LEMONY CHICKEN NOODLE SOUP
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 10
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
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 NOODLE SOUP RECIPE - (4.5/5)
Provided by á-4084
Number Of Ingredients 15
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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30-MINUTE LEMON CHICKEN NOODLE SOUP - LITTLE BROKEN
From littlebroken.com
Cuisine AmericanTotal Time 45 minsCategory SoupCalories 288 per serving
- In a 4.5-quart or bigger soup pot or a dutch oven, heat 2 tablespoons of olive oil. Toss chicken with 3/4 teaspoons of salt and 1/4 teaspoons of pepper and add to the pot. Cook until browned, about 5-7 minutes, stirring frequently. Remove to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon of oil if needed. Add onions, carrots, and celery with a pinch of salt. Cook until the veggies are beginning to soften, about 4-5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds, stirring constantly.
- Add chicken stock and bay leaves. Bring to a simmer. Stir in pasta and chicken. Season soup with salt and pepper, to taste. Simmer partially covered until pasta and veggies are tender, about 10-12 minutes. Stir the soup occasionally so the pasta does not stick.
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