CREAMY LEMON CHICKEN SOUP WITH SPINACH
A Low Carb (Keto) Creamy Chicken Soup Recipe with Lemon, Parmesan, and Spinach!
Provided by Sommer Collier
Categories Main Course Soup
Time 35m
Number Of Ingredients 15
Steps:
- Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
- Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
- Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
- Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
- Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
- Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!
Nutrition Facts : ServingSize 1.5 cup, Calories 235 kcal, Carbohydrate 8 g, Protein 19 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 1177 mg, Fiber 2 g, Sugar 3 g
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
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
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
CHICKEN, RICE AND SPINACH SOUP
An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.
Provided by Mikekey *
Categories Chicken Soups
Time 1h
Number Of Ingredients 14
Steps:
- 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
- 2. Stir in rice and cover pan. Cook for 15 minutes.
- 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
- 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.
CHICKEN WILD RICE SOUP WITH SPINACH
I stir together my chicken-and-rice cream soup whenever we're craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.-Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.
Nutrition Facts : Calories 212 calories, Fat 3g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN, SPINACH, AND POTATO SOUP
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Provided by Catherine Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
- While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
- Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g
CREAMY CHICKEN, SPINACH AND RICE
Make and share this Creamy Chicken, Spinach and Rice recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees.
- Spray a 7 X 11 in.
- baking dish with vegetable spray and set aside.
- Combine the soup, water, mayonnaise, and curry powder and mix well.
- Sprinkle the rice over the bottom of the prepared baking dish.
- Layer the spinach evenly over the top of the rice.
- Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
- Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.
CHICKEN TENDERS WITH LEMON-SPINACH RICE
Tasty low-fat, easy to prepare chicken tenders with rice and vegetables which you can have on the table ready to enjoy in less than thirty minutes. Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat; add the chicken tenders and the garlic; cook, turning, for 6 minutes or until the chicken is golden brown and the juices run clear; transfer to a plate and keep warm.
- Add all the remaining ingredients except the spinach and bring to the boil over a high heat; cover and reduce the heat to low;cook for 10 minutes or until the liquid has been absorbed.
- Add the spinach to the skillet and toss to mix well; place the contents of the pan on a large platter and top with the chicken.
SPINACH AND RICE SOUP
Use baby spinach leaves to prepare this light and fresh-tasting soup. From a cookbook given to me by my swap parener, Pneuma, "500 Greatest-Ever Vegetarian Recipes."
Provided by CaliforniaJan
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heat gently until the spinach has just wilted, then remove from heat and drain, reserving any liquid.
- Either chop the spinach finely using a large knife or place it in a food; processor and process into a fairly course puree.
- Heat the oil in a large, heavy saucepan. Add the onion, garlic and chile and cook over low heat, stirring occasionally for 4 - 5 minutes, until softened.
- Add the rice and stir until all the grains are well coated, then pour in the stock and reserved spinach liquid. Bring to a boil over medium heat, then lower the heat and simmer for about 10 minutes.
- Add the spinach and season with salt and pepper to taste. Cook for 5 - 7 minutes more, until the rice is tender. Check the seasoning and serve in warmed soup plates with the grated Pecorino cheese.
COMFORT CHICKEN SOUP WITH RICE AND SPINACH
Make and share this Comfort Chicken Soup With Rice and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy 4-quart saucepan over med-high heat.
- Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
- Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
- Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
- Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
- Stir in the spinach and continue cooking 5 minutes more.
- Add in the cumin and nutmeg; stir to combine.
- Season with salt and pepper to taste and serve.
- As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.
Nutrition Facts : Calories 164.3, Fat 3.6, SaturatedFat 0.8, Cholesterol 21.6, Sodium 672.6, Carbohydrate 17.2, Fiber 1.7, Sugar 1.6, Protein 14.9
CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON
This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
- Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
- Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
- Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)
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LEMONY CHICKEN AND SPINACH SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (15)Total Time 1 hr 15 mins
- Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 10 minutes or until vegetables are soft and aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
- Whisk together lemon juice and eggs in medium bowl. Slowly pour 1 cup of hot broth into egg mixture, whisking constantly, then pour egg mixture back into pan, stirring. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 10 minutes. Sprinkle with black pepper, if desired. Serve.
LEMON CHICKEN WITH SPINACH AND WILD RICE SOUP
From simplysouperlicious.com
Servings 4Total Time 45 minsEstimated Reading Time 2 mins
- In a large pot over medium heat, warm the olive oil. Add onion, garlic, leeks, carrots, and 1/2 tsp salt and cook until softened, about 5 minutes.
- Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until both the rice and chicken are cooked.
- Remove the bay leaf and transfer the chicken to a cutting board. Use two forks to shred the chicken.
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