Lemon Chicken And Rice Soup Food

LEMON CHICKEN RICE SOUP

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.

CHICKEN LEMON RICE SOUP

Steps:

• Peel the skin from the chicken thighs and set aside. Cut and remove the bone from each thigh and set aside. Cut and remove excess fat and discard. Store thigh meat in a sealed container and refrigerate until ready to use.
• Place chicken skin, bones, and other remains in a large pot. Add carrots, onion, rosemary, thyme, and salt. and add enough water to cover everything, about 5 cups. Simmer for at least 4 hours.
• Strain solid ingredients through a fine-mesh sieve into a container that can have a sealed lid. Allow to cool somewhat on the counter, then move to the refrigerator.
• Cool for at least 4 hours, until the fat separates from the stock. Use a spoon or paper towel to remove excess fat from the top of the stock.
• Heat up stock on the stove over medium heat for a few minutes. If necessary, pour through a sieve again. The broth will be cloudy, which is totally normal.
• Bring stock to a boil, then add rice. Lower heat and simmer for 20 minutes or until rice is softened.
• Add the oil to a pan on medium heat. Cut the chicken into half-inch chunks and season with salt and pepper. Cook chicken on both sides until cooked through. Remove from pan and set aside and cover until ready to use.
• Whisk eggs and lemon juice in a separate container. Stream a few ounces of the stock to the mixture while whisking to prevent scrambling of the eggs. Continue adding stock until about a cup of mixture is created. Reintroduce the mixture to the pot in the same way, streaming while mixing.
• Raise temperature on the pot to medium heat. Add chicken and chopped dill and stir to distribute evenly. Add salt and pepper if needed to season.

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.

CHICKEN SPINACH SOUP WITH RICE AND LEMON

Steps:

• Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

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.

GREEK LEMON SOUP WITH BROWN RICE

Steps:

• Heat dressing in large saucepan on medium heat. Add vegetables; cook 5 to 7 min. or until crisp-tender, stirring frequently.
• Add water, rice and bouillon; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Whisk eggs and lemon juice in medium bowl until blended. Ladle 1/2 cup of the hot soup into egg mixture; mix well. Gradually add to remaining soup in saucepan, stirring constantly.
• Add chicken; cook on medium heat 3 to 5 min. or just until heated through, stirring frequently. (Do not let soup come to boil.)

CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Steps:

• Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
• Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

LEMON CHICKEN & RICE SOUP

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.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES

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.

LIME CHICKEN RICE SOUP

Steps:

• Combine the broth, celery, onion, bay leaf, and chicken in the crock pot. Cover and cook on Low just until the chicken is almost cooked through, 4-5 hours. Stir in the rice, cover and cook on Low until the rice is tender - 1 1/2 - 3 hours. Discard the bay leaf. Stir in the lime juice and zest, black pepper and thyme. Cover and cook 5 minutes.

GREEK EGG LEMON CHICKEN RICE SOUP

Steps:

• Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
• Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
• Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
• Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.