Lemonchickennoodlesoup Recipes

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LEMONY CHICKEN NOODLE SOUP



Lemony Chicken Noodle Soup image

This isn't Grandma's chicken soup, but it is comforting. The lemon juice gives this easy soup enough zip to make it interesting. -Bill Hilbrich, St. Cloud, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 small onion, chopped
2 tablespoons olive oil
1 tablespoon butter
1/4 pound boneless skinless chicken breast, cubed
1 garlic clove, minced
2 cans (14-1/2 ounces each) chicken broth
1 medium carrot, cut into 1/4-inch slices
1/4 cup fresh or frozen peas
1/2 teaspoon dried basil
2 cups uncooked medium egg noodles
1 to 2 tablespoons lemon juice

Steps:

  • In a small saucepan, saute onion in oil and butter until tender. Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink. Add garlic; cook 1 minute longer., Stir in the broth, carrot, peas and basil. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add the noodles. Cover and simmer until noodles are tender, 8-10 minutes. Stir in lemon juice.

Nutrition Facts : Calories 435 calories, Fat 23g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 949mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

LEMON CHICKEN SOUP WITH SPAGHETTI



Lemon Chicken Soup with Spaghetti image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

6 cups low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

Steps:

  • In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
  • Add the carrots and simmer until tender, about 5 to 8 minutes.
  • Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
  • *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

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

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

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 NOODLE SOUP RECIPE - (4.5/5)



Lemon Chicken Noodle Soup Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 15

2 1/2 lbs Chicken Breast, with bone and skin
1 × 14.5 oz can Chicken Broth, low sodium
12 cups Water
3 Large Cloves Garlic, chopped
3 Medium Ribs Celery, sliced diagonally
2 Medium Carrots, peeled and shaved
1 Medium Onion, sliced
Juice of One Lemon
1 Tbsp Kosher Salt
1 tsp Black Pepper, coarse ground
1/2 lb Wide Egg Noodles
1/2 cup Whole White Mushrooms, sliced thinly
1 cup Green Peas, frozen
1 Tbsp Lemon Zest, freshly grated
1 tsp Fresh Thyme

Steps:

  • n a large stock pot, over medium high heat, place chicken, chicken broth, water and garlic. Bring to a boil. Skim off foamy substance, cover and reduce heat to simmer. Simmer for one hour and remove chicken from broth and allow to cool, lowering heat to warm. Debone chicken and return to broth along with carrots, celery and onion. Increase heat and bring back to a boil. Add lemon juice, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender. Over medium heat, add noodles and boil for 10 minutes. Stir in mushrooms and peas, and cook for an additional 5 minutes. Stir in lemon zest and thyme and serve hot.

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