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
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
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.
LEMON CHICKEN SOUP
Provided by Claire Robinson
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the garlic halves, cut side down, on a sheet of aluminum foil on a rimmed baking sheet. Add 2 tablespoons chicken stock and wrap the foil around the garlic, keeping the cut sides flat on the sheet tray. Roast until the garlic is very soft, about 30 minutes. Remove the garlic from the oven and let stand until cool enough to handle.
- Squeeze the soft garlic from the head with your fingers into a large saucepan. Whisk in 1 cup of the stock to loosen the garlic paste and put the pot over medium-high heat. Add the remaining stock, lemon juice, and chopped tarragon; season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to a simmer and add the chicken. Cover and cook until the chicken is just cooked through, about 9 to 12 minutes.
- Ladle the soup into bowls and garnish with thin slices of lemon and a sprinkle of fresh tarragon leaves.
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
LEMON CHICKEN SOUP
"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.
Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 949mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON CHICKEN SOUP
This is NOT "authentic" or "Greek", but a really tasty QUICK and hearty soup for lunch. I THINK it may have been in a very early edition of Quick Cooking. The chicken is optional, but if you happen to have leftovers, adds to satisfaction.
Provided by NurseJaney
Categories Chicken
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In a 3 quart saucepan, combine soups and water, mix well.
- Heat through.
- Add chicken if desired.
- Stir in lemon juice and pepper.
- Garnish with parsley, if desired.
Nutrition Facts : Calories 149.7, Fat 7.4, SaturatedFat 2.1, Cholesterol 34.5, Sodium 772.2, Carbohydrate 8.5, Fiber 0.2, Sugar 0.7, Protein 11.8
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
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
LEMON CHICKEN SOUP II
A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.
Provided by MARLEE
Categories Chicken and Rice Soup
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 26.9 g, Cholesterol 65.6 mg, Fat 7 g, Fiber 3.7 g, Protein 27.7 g, SaturatedFat 1.9 g, Sodium 100.2 mg, Sugar 0.8 g
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