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
QUICK GREEK LEMON CHICKEN SOUP
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 7
Steps:
- In a large stock pot set over medium heat, whisk together the chicken stock, cream of chicken soup, lemon juice and lemon zest.
- Stir in the orzo and chicken then bring the mixture to a boil. Reduce the heat, cover the pot, and cook it until the orzo is tender and the soup is warmed through, about 8 minutes. (See Kelly's Note.) Taste and season the soup with salt and pepper.
- Serve the soup garnished with fresh dill and a sprinkle of freshly grated lemon zest (optional).
Nutrition Facts : Calories 136 kcal, Carbohydrate 13 g, Protein 15 g, Fat 2 g, Cholesterol 27 mg, Sodium 113 mg, ServingSize 1 serving
LEMON CHICKEN SOUP RECIPE
Can any other recipe compare to the healing power of a warm bowl of chicken soup? It might just be the original comfort food.
Provided by Southern Living Editors
Time 4h30m
Yield Serves 9
Number Of Ingredients 11
Steps:
- Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours.
- Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes. Stir in peas, parsley, zest, and juice.
QUICK CHICKEN SOUP
This is a quick and easy recipe, yet it makes a tasty, mostly homemade chicken soup.
Provided by MSPHOTO
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring the chicken broth to a boil in a medium saucepan over medium high heat. Add the carrots, onion, garlic and celery salt.
- Reduce heat to low and add the chicken breast. Cover and simmer for 20 minutes.
- Carefully remove the chicken breast, cut it into chunks and return it to the pot. Stir in the cilantro OR dill to taste.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 18.3 g, Cholesterol 68.4 mg, Fat 4 g, Fiber 4.9 g, Protein 37 g, SaturatedFat 1.1 g, Sodium 1568.1 mg, Sugar 9.9 g
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 ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
QUICK LEMON CHICKEN SOUP
This is not Gramma's chicken soup, but it does provide comfort food fairly quickly to someone suffering from a cold. The lemon juice added to the bowl will add just enough tang to make it interesting enough to eat all of the soup.
Provided by Bill Hilbrich
Categories Chicken
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
- Add garlic and the chicken.
- Stir until meat turns white.
- Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
- Add pasta and simmer for an additional 15 minutes.
- After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.
LEMON CHICKEN SOUP
Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four
Provided by Liberty Mendez
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
- Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.
Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
GREEK LEMON CHICKEN SOUP
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
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.
LEMON CHICKEN SOUP
This lemony chicken soup was on Sandra Lee's cooking show today on the Food Network and made me SOOOOOOOOO hungry watching her! I am definitely going to be making this one for dinner tomorrow night!! This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking! Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu! Theme your tables accordingly - and it says elegant spring or summer gathering! Thank you to Sandra Lee for another batch of fresh ideas!! Yummy!!
Provided by Mommy Diva
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
- Bring to simmer over medium-high heat,.
- In a small bowl, lightly whisk egg yolks.
- *Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
- Stir in shredded chicken and heat completely.
- Serve and garnish with a pinch of fresh parsley if desired.
- Enjoy! ;).
Nutrition Facts : Calories 160.7, Fat 6.7, SaturatedFat 2.1, Cholesterol 148.4, Sodium 616.1, Carbohydrate 10.6, Fiber 0.7, Sugar 1, Protein 15.4
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