Bonnies Lemon Chicken And Shrimp Soup Recipes

SHRIMP 'N' CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.

SHRIMP LEMON PEPPER LINGUINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
• Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

CHICKEN & SHRIMP WONTON SOUP

Steps:

• Very finely slice the spring onion into long strips (about 6 cms long) and place in a bowl of ice cold water so they curl.
• Combine all the soup ingredients and simmer while you finish the wontons.
• Mix all the wonton filling ingredients together and place a teaspoon of filling in each wonton paper, along with one shrimp.
• Wet the edges of the wontons and fold upwards so it makes a little parcel.
• Place the completed wontons onto a large plate dusted with flour so they don't stick together.
• Complete all wonton's before starting to cook them.
• Bring a large pot of water to the boil.
• When the water is rapidly boiling, place 6-8 of the wonton's in at a time to cook for about 5 minutes.
• Drain and place the cooked wonton's into a bowl that you will serve the soup in (around 8 wontons each).
• Take the spring onion garnish out of the water and place a bit on top of the wonton's.
• Pour some of the soup over the top of the wonton's and serve.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

THAI SOUP WITH SHRIMP AND LEMON GRASS

Steps:

• Remove tough outer layers from lemon grass stalks and discard.
• Cut off and discard about 1 inch of the woody base from each stalk.
• Then, starting at the bases and cutting up to where the leaves begin to branch, slice stalks thinly to yield 1/3 cup.
• Cut one lime into 6 slices and juice remaining lime to yield 2 tblsp.
• juice.
• Place chicken broth in lg saucepan and add lemon grass and lime slices.
• Bring mixture to a simmer over medium heat for 10 minutes.
• Strain broth and discard lemon grass and lime slices.
• Return strained broth to pan and place over medium heat.
• Add red bell pepper, mushrooms and hot red pepper flakes.
• Simmer 5 minutes.
• Then add shrimp, snow peas and scallions.
• Cook until shrimp is curled and pink, 2-3 min.
• (Do not overcook or shrimp will be tough) Remove from heat and add 2 tblsp.
• lime juice.
• Season with salt, adding more if needed.
• Ladle into bowls and garnish with cilantro.
• Makes 6 1-cup servings as a first course or 1 1/2 cup servings as a light meal.