Lemon Chicken Soup I Recipes

LEMON CHICKEN SOUP

Steps:

• In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

LEMON CHICKEN SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
• Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
• Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.

LEMON CHICKEN SOUP

Steps:

• In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
• In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.

CHICKEN SOUP WITH LEMON

Steps:

• If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
• Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
• Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

LEMON CHICKEN SOUP

Steps:

• Place chicken in pot with bay leaf and cover with cold water.
• Bring to boil and simmer 30 minutes.
• Remove chicken and chop/shred when cool.
• Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind.
• Add chopped yellow onion and garlic; cook 5 minutes.
• Add corn, tomatoes, green onion and cilantro.
• Simmer 15-20 minutes.
• Taste and correct seasonings.

LEMON CHICKEN SOUP RECIPE

Steps:

• Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours.
• Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes. Stir in peas, parsley, zest, and juice.

SLOW-COOKER LEMONY CHICKEN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

LEMON CHICKEN SOUP

Steps:

• In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
• Bring to simmer over medium-high heat,.
• In a small bowl, lightly whisk egg yolks.
• *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.
• Stir in shredded chicken and heat completely.
• Serve and garnish with a pinch of fresh parsley if desired.
• Enjoy! ;).

VELVETY LEMON CHICKEN SOUP

Steps:

• With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
• While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
• When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.