Velvety Lemon Chicken Soup Recipes

LEMON-CHICKEN VELVET SOUP

Steps:

• In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).

LEMON CHICKEN SOUP WITH ORZO

Steps:

• Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
• Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
• Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - slowly, slowly, slowly, stirring constantly, until smooth and creamy.
• Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

CHICKEN SOUP WITH LEMON

Steps:

• If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
• Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
• Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

VELVETY LEMON CHICKEN SOUP

Steps:

• With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
• While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
• When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.

LIGHTENED UP LEMON-CHICKEN VELVET SOUP

Steps:

• Spray treat a medium soup pot with non-stick cooking spray, and heat over medium. Add chicken and cook until no longer pink. Remove and keep warm.
• In the same pot, melt margarine. Stir in flour, and then slowly add chicken broth, stirring out the flour chunks. Add lemon juice. Bring to a boil, cook for 1-2 minutes.
• Stir in the chicken, peas, parsley, optional salt, and lemon peel. Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.
• Reduce heat and add milk. Heat for 2-3 minutes, and add cream cheese. Heat through and stir until cream cheese is melted. Do not boil.

LEMON-CHICKEN VELVET SOUP

Steps:

• In a small saucepan, melt butter. Stir in the flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes until thickened.
• Stir in chicken, peas, parsley, and lemon peel; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through. (Do not boil).

CHICKEN VELVET SOUP

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.