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Lemon Chicken Soup

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“This lemony chicken soup was on Sandra Lee's cooking show today on the Food Network and made me SOOOOOOOOO hungry watching her! I am definitely going to be making this one for dinner tomorrow night!! This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking! Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu! Theme your tables accordingly - and it says elegant spring or summer gathering! Thank you to Sandra Lee for another batch of fresh ideas!! Yummy!!”

Ingredients Nutrition

  • 3 (850.48 g) can chicken and rice soup, condensed (recommended brand Campbell's)
  • 709.77 ml low sodium chicken broth (recommended brand Swanson's)
  • 78.78 ml lemon juice
  • 3 egg yolks, lightly beaten
  • 1 roasted chicken breast, shredded (cooked, store-bought)
  • 14.79 ml fresh parsley leaves, finely chopped


  1. In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
  2. Bring to simmer over medium-high heat,.
  3. In a small bowl, lightly whisk egg yolks.
  4. *Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
  5. Stir in shredded chicken and heat completely.
  6. Serve and garnish with a pinch of fresh parsley if desired.
  7. Enjoy! ;).

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