Gelatin-Rich Creamy Lemon Chicken Soup

Bright, tangy lemon meets the richness of a healing gelatin broth

Chicken soup is one of those dishes that feels timeless. Nearly every family has their own special version that’s been passed down and loved for decades. For me, this recipe is a fresh take on that tradition. It’s a mix of the classic American chicken soup and Greek Avgolemono chicken soup. The homemade broth is rich with natural gelatin, the egg yolks bring extra nourishment, and the lemon zest adds a healing flavonoids. A touch of oregano offers gentle immune support. The result is a soup that’s creamy yet light, lemony, and deeply comforting , the kind you’ll crave whether you’re under the weather or simply in need of a warm bowl of comfort. It’s so good!

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Creamy Lemon Chicken Soup with Gelatin-Rich Broth

Ingredients

• 1 whole chicken

• 6 carrots, peeled and diced

• 4 celery stalks, diced

• 2 garlic cloves, minced

• 1 small yellow onion, diced

• 3 Tbsp fresh parsley, finely chopped (or dill as a substitute)

• 4 Tbsp butter

• 2 Tbsp olive oil

• ½ cup flour

• 4 egg yolks

• Zest of 1 lemon

• Juice of 2–4 lemons (adjust to taste)

• 2 cups egg noodles or 1 cup of rice (optional)

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Instructions

Step 1: Make the broth

1. Place the whole chicken in a large stock pot and add just enough water to cover it.

2. Bring to a medium boil, covered. Cook for 1½ hours, skimming foam if needed.
   Instant Pot option: Cook on high pressure for 40 minutes with a natural release.

Step 2: Prepare the vegetables

1. While the broth cooks, peel and dice the carrots.

2. Dice the celery, onion, and garlic.

3. Finely chop the parsley (or dill). Set aside.

Step 3: Cook the vegetables (don’t start this step until the broth is ready)

1. In a large pan, heat the butter and olive oil.

2. Add the carrots, celery, onion, and garlic. Sauté until about halfway cooked, 5 minutes.

3. Sprinkle in the flour and stir to coat the vegetables.

4. Add salt to taste and a little oregano (optional but gives deep flavor and medicinal effect to the soup)

5. Pour in enough of the hot chicken broth to cover the vegetables by 1 inch. Stir well and let simmer until the vegetables are tender.

Step 4: Remove and shred the chicken

1. Once the chicken is fully cooked, carefully remove it from the pot.

2. Let it cool slightly, then shred the meat into bite-sized pieces. Discard skin and bones.

3. Add the shredded chicken to the pot with the sautéed vegetables and broth mixture.

4. Adjust with more broth until it’s as brothy/soupy as you like.

Step 5: Combine and simmer

1. Add parsley (or dill) and simmer for 15–20 minutes.

2. If using egg noodles or rice, add them now and cook until tender (I added egg noodles).

Step 6: Finish with lemon and eggs

1. In a small bowl, whisk together the egg yolks, lemon juice, and lemon zest.

2. Ladle a cup of hot broth into the yolk mixture while whisking constantly to temper it. Go slow while adding the broth so you don’t scramble the eggs. See my video below on how to temper eggs.

3. Slowly pour the tempered egg and lemon mixture back into the pot, stirring continuously.

Step 7: Serve
Taste and adjust lemon juice to preference. Serve warm with extra fresh parsley or dill sprinkled on top along with a squeeze of fresh lemon.

Watch me make the soup on Instagram:

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I’m Stephanie Peña, founder of Kossma Beauty, where I create skincare rooted in whole herbs, traditional fats, and time-honored ingredients. If you loved this recipe for nourishing the inside, you’ll love what I’ve made for the outside too. Visit kossma.com to explore more.