatics.
  Taking those extra few minutes to soften the onion, carrots, and celery makes the final soup taste much more developed.
• Add cream and lemon at low heat.
  High heat can cause dairy to split. Keep the soup just under a simmer once the cream goes in.
• Adjust thickness to your taste.
  For a thinner soup, add a little extra broth. For a thicker soup, use rice instead of orzo, or add a cornstarch slurry.
• Taste at the end.
  Lemon levels are personal. Start with a moderate amount, then taste and add more juice if you want a brighter pop.

Variations You Can Try

This creamy lemon chicken soup is very forgiving. Here are some easy ways to make it your own.

Add More Greens

Right before serving, stir in:

• A couple of handfuls of baby spinach,
• Chopped kale, or
• Chopped Swiss chard.

They’ll wilt quickly in the hot soup and add color, texture, and nutrients.

Make It Extra Herb-Forward

If you love herby flavors, finish the soup with a generous handful of:

• Fresh dill,
• Parsley,
• Or a mix of both.

Dill plus lemon is especially delicious and gives the soup a bright, almost spring-like personality.

Lighten It Up

To make a lighter version:

• Use half cream and half milk, or
• Replace part of the cream with extra broth, or
• Stir in a spoonful of plain Greek yogurt off the heat for tang and creaminess.

Just avoid boiling the soup once the yogurt goes in—keep the heat low.

Grain-Free Option

Skip the rice and orzo and add:

• Extra vegetables like zucchini, mushrooms, or cauliflower florets, or
• Diced potatoes, simmered until tender.

The soup will still be filling and cozy without the grains.

Make-Ahead, Storage & Reheating

This lemon chicken soup is excellent for meal prep.

Storing in the Fridge

• Let the soup cool slightly before storing.
• Transfer to airtight containers.
• Refrigerate for 3–4 days.

If you used rice or orzo, expect the soup to thicken over time as the starch continues to absorb liquid.

How to Reheat

• Reheat gently on the stove over low to medium-low heat, stirring occasionally.
• If the soup is too thick, add a splash of broth or water to loosen it to your preferred consistency.
• Avoid boiling to keep the cream smooth.

Freezing Tips

Creamy soups can separate a bit after freezing and thawing. If you plan to freeze:

• Make the soup without the cream and lemon juice first.
• Cool, portion, and freeze.
• When reheating, add the cream and lemon at the end, once the soup is hot but not boiling.

This gives you the best texture and flavor.

What to Serve with Lemon Chicken Soup

This creamy lemon chicken soup is hearty enough to be a meal on its own, but simple sides make it feel complete.

• Crusty bread or rolls – Perfect for dunking into the creamy, lemony broth.
• Garlic toast or pita – Adds a little crunch and extra flavor.
• Simple green salad – A light salad with a lemon or herb dressing echoes the flavors in the soup.
• Roasted vegetables – Pan-roasted broccoli, carrots, or asparagus make a colorful plate next to a warm bowl.

If you’re serving guests, you can set out extra lemon wedges and chopped herbs so everyone can customize their bowl.

Common Mistakes (and How to Avoid Them)

Even a simple soup can go wrong if a few key steps are rushed. Here’s what to watch out for.

Soup Too Sour

If you accidentally add too much lemon juice:

• Add a bit more cream or a splash of broth to soften the acidity.
• A pinch of sugar can also help balance the flavors—just a tiny amount.

Soup Too Thick

Rice and orzo naturally thicken the soup as they sit. If your soup turns into more of a stew:

• Stir in extra broth or water while reheating until you reach your ideal consistency.

Soup Curled or Grainy

Curdling usually happens when cream is added over high heat.

• Always lower the heat before stirring in cream and lemon juice.
• Try to keep the soup just under a simmer once the dairy is added.

Frequently Asked Questions About Lemon Chicken Soup

Final Thoughts

This creamy lemon chicken soup is the kind of recipe that quietly earns a permanent spot in your meal rotation. It’s familiar enough that everyone recognizes it as “chicken soup,” but the creamy texture and lemony finish make it feel fresh and modern.

You can dress it up with herbs and crusty bread for guests, or keep it simple for a quick, cozy dinner after a long day. Either way, it’s the kind of bowl you’ll want to come back to—especially on nights when you need something warm, bright, and satisfying without a lot of effort.