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 NOODLE SOUP
Make and share this Lemon Chicken Noodle Soup recipe from Food.com.
Provided by StarShine Chef
Categories Clear Soup
Time 35m
Yield 4 Bowls, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the broth, lemon juice and bay leaf to a boil.
- Let boil for 10-15 minutes.
- Remove bay leaf.
- Bring down to simmer.
- Add the chicken and spaghetti.
- Simmer until both are cooked through.
Nutrition Facts : Calories 128.8, Fat 2.3, SaturatedFat 0.6, Sodium 1145.9, Carbohydrate 16.4, Fiber 0.7, Sugar 1.9, Protein 9.7
CHICKEN NOODLE SOUP
Provided by Anne Burrell
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt, to taste, and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic, crushed red pepper and thyme and cook for another 2 to 3 minutes. Add the chicken and fill the pot with enough water to cover the chicken. Add the bay leaves, bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes and skim off any particles that accumulate on the surface. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the cinnamon and nutmeg and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Simmer the soup for an additional hour.
- While the soup is simmering, bring another pot of well-salted water to a boil over high heat. Add the pasta and cook until "al dente," firm but not crunchy. Drain the pasta and transfer to a medium bowl. Add 1 teaspoon of olive oil and toss. Reserve.
- After the soup has finished, switch the heat off and remove the chicken to a cutting board. Discard the lemon halves, thyme and bay leaves. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Taste the soup for seasoning, which should be spicy with a bright lemon flavor and a warm cinnamon chicken feel. It should be very full-flavored and warm your soul. Rinse the beans and add them to the pot. Adjust the seasoning, if needed.
- Spoon some of the reserved pasta into the bottom of each serving bowl and ladle the hot soup over the pasta. Garnish with the chopped cilantro and serve. This soup is perfect for a cold day! YAY!
CHICKEN TORTILLA SOUP V
An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.
Provided by Betty
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g
LEMON CHICKEN SOUP
Make and share this Lemon Chicken Soup recipe from Food.com.
Provided by Pebbles
Categories Clear Soup
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in pot with bay leaf and cover with cold water.
- Bring to boil and simmer 30 minutes.
- Remove chicken and chop/shred when cool.
- Bring chicken broth to a simmer, add chicken pieces, lemon juice and grated rind.
- Add chopped yellow onion and garlic; cook 5 minutes.
- Add corn, tomatoes, green onion and cilantro.
- Simmer 15-20 minutes.
- Taste and correct seasonings.
Nutrition Facts : Calories 288.5, Fat 11.2, SaturatedFat 3.1, Cholesterol 61.9, Sodium 959.1, Carbohydrate 20.2, Fiber 3.5, Sugar 3.7, Protein 28.7
LEMON CHICKEN SOUP
A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original.
Provided by kenilee
Categories Clear Soup
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, saute the carrots and onion in the olive oil for 5 minutes.
- Add chicken broth, cooked chicken, Orzo, lemon juice, and spinach.
- Bring to a boil, then reduce heat and simmer until the Orzo and the spinach are tender, about 20 minutes.
- Serve with toasted Pita bread bites or crusty bread.
Nutrition Facts : Calories 397.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 58.8, Sodium 1109.7, Carbohydrate 39.5, Fiber 3.5, Sugar 4.4, Protein 34.9
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- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add carrots and celery and sauté for an additional 3-4 minutes, or until the carrots are softened a bit, stirring occasionally. Add garlic and sauté for an additional 1-2 minutes, or until fragrant, stirring occasionally.
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