Chicken Risoni And Lemon Soup Food

CHICKEN, RISONI AND LEMON SOUP

Chicken, Risoni and Lemon Soup image

Make and share this Chicken, Risoni and Lemon Soup recipe from Food.com.

Provided by ImPat

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 brown onion (chopped)
1 garlic clove (sliced)
4 chicken thigh fillets (skinless boneless)
1 liter chicken stock (4 cups)
2 cups water (500ml)
1 cup risoni
1 tablespoon lemon rind (finely grated)
60 ml lemon juice (1/4 cup)
1/2 cup fresh parsley leaves
4 tablespoons parmesan cheese (grated, more if you like)

Steps:

Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
Remove the chicken and shred and set aside.
Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
Divide between bowls and sprinkle with grated parmesan.

MEDITERRANEAN CHICKEN AND LEMON SOUP

Mediterranean Chicken and Lemon Soup image

I made this without the red pepper simply because I didn't have any at hand. It was still very good and in fact I'm not sure I'll include it next time, also I'll half the amount of chicken next time. The lovely broth and rice are the stars of this soup. It's rich and lemony and a real treat to this lemon lover.

Provided by Annacia

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
1/2 cup long-grain white rice
1 small carrot, sliced
2 cups cubed cooked chicken breasts
1/2 cup thinly sliced red bell pepper, strips
1/4 cup fresh lemon juice
1 garlic clove, finely chopped
1 (12 fluid ounce) can fat-free evaporated milk, divided
1 tablespoon cornstarch
2 tablespoons fresh basil, chopped

Steps:

Boil broth in medium saucepan.
Add rice and carrot; cook until carrot is tender.
Stir in chicken, bell pepper, lemon juice and garlic.
Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.
Bring to just a boil, stirring occasionally.
Remove from heat. and stir in basil before serving.

Nutrition Facts : Calories 355.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 62.6, Sodium 236, Carbohydrate 37.4, Fiber 1.1, Sugar 12.9, Protein 34.5

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