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Sick season is officially here, and if you’re anything like me, soup is on heavy rotation. I’ve been under the weather all week, and while I love a good classic chicken soup, I can only eat it so many days in a row before I start craving something a little different. That’s when I whip up this Chicken Lemon Soup—it’s brothy, bright, cozy, and never disappoints.

The best part? It’s super easy to throw together, and I usually make it in my Instant Pot, though I’ve included stovetop directions too. It’s one of those soups that feels comforting and refreshing all at once.

greek lemon soup. canja de galinha grega

Looking for more soup recipes? Don’t forget to check out these family favourites

1.Instant Pot Hidden Veggie Soup Recipe

2.Italian Wedding Soup – East Side Mario’s Copycat

3. Instant Pot Roasted Beet Soup

4. Effortless Roasted Butternut Squash Soup

5. Cozy Beef and Noodle Soup

6. Easy Instant Pot Potato Leek Soup

🥣 Ingredients Overview

Water or broth – I usually use broth, but you can also use just water. Be mindful of the salt—some broths are low-sodium, some are unsalted, and others are very salty. Adjust your seasoning at the end so the soup doesn’t end up too salty.
Yellow onions – Whole peeled onions.
Garlic cloves – Whole and peeled
Celery ribs – Washed and cut in half
Carrots – Peeled and cooked whole;
Chicken – Boneless, skinless chicken breasts or thighs both work. Breasts make the soup leaner, while thighs give it more flavor and tenderness.
Salt – Added to taste; don’t be heavy-handed at the beginning, since the broth or the egg-lemon sauce can change how salty it tastes at the end.
Pasta or rice – Orzo is a favorite for its tiny shape, but any small pasta or rice works. Both turn this into a more filling, one-pot meal.
Egg yolks – The secret to that silky broth and gives the soup richness without making it heavy.
Lemons – Use both zest and juice for maximum brightness. One lemon gives a lighter flavor, two makes it tangy and bold.
Fresh parsley – Chopped and sprinkled in at the end for freshness and color.

greek lemon chicken soup in a blue and white bowl

👩‍🍳 Instructions Overview

This soup comes together in a few simple steps.

1. Cook the chicken and vegetables until tender
2. Blend the veggies into a silky broth.
3. Add pasta or rice
4. Finish with a bright egg-lemon sauce and shredded chicken. It’s an easy, comforting soup that feels special without extra fuss.

🍞 How to Serve

This soup is a meal on its own, but I love pairing it with a good crusty bread for dunking. Try it with:

🥡 How to Store

Fridge: Store cooled soup in airtight containers for up to 4 days.
Freezer: This soup freezes beautifully (minus the pasta). Store for up to 3 months and thaw overnight before reheating.

✨ Make Ahead Tip

If you don’t plan on eating it all at once, I recommend cooking the soup and the pasta separately. Pasta tends to keep soaking up liquid, which can leave you with a thick, gloopy mess the next day.

Here’s what I do:

Cook the pasta separately, toss it with a drop of olive oil so it doesn’t stick, and store it in its own container in the fridge.
Store the soup base separately.
After reheating the soups base, just add as much pasta as you like to your bowl before serving.

That way, the soup stays brothy and fresh every time you enjoy it. Genius! I know!!!

chicken lemon soup in a blue and white bowl close to flowers and a garden

Equipment

8-quart Instant Pot (or large pot for stovetop)
Blender or Immersion Blender

Ingredients

14 cups water or chicken broth see ingredient notes
2 small yellow onions whole and peeled
7 garlic cloves whole and peeled
2 celery ribs washed and cut in half
4 medium carrots peeled and whole
Salt to taste
3 boneless skinless chicken breasts (or 6 thighs)
3 dry basil leaves
¾ cup small-cut pasta like orzo or rice
3 egg yolks
Zest and juice of 1–2 lemons depending on how lemony you like it
Freshly chopped parsley for serving

Instructions

Add water or broth, onion, garlic, celery, carrots, salt, basil leaves, and chicken to the Instant Pot. Close the lid, set valve to sealing, and cook on Manual/Pressure Cook for 10 minutes. Do not go over the max fill line! (See notes.)
14 cups water or chicken broth, 2 small yellow onions, 7 garlic cloves, 2 celery ribs, 4 medium carrots, 3 boneless, 3 dry basil leaves
Let naturally release pressure for 10 minutes, then quick release any remaining pressure. Remove chicken and shred with forks (or use a stand mixer with a whisk attachment). Set aside.
Remove vegetables along with one ladle of broth. Blend until smooth, then return mixture to the pot. Alternatively, use an immersion blender directly in the pot to blend until smooth.
Turn Instant Pot to Sauté, add pasta or rice, and cook until tender (check package directions for timing), stirring occasionally.
¾ cup small-cut pasta
In a bowl, whisk egg yolks with lemon zest and juice. Slowly add about 1 cup of hot broth from the pot while constantly stirring to temper the yolks.
3 egg yolks, Zest and juice of 1–2 lemons
Turn off the heat, stir the egg-lemon mixture into the soup, add shredded chicken and parsley, and adjust seasoning to taste.
Freshly chopped parsley, Salt

Notes

✨ Make Ahead

Cook the pasta separately and toss with a drizzle of olive oil so it doesn’t stick.
Store pasta and soup in different containers, then stir them together when reheating .
No mushy noodles here!

🧂 Salt

Broths can be tricky — some have no salt, some are reduced, and others are super salty. Taste first before adding extra 👍.

🍋 Lemon Flavor

Start with one lemon. If you love that bright, zingy flavor, squeeze in more at the end until it makes you smile 😋.

🍗 Chicken Choice

Thighs = richer, cozier flavor ❤️. Breasts = lighter and cleaner ✨. Both are delicious, just depends on your mood!

❄️ Freezing

This soup freezes beautifully without the pasta. Store pasta separately 🍝 and add it fresh later for the best texture.

⚠️ Instant Pot Size

Using a 6-quart Instant Pot? Don’t go past the max fill line 🚫. Add liquid only to the line, pressure cook, then stir in extra liquid afterward if you want it soupier 🥣.

Nutrition