Lemon Chicken Soup With Spaghetti Recipes

LEMON CHICKEN SPAGHETTI

Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

LEMON CHICKEN ORZO SOUP

Lemon Chicken Orzo Soup image

Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.

Provided by ReneePaj

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 17

Ingredients

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g