Lemony Cream Of Chicken Soup Recipes

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CREAMY LEMON CHICKEN SOUP



Creamy Lemon Chicken Soup image

"Lemon juice gives this creamy soup its special taste," relates Elissa Armbruster of Medford Lakes, New Jersey. "Add a green salad and crusty rolls, and you have a crowd-pleasing meal on the table in minutes."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 14 servings.

Number Of Ingredients 11

5 cups chicken broth
5 cups water
5 teaspoons chicken bouillon granules
3 medium carrots, cut into small chunks
1 large onion, chopped
4 cups cubed cooked chicken
1 cup uncooked long grain rice
3 eggs
1/3 cup lemon juice
1-1/2 teaspoons dried oregano
Pepper to taste

Steps:

  • In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. , Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

Nutrition Facts :

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.

Provided by LAURIE

Categories     Poultry

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 (46 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup uncooked rice
2 cups diced cooked chicken
1/4 cup fresh lemon juice
1/2 teaspoon lemon rind

Steps:

  • In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
  • Stir in rice, chicken, lemon juice and rind.
  • Bring mixture to a boil.
  • Reduce heat.
  • Cover; simmer 15 to 20 minutes or until rice is tender.

LEMONY CHICKEN SOUP



Lemony Chicken Soup image

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1/3 cup butter, cubed
3/4 cup all-purpose flour
6 cups chicken broth
1 cup whole milk
1 cup half-and-half cream
1-1/2 cups cubed cooked chicken
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
Lemon wedges

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.

Nutrition Facts : Calories 231 calories, Fat 14g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

LEMON CHICKEN SOUP



Lemon Chicken Soup image

Provided by Sandra Lee

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
3 cups low-sodium chicken broth (recommended: Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 cooked, store-bought roasted chicken breast, shredded
1 tablespoon finely chopped fresh parsley leaves

Steps:

  • In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
  • In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.

LEMON CHICKEN SOUP



Lemon Chicken Soup image

Provided by Claire Robinson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 large head garlic, cut in 1/2 horizontally through cloves
6 cups low-sodium chicken stock
1/2 cup fresh lemon juice, plus thin slices for garnishing
2 tablespoons chopped fresh tarragon leaves, plus more for garnishing
Sea salt and freshly cracked black pepper
2 boneless skinless chicken breasts, preferably organic, cut into bite-size pieces

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
  • Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
  • Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.

SIMPLE CREAMY LEMON CHICKEN SAUCE



Simple Creamy Lemon Chicken Sauce image

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Provided by Jessica Weber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (10.75 ounce) can cream of chicken soup
½ cup water
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon garlic powder

Steps:

  • Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g

LEMON CHICKEN SOUP



Lemon Chicken Soup image

"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

1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-1/4 cups water
1 cup diced cooked chicken, optional
1 to 2 tablespoons lemon juice
Pepper to taste
Minced fresh parsley, optional

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



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 RICE SOUP



Lemon Chicken Rice Soup image

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

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

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.

LEMONY CREAM OF CHICKEN SOUP



Lemony Cream of Chicken Soup image

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

Provided by kaylahess

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

Time 30m

Yield 15

Number Of Ingredients 5

2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 ½ cups white rice
2 (26 ounce) cans cream of chicken soup
¾ cup lemon juice, or to taste

Steps:

  • Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 23.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 3.6 g, Sodium 2010.8 mg, Sugar 1.8 g

LEMONY CREAM OF CHICKEN SOUP



Lemony Cream of Chicken Soup image

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

Provided by kaylahess

Categories     Chicken Soup

Time 30m

Yield 15

Number Of Ingredients 5

2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 ½ cups white rice
2 (26 ounce) cans cream of chicken soup
¾ cup lemon juice, or to taste

Steps:

  • Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 23.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 3.6 g, Sodium 2010.8 mg, Sugar 1.8 g

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.

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