BONNIE'S LEMON CHICKEN AND SHRIMP SOUP
A delicious light soup with an Asian twist and ready in 30 minutes! When I cook a batch of chicken breast meat, I usually have a lot of leftover chicken, and this soup is a great way for me to use all that extra surplus. Serve it alone for dinner, or pair it with your favorite Asian cuisine. My family loves it. I hope yours will, too. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- Cook's Note: If you do the prep work first, it is a breeze to put together.
- Chop the cooked chicken into bite size pieces. Thaw the shrimp. I put mine in water in a glass measuring cup and hit 30 seconds in the microwave and let it sit until it thaws. This way the shrimp won't cook and shrink.
- Grate and slice the carrots into rounds.
- Knife cut the cabbage.
- In a medium size dutch oven, add the 6 cups of chicken broth, and add the carrots, cabbage, green onions, ginger, salt, soy sauce, and white pepper. (Leave the cooked chicken and shrimp and add at the end of cooking time)
- Put the soup on the stove and bring to a boil, covered and turn the burner immediately to low, cook about 10 to 15 minutes. Do NOT overcook this soup. Taste test a carrot round, it should be just underdone.
- Add the chopped cooked chicken, stir, then add the noodles and remove from the heat, covered. Let sit 5 minutes.
- Drain the shrimp and add to the pot and add juice of ½ lemon, stir gently. Serve immediately. Enjoy!
- By the way, your waistline will thank you, too!
LEMON CHICKEN SOUP
Make and share this Lemon Chicken Soup recipe from Food.com.
Provided by Pebbles
Categories Clear Soup
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in pot with bay leaf and cover with cold water.
- Bring to boil and simmer 30 minutes.
- Remove chicken and chop/shred when cool.
- Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind.
- Add chopped yellow onion and garlic; cook 5 minutes.
- Add corn, tomatoes, green onion and cilantro.
- Simmer 15-20 minutes.
- Taste and correct seasonings.
Nutrition Facts : Calories 288.5, Fat 11.2, SaturatedFat 3.1, Cholesterol 61.9, Sodium 959.1, Carbohydrate 20.2, Fiber 3.5, Sugar 3.7, Protein 28.7
CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.
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