Lemon Chicken Soup Ii Recipes
LEMON CHICKEN SOUP RECIPE
Can any other recipe compare to the healing power of a warm bowl of chicken soup? It might just be the original comfort food.
Provided by Southern Living Editors
Time 4h30m
Yield Serves 9
Number Of Ingredients 11
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.
LEMON CHICKEN SOUP
"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 949mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GREEK LEMON CHICKEN SOUP
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!
Provided by Shelley Ross
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g
LEMON CHICKEN RICE SOUP
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
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.
CHICKEN SOUP WITH LEMON
Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.
Provided by Martha Rose Shulman
Categories dinner, lunch, project, soups and stews, main course
Time 1h45m
Yield Serves six generously
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
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
This is NOT "authentic" or "Greek", but a really tasty QUICK and hearty soup for lunch. I THINK it may have been in a very early edition of Quick Cooking. The chicken is optional, but if you happen to have leftovers, adds to satisfaction.
Provided by NurseJaney
Categories Chicken
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In a 3 quart saucepan, combine soups and water, mix well.
- Heat through.
- Add chicken if desired.
- Stir in lemon juice and pepper.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 149.7, Fat 7.4, SaturatedFat 2.1, Cholesterol 34.5, Sodium 772.2, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 11.8
LEMON CHICKEN SOUP
This lemony chicken soup was on Sandra Lee's cooking show today on the Food Network and made me SOOOOOOOOO hungry watching her! I am definitely going to be making this one for dinner tomorrow night!! This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking! Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu! Theme your tables accordingly - and it says elegant spring or summer gathering! Thank you to Sandra Lee for another batch of fresh ideas!! Yummy!!
Provided by Mommy Diva
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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! ;).
Nutrition Facts : Calories 160.7, Fat 6.7, SaturatedFat 2.1, Cholesterol 148.4, Sodium 616.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1, Protein 15.4
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
LEMON CHICKEN SOUP
A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original.
Provided by kenilee
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
- Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
- Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
- Serve with toasted Pita bread bites or crusty bread.
Nutrition Facts : Calories 397.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 58.8, Sodium 1109.7, Carbohydrate 39.5, Fiber 3.5, Sugar 4.4, Protein 34.9
LEMON CHICKEN SOUP
Make and share this Lemon Chicken Soup recipe from Food.com.
Provided by Pebbles
Categories Clear Soup
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.5, Fat 11.2, SaturatedFat 3.1, Cholesterol 61.9, Sodium 959.1, Carbohydrate 20.2, Fiber 3.5, Sugar 3.7, Protein 28.7
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
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