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
CHICKEN SOUP WITH LEMON
Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.
Provided by Martha Rose Shulman
Categories dinner, lunch, project, soups and stews, main course
Time 1h45m
Yield Serves six generously
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams
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 LEMON SOUP W/RICE AND VEGETABLES
Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.
Provided by Deantini
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
- Add zest of lemon and rice.
- Stir.
- Add chicken broth and boil on low for approx 20 min until vegetables are tender.
- Add peas, chicken, lemon juice and parsley 5 minutes before serving.
- Add salt and pepper to taste.
Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1
LEMON CHICKEN SOUP
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
Provided by Claire Robinson
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
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.
SLOW-COOKER LEMONY CHICKEN SOUP
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 7h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
- Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.
VELVETY LEMON CHICKEN SOUP
Categories Soup/Stew Chicken Citrus Dairy Poultry Kid-Friendly Quick & Easy Winter Gourmet Small Plates
Yield Makes about 4 1/2 cups, serving 2
Number Of Ingredients 8
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.
LEMONGRASS CHICKEN SOUP
In Chinese cultures, lemongrass and cilantro are considered yin ingredients -- cooling elements that are ideal on hot days. The subtle heat of ginger and chile, combined with the bright aroma of fresh mint, enlivens this lightened rendition of chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Place chicken, lemongrass, scallions, onion, sliced ginger, chile, peppercorns, and water in a large pot. Cover, and bring to a simmer. Uncover partially, and gently simmer for 1 hour.
- Add cilantro and mint stems, and simmer for 15 minutes. Add fish sauce, and strain through a cheesecloth-lined sieve. Reserve broth and chicken. Discard remaining solids. Shred chicken meat, and discard bones. Refrigerate broth and chicken separately for at least 4 hours (or overnight).
- Skim fat from broth, and reheat broth. Combine chicken, julienned ginger, cilantro leaves, thinly sliced mint, and bean sprouts in a bowl. Divide broth among bowls, and serve with chicken mixture on the side.
Nutrition Facts : Calories 327 g, Cholesterol 181 g, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 727 g
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
LEMON CHICKEN SOUP
"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
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.
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.
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