Chicken Spinach Soup With Rice And Lemon Recipes

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CREAMY LEMON CHICKEN SOUP WITH SPINACH



Creamy Lemon Chicken Soup with Spinach image

A Low Carb (Keto) Creamy Chicken Soup Recipe with Lemon, Parmesan, and Spinach!

Provided by Sommer Collier

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 15

2 tablespoons butter, (or olive oil)
1 large sweet onion, (peeled and chopped)
1 cup chopped celery
1 cup chopped carrots
5-6 cloves garlic, (minced)
1 pound boneless chicken breasts
2 teaspoons lemon zest
1 tablespoon Italian seasoning
8 cups chicken broth
1/2 cup heavy cream
1/4 cup cornstarch ((2 tsp glucommanan powder for keto))
1 cup grated parmesan cheese
1 cup baby spinach, (packed)
1/4 cup chopped parsley
salt and pepper

Steps:

  • Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
  • Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
  • Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
  • Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
  • Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
  • Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!

Nutrition Facts : ServingSize 1.5 cup, Calories 235 kcal, Carbohydrate 8 g, Protein 19 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 1177 mg, Fiber 2 g, Sugar 3 g

CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL



Chicken and Rice Soup with Spinach, Lemon, and Dill image

A burst of fresh lemon juice, added just before serving, makes this soup sing.

Provided by Tony Rosenfeld

Categories     Main Course

Yield 6-8

Number Of Ingredients 14

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Kosher salt
1 large or 2 small bay leaves
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
1/4 cup chopped fresh dill
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
1/2 cup thinly sliced scallions for serving (optional)

Steps:

  • Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
  • Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
  • Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
  • Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.

Nutrition Facts : ServingSize 6-8, Calories 200 kcal, Fat 50 kcal, SaturatedFat 1.5 g, TransFat 6 g, Carbohydrate 29 g, Fiber 4 g, Protein 12 g, Sodium 1320 mg, UnsaturatedFat 4.5 g

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH



Lemon, Chicken and Orzo Soup with Spinach image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 carrot, sliced into thin rounds
1 rib celery, thinly sliced
1 small onion, chopped
Kosher salt and freshly ground black pepper
1 clove garlic, finely chopped
4 cups low-sodium chicken broth
1/3 cup dry orzo
2 1/2 cups shredded cooked chicken
3 cups lightly packed baby spinach
2 tablespoons chopped fresh dill, plus sprigs for serving
1/2 lemon, zested

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
  • Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
  • Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.

CHICKEN AND RICE SOUP WITH LEMON



Chicken and Rice Soup with Lemon image

This comforting soup is packed with protein and still clocks in at under 400 calories per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 7

7 cups low-sodium chicken broth
3/4 pound boneless, skinless chicken breast (1 large chicken breast half)
1 cup long-grain white rice
3 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
Chopped fresh dill, for serving

Steps:

  • In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
  • Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

Nutrition Facts : Calories 353 g, Fat 6 g, Protein 32 g

CREAMY CHICKEN, SPINACH AND RICE



Creamy Chicken, Spinach and Rice image

Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.

Provided by TishT

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) can low-fat condensed cream of chicken soup
1/2 cup cold water
1/2 cup fat-free mayonnaise
1/2 teaspoon curry powder
1/2 cup brown rice
1 (10 ounce) package frozen chopped spinach, thawed,undrained
4 boneless skinless chicken breast halves
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Spray a 7 X 11 in.
  • baking dish with vegetable spray and set aside.
  • Combine the soup, water, mayonnaise, and curry powder and mix well.
  • Sprinkle the rice over the bottom of the prepared baking dish.
  • Layer the spinach evenly over the top of the rice.
  • Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
  • Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.

LEMON CHICKEN & RICE SOUP



Lemon Chicken & Rice Soup image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

LEMON CHICKEN RICE SOUP



Lemon Chicken Rice Soup image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

Steps:

  • In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
  • Bring to a boil.
  • Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
  • Stir in chicken.
  • Remove from heat.
  • Then, in a small saucepan, melt butter and stir in flour until smooth.
  • Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
  • In a small bowl, beat the eggs until frothy.
  • Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
  • Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
  • Heat gently until soup thickens enough to coat a spoon-- do not boil!
  • Add salt and pepper to taste, garnish with lemon.

HERBY SPINACH-AND-RICE SOUP WITH TURMERIC



Herby Spinach-and-Rice Soup with Turmeric image

Inspired by the Persian herbed-rice dish sabzi polo, this turmeric-tinted soup is bursting with spinach, parsley, and dill. The rice and diced potatoes absorb some of the liquid, giving this brothy soup more body. Yogurt, a cumin-infused oil, and a squeeze of lemon are the welcome and essential finishing touches to this healthy comforting dish.

Provided by Lauryn Tyrell

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons cumin seeds
3 shallots or 1 onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (2 teaspoons)
Kosher salt and freshly ground pepper
1/3 cup basmati rice, rinsed
1 Yukon Gold potato, peeled and cut into 1/2-inch pieces (1 cup)
1/2 teaspoon ground turmeric
4 cups reduced-sodium chicken broth
3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)
1/4 cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving
2 tablespoons fresh lemon juice, plus more for serving (optional)
Plain yogurt, for serving

Steps:

  • Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
  • Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
  • Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
  • Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON



Chicken and Rice Soup With Celery, Parsley and Lemon image

This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 stalks celery, leaves reserved and stalks thinly sliced
3/4 cup jasmine rice (unrinsed)
Kosher salt
1/2 cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to 1/2 cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

Steps:

  • In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
  • Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
  • Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
  • Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

MEAL IN A BOWL WITH CHICKEN, RICE NOODLES AND SPINACH



Meal in a Bowl With Chicken, Rice Noodles and Spinach image

This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h30m

Yield Serves 4 to 6 (you'll have some chicken left over)

Number Of Ingredients 11

1 smallish chicken, about 3 to 3 1/2 pounds, cut up and skinned, or the equivalent of chicken pieces, skinned
1 onion, quartered
1 piece ginger root, about 2 inches long, peeled and sliced
4 garlic cloves, peeled
1 teaspoon peppercorns
Salt to taste
2 tablespoons Vietnamese or Thai fish sauce (you can substitute soy sauce if you don't have fish sauce)
1/2 pound dried rice noodles (rice sticks)
1 5- or 6-ounce bag baby spinach
1 cup chopped cilantro
2 limes, cut into wedges

Steps:

  • If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
  • About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
  • Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
  • Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 15 grams, Carbohydrate 37 grams, Fat 23 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams

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From campbells.com


EASY CHICKEN AND RICE SOUP RECIPE - DINNER, THEN DESSERT
2020-12-14 Instructions. Melt the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent. Add the broth, chicken, carrots, oregano, basil and rice and bring to a boil, then reduce to low heat and simmer for 20 minutes, until rice is tender.
From dinnerthendessert.com


CREAMY CHICKEN AND RICE SOUP WITH SPINACH - MY SEQUINED LIFE
2019-02-19 Heat olive oil in a large pot set on the stovetop over medium heat. Add onion, carrot, and celery and saute for 5-6 minutes, or until beginning to turn golden. Add minced garlic, curry powder, Old Bay seasoning, salt, and pepper and stir to evenly coat vegetables with the spices. Cook for 1-2 minutes more.
From mysequinedlife.com


LEMON CHICKEN ORZO SOUP - COOKING CLASSY
2020-03-12 Heat 2 Tbsp olive oil a large enameled cast iron pot over medium-high heat. Add chicken and sear on both sides until browned, about 2 - 3 minutes per side. Transfer chicken to plate leaving oil in pan. Add an additional 1/2 Tbsp olive oil to pan then add carrots, celery and onion and saute 3 minutes.
From cookingclassy.com


CHICKEN, SPINACH AND RICE SUPPER RECIPE - PILLSBURY.COM
2010-02-15 Steps. In 12-inch skillet, heat oil over medium heat. Add onions; cook 1 to 2 minutes, stirring frequently, until tender. Stir in rice, tomatoes, broth and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally, until most of liquid is absorbed. Stir in chicken and spinach.
From pillsbury.com


LEMON CHICKEN SOUP WITH RICE AND PEAS - JO COOKS
2020-12-18 Cook Chicken: Add the chicken to the pot and cook for about 3 minutes or until no longer pink. Add Ingredients & Cook: Add the rice, chicken broth and water to the pot. Season with salt, pepper, add the lemon juice and hot sauce. Bring to a boil then reduce heat to a simmer and cook until the rice is cooked through, about 15 to 20 minutes.
From jocooks.com


ONE-PAN HEALTHY CHICKEN AND RICE RECIPE WITH SPINACH
Cook the chicken in the pan on both sides until golden brown. Use the same pan and saute the onions and garlic for 30s with 1 tbsp olive oil. At medium-high stir in the spinach, chickpeas, carrot and rice. Add salt and water to cover. Cover with a lid and reduce the heat to medium. Cook until the rice is ready, stirring and adding water if needed.
From homemademastery.com


10 LEMON CHICKEN SOUP RECIPES THAT ARE FULL OF CITRUS FLAVOR
2022-01-20 This restaurant-inspired lemon chicken soup features orzo, carrots, onions, celery, and baby spinach. "I would give this recipe more than 5 stars if I could," raves reviewer LindseyGerber. "It is that good. So fresh, lemony, savory...really excellent." Our Top 10 Chicken Noodle Soup Recipes of All Time Really Are Good for the Soul.
From allrecipes.com


ONE POT GREEK CHICKEN AND LEMON RICE - RECIPETIN EATS
2015-04-27 Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown.
From recipetineats.com


LEMON CHICKEN AND RICE SOUP - JOYOUS APRON
2019-10-03 Instructions. Prep the ingredients by cutting carrots and celery, mixing garlic, slicing onions, cutting chicken breast into two pieces, and juicing lemon. Add olive oil to dutch oven or pot and heat it. Add garlic and onions. Sauté under medium high heat for 1-2 minutes until you can smell the garlic and onions.
From joyousapron.com


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