LEMON CHICKEN & RICE SOUP
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington
Provided by Taste of Home
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
LEMON CHICKEN & WILD RICE SOUP
The lemon is a refreshing compliment to this comforting soup. I used rotisserie chicken for the meat and made the broth from the carcas.
Provided by Greg I.
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven melt 2 Tbs of butter and sauté the garlic about 1 minute. Add onions and continue cooking until translucent.
- Add carrots, celery and remaining butter to the pot and continue sautéing for 2 to 3 minutes.
- Add chicken stock, bay leaves, ginger, thyme salt and pepper and bring to a boil. Simmer uncovered for 10 minutes. Then cover and simmer for 30 minutes.
- In a bowl add lemon juice and egg yokes and wisk together. Then temper the eggs and lemon juice mixture by slowly adding 2 to 3 ladles of the hot soup in to the bowl stirring constantly. .
- Slowly add the egg and lemon juice mixture to the pot stirring constantly. Add the chicken, kale, lemon zest and green onion. Continue cooking for another 10 minutes.
- Ladle in to bowls and top with a sprinkle of parmesan cheese to taste .
Nutrition Facts : Calories 425.1, Fat 16.7, SaturatedFat 7.3, Cholesterol 120.3, Sodium 1002.8, Carbohydrate 42.7, Fiber 4.5, Sugar 9.5, Protein 27.5
ROAST LEMON CHICKEN AND RICE SOUP
It's so worth roasting a whole chicken for this next-level chicken-and-rice soup, Plus, you'll never just squeeze a lemon again when you taste the levels of flavor roasted lemon slices bring to the dish. If you plan to make the Escarole Salad with Roast Lemon Chicken, Lardons, and Poached Eggs another day, then reserve two tablespoons of the pan juices for the vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Makes 2 1/2 quarts; Serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
- Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.
- Divide soup among 4 to 6 bowls, and season with lemon juice and dill.
CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON
This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
- Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
- Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
- Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)
More about "lemon chicken wild rice soup recipes"
LEMON CHICKEN WILD RICE SOUP | CHEW OUT LOUD
From chewoutloud.com
Reviews 6Category Dinner, MainServings 6Estimated Reading Time 3 mins
- In a large heavy pot or Dutch oven, melt butter over medium high heat. Add onion and garlic, stirring and cooking until translucent. Add chicken broth, carrots, celery, thyme, bay leaves, ground ginger, and green onion. Bring to a boil. Boil uncovered 10 minutes. Reduce to a simmer. Cover and simmer 30 minutes.
- Combine egg yolks with lemon juice in a bowl. Using a hand-whisk, gently whisk in a large ladle-full of the hot soup into the egg mixture until fully incorporated. Slowly pour egg mixture back into the pot of soup, stirring constantly as you pour (this adds flavor and thickens the soup a bit.)
- Add lemon zest, mushrooms, cooked rice, shredded chicken, and kale or spinach leaves. Stir and cook just until heated through, about 5 minutes. Season with kosher salt and freshly ground black pepper. Serve warm, with fresh parmesan cheese, if desired.
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