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
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
GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO
Provided by Jeff Mauro, host of Sandwich King
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
- Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
- In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
- Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.
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.
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
LEMON CHICKEN SOUP WITH SPAGHETTI
Provided by Giada De Laurentiis
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
- Add the carrots and simmer until tender, about 5 to 8 minutes.
- Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
- *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.
CHICKEN LEMON ORZO SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.
- Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.
- Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.
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 SOUP WITH ORZO
Make and share this Lemon Chicken Soup With Orzo recipe from Food.com.
Provided by ratherbeswimmin
Categories Healthy
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons oil in a pot over med-high heat; season the chicken with salt and add it to the pot; cook/stir occasionally, until just cooked through, about 5 minutes; transfer the chicken to a dish; set aside.
- Add the remaining 2 teaspoons oil to the pot; add in onions, celery, carrot, and thyme; cook/stir over med-high heat until the vegetables are tender, about 5 minutes.
- Add in 5 cups broth and bring to a boil; add in orzo and let simmer until tender, about 8 minutes.
- Decrease heat to low to keep the soup hot, but not boiling.
- Warm the remaining 1 cup broth in a small pan until it is hot, but not boiling.
- In a bowl, beat the eggs; gradually whisk the lemon juice into the eggs; then gradually add the hot broth to the lemon-egg mixture, whisking all the while.
- Add the mixture to the soup, stirring well until the soup is thickened.
- Do not let the soup come to a boil; add in cooked chicken; season to taste with salt and pepper; serve.
LEMON CHICKEN RICE SOUP
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Provided by Sackville
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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