Lemon 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.

GREEK LEMON-RICE SOUP

Steps:

• Heat broth to boiling in medium saucepan; stir in rice and garlic.
• Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
• Reduce heat to low.
• Mix lemon juice and egg; slowly stir mixture into soup.
• Stir in parsley; season to taste with salt and white pepper.
• Pour soup into bowls.

LEMON RICE SOUP

Steps:

• Saute onion or scallions, kale or cabbage, garlic, oil, pepper, tumeric, for about 7 minutes, then, add rice, broth or stock, lemon, soy sauce and simmer for about 10 minutes.
• (give a stir from time to time).
• Add salt if required.

LEMON RICE SOUP

Steps:

• Combine all ingredients. Heat until hot.

LEMON RICE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
• Add the lemon juice and mint to the rice and toss to distribute evenly.
• Serve hot, garnished with chopped mint.

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.

LEMON SOUP

Steps:

• Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
• In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

VEGETARIAN LEMON-RICE SOUP

Steps:

• Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
• Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
• Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

MEDITERRANEAN LEMON-RICE SOUP

Steps:

• Heat the oil in a saucepan. Chop the onion finely, and add it along with the garlic. When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!). Add the chicken, and stir around until well blended. Add the water or chicken stock.
• Bring to a boil, and add the rice. Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice.
• Remove cover, add the chopped vegetables, cook for about 5 minutes longer. Dissolve the cornstarch in some cold water (to prevent clumps), and slowly add it to the soup, mixing well. Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch.
• Now for the fun part! Remove the saucepan from heat. In a bowl, beat the eggs together very well. SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!). After all the eggs are in the soup, continue whisking for a few minutes. If you get it right the first time, the soup should be very yellow and have a velvety texture.
• Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed. Garnish with mint, dill or lemon wedges (if desired) and serve!