Chicken Lemon Soup Wrice And Vegetables Recipes

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

Chicken Lemon Soup W/Rice and Vegetables image

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

Ingredients

1 onion, diced finely
1 1/2 carrots, diced finely
1 stalk celery, diced finely
1 teaspoon oil
1 lemon, zest of
1/2 cup long grain rice, uncooked
2 cups boneless skinless chicken breasts, cooked and diced
7 cups chicken broth
1 cup peas, frozen
1 1/2 tablespoons lemon juice
2 tablespoons parsley, fresh (or 1 tbsp dried)
salt and pepper

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

Categories Dinner Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Lemon Chicken & Rice Soup image

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

Ingredients

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

CHICKEN, RICE AND VEGETABLE SOUP

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

Provided by Gary Coveney

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 9

Chicken, Rice and Vegetable Soup image

Steps:

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the chicken, carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.
Add more water as necessary. Add the rice and allow to simmer for another 15 minutes, or until the rice is tender. Add salt and pepper to taste.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 22.5 g, Cholesterol 19.7 mg, Fat 1 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 0.2 g, Sodium 1101.6 mg, Sugar 4.7 g

Ingredients

5 cups water
1 (14.5 ounce) can chicken broth
1 skinless, boneless chicken breast halves - cut into cubes
3 carrots, chopped
1 onion, chopped
3 stalks celery, chopped
2 cubes chicken bouillon
⅓ cup uncooked white rice
salt and pepper to taste

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

Lemon Chicken Orzo Soup image

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

Ingredients

8 ounces orzo pasta
1 teaspoon olive oil
3 carrots, chopped, or more to taste
3 ribs celery, chopped
1 onion, chopped
2 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
3 (32 ounce) cartons fat-free, low-sodium chicken broth
½ cup fresh lemon juice
1 lemon, zested
8 ounces cooked chicken breast, chopped
1 (8 ounce) package baby spinach leaves
1 lemon, sliced for garnish
¼ cup grated Parmesan cheese

LEMONY CREAM OF CHICKEN SOUP

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

Provided by kaylahess

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 30m

Yield 15

Number Of Ingredients 5

Lemony Cream of Chicken Soup image

Steps:

Combine chicken broth and canned chicken in a pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes. Stir in cream of chicken soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 more minutes.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 23.8 g, Cholesterol 68.8 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 3.6 g, Sodium 2010.8 mg, Sugar 1.8 g

Ingredients

2 (48 ounce) containers chicken broth
4 (12 ounce) cans chicken chunks, drained
1 ½ cups white rice
2 (26 ounce) cans cream of chicken soup
¾ cup lemon juice, or to taste

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

Slow-Cooker Lemony Chicken Soup image

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.

Ingredients

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

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LEMON CHICKEN SOUP RECIPE

Web Dec 16, 2016 Directions Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until …
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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.

Chicken Lemon Soup Wrice And Vegetables Recipes

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.

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

CHICKEN, RICE AND VEGETABLE SOUP

A delicious blend of chicken, rice, and vegetables. Perfect as a meal, or to take the edge off hunger between meals. Excellent winter warmer.

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.

LEMONY CREAM OF CHICKEN SOUP

This recipe makes a big pot of yummy lemon chicken soup! It's super creamy and the chicken and rice adds a great texture! This makes a large pot, you might want to try cutting it in half the first time you make it.

SLOW-COOKER LEMONY CHICKEN SOUP

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