CHICKEN, ASPARAGUS AND LEMON SOUP
Make and share this Chicken, Asparagus and Lemon Soup recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
- Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
- Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
- Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
- Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
- Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
- Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
- Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.
Nutrition Facts : Calories 411.1, Fat 25.3, SaturatedFat 9.8, Cholesterol 119.9, Sodium 499, Carbohydrate 19.6, Fiber 2.8, Sugar 7.9, Protein 27.2
CHICKEN SOUP WITH ASPARAGUS AND RICE
This was an experiment that turned into a pleasant surprise. I started with a recipe from the Zuni Cafe Cookbook and added a few ingredients for taste and color and increased the quantity for my hungry family. It requires some chopping but comes together rather quickly and is very tasty! (Made in the Midwest with Michigan Asparagus:)
Provided by Acerast
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
- Stir in the rice and add the chicken stock.
- Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
- Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
- Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
- Heat the remaining 2 Tablespoons of olive oil in a skillet.
- Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
- Add the asparagus tips and saute an additional minute.
- When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
- Bring to a boil; remove from heat.
- Season with salt and pepper.
- Serve.
LEMON-ASPARAGUS CHICKEN WITH DILL
Cooking for 2 can often be a challenge. This recipe is easy to fix, has a pleasing apperance and best of all is suited for 2. It was in the Diabetic Cooking Magazine for May 2004.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
- Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
- Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
- Drain asparagus and set aside.
- Wipe out the skillet with a paper towel.
- Spray skillet with non-stick cooking spray.
- Heat over medium-high heat until hot.
- Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
- Remove from heat and add aspargus.
- Cover and keep warm.
- Combine the lemon juice, oil, dill and salt add to cooked rice.
- Add the rice mixture to cooked chicken.
- Sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 324.2, Fat 7.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 265.2, Carbohydrate 44.1, Fiber 2.3, Sugar 1.7, Protein 20.4
LEMON CHICKEN AND ASPARAGUS OVER RICE
Make and share this Lemon Chicken and Asparagus Over Rice recipe from Food.com.
Provided by Christine Bettiga
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet, heat oil over medium high heat.
- Season the chicken pieces with the salt and pepper and add to the skillet.
- Cook the chicken until golden brown (about 5 minutes).
- Stir in the garlic and red pepper.
- Add the asparagus and mushrooms and cook for 1 minute.
- Stir in the zest, lemon pepper, salt and pepper.
- Add the liquids, bring to a simmer.
- Cover and cook for 3 minutes.
- Serve immediately over hot rice.
CHICKEN LEMON SOUP W/RICE AND VEGETABLES
Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.
Provided by Deantini
Categories Clear Soup
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220.2, Fat 3.9, SaturatedFat 0.9, Sodium 1335, Carbohydrate 31.9, Fiber 3.9, Sugar 6.2, Protein 13.1
LEMON DILL RICE
I found the basis for this recipe years ago and have revised it over the years. Try this tasty rice with fish or chicken. I prefer to use a good quality long grain rice, especially Jasmine, but any rice will do.
Provided by PAFoodie
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a saucepan.
- Saute the chopped onion for 1 minute.
- Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
- Add the rest to the ingredients and bring to boil.
- Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
- Fluff well with a fork, replace the lid and let sit for 5 minutes.
- Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.
Nutrition Facts : Calories 239.8, Fat 7.1, SaturatedFat 1, Sodium 589.8, Carbohydrate 39.7, Fiber 1.1, Sugar 1.1, Protein 3.7
LEMON DILL CARROTS
Make and share this Lemon Dill Carrots recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large nonstick frypan over medium high heat.
- Add carrot, and saute for 2 minutes.
- Stir in broth, rind, juice, celery salt and 1/4 teaspoon black pepper.
- Cover, reduce heat to medium low and cook for 10 minutes or until tender, stirring occasionally.
- Remove from heat, stir in dill.
LEMON-DILL CHICKEN AND RICE SOUP WITH CARROTS AND ASPARAGUS
Steps:
- In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
- Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
- Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
- Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
- Stir in the rice, dillweed, lemon juice, and green onion.
- Cook's Tip on trimming asparagus
- Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
- Nutrition Information
- (Per serving)
- Calories: 179
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 66mg
- Sodium: 256mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 3g
- Protein: 28g
- Calcium: 50mg
- Potassium: 562mg
- Dietary Exchanges
- 1/2 starch
- 1 vegetable
- 3 very lean meat
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