Lemony Chicken Lentil Soup Recipes

LEMONY CHICKEN-LENTIL SOUP

Steps:

• 1. Heat oil in 3-quart saucepan over medium-high heat. Cook onion, carrots and garlic in oil about 5 minutes, stirring occasionally, until carrots are tender.2. Stir in lentils, tomato paste and broth. Heat to boiling reduce heat to low. Cover and simmer about 40 minutes or until lentils are tender.3. Stir in chicken and lemon peel. Cook about 5 minutes or until hot.wing it!You'll really like this fresh lemony lentil soup. For a fun color change, use pink lentils.1 SERVING: Calories 225 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 40mg Sodium 680mg Carbohydrate 24g (Dietary Fiber 8g) Protein 24g * % DAILY VALUE: Vitamin A 78% Vitamin C 8% Calcium 4% Iron 24% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN LENTIL SOUP

Steps:

• Heat oil in Dutch oven over medium-high heat. Cook chicken and onion in oil 5 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in remaining ingredients except cheese, breaking up tomatoes.
• Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover and cook 20 to 25 minutes or until lentils are tender. Serve with cheese.

LEMONY CHICKEN SOUP

Steps:

• In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.

LENTIL SOUP WITH LEMON

Steps:

• Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the onion and garlic, and cook until the onion has turned golden brown, about 5 minutes. Stir in the tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon of chili powder. Cook and stir 2 minutes more until the spices are fragrant.
• Stir in the chicken broth, lentils, and carrot. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils are soft, about 30 minutes.
• Pour half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Do not puree all of the soup, leave it a little chunky.
• Stir in the lemon juice and cilantro, then season to taste with salt. Drizzle with olive oil and a sprinkle of chili powder to serve.

CHICKEN AND LENTIL SOUP

Steps:

• Melt the butter in a large saucepan.
• Add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened.
• Stir in the wine and chicken broth.
• Bring to a boil.
• Add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes.
• Add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time.
• Stir in the diced chicken and season to taste with salt and pepper.
• Cook until just heated through.
• Ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

LEMONY CHICKEN NOODLE SOUP

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.

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.

LEMONY LENTIL SOUP WITH CILANTRO

Steps:

• Purée cilantro with 6 tablespoons oil and 1/4 teaspoon salt in a blender until smooth. Transfer purée to a bowl and set blender aside.
• Cook onion in remaining tablespoon oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add allspice and remaining 3/4 teaspoon salt and cook, stirring frequently, 1 minute. Add lentils, broth, and water and bring to a boil, then reduce heat and simmer, covered, until lentils are very soft, about 30 minutes. Transfer 1 cup lentils with some of broth to blender and purée until smooth (use caution when blending hot liquids), then return to saucepan. Add lemon juice and pepper to taste. Stir in cilantro purée.

LEMON LENTIL SOUP

Steps:

• Presoak lentils and rinse or directly boil.
• Bring to boil the 4 cups of water and reduce to medium; add the lentil and start to cook for 15 minutes on medium. Add stock and cook further.
• Simultaneously in a fry pan heat olive oil and add all spices and vegetable (except tomato and lemon rind) and cook on high for 3 - 5 minutes.
• Add wine and deglaze pan; add tomatoes and lemon rind.
• Once tomatoes soften combine the mixture with the now boiling lentil and stock and cook until lentil reaches its desired tenderness.