LEMONY CHICKEN-FETA MEATBALL SOUP WITH SPINACH
Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture. The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that's comforting and light, perfect for lunch or dinner. Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup.
Provided by Yasmin Fahr
Categories soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the chicken, feta, 1/4 cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, 1/2 teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 1/2 inches. (You will have approximately 25 balls.)
- Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that's OK.) Cook until browned on two sides, 5 to 7 minutes total.
- Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.
- Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges.
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
LEMON CHICKEN ORZO SOUP
Inspired by Panera Bread's version, this soup delivers on flavor. Tender chicken in a lemony broth with orzo pasta, carrots, onions, celery, and baby spinach. This has quickly become one of my family's very favorite soup recipes.
Provided by ReneePaj
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
- Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
- Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
- Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 21.7 g, Cholesterol 20 mg, Fat 4.1 g, Fiber 2.6 g, Protein 12.1 g, SaturatedFat 1.5 g, Sodium 186.9 mg, Sugar 3.8 g
LEMONY CHICKEN AND RICE WITH SPINACH AND FETA
Make and share this Lemony Chicken and Rice With Spinach and Feta recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 5h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Microwave onion, oil, garlic, and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker.
- Stir in rice.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-5 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Gently stir shredded chicken, spinach, 1 cup feta, and half-and-half into slow cooker and let sit until spinach is wilted and casserole is heated through, about 5 minutes.
- Stir in lemon zest and juice and season with salt and pepper to taste.
- Sprinkle with remaining ½ cup feta.
- Serve.
Nutrition Facts : Calories 505.5, Fat 18.9, SaturatedFat 9, Cholesterol 166.8, Sodium 573.6, Carbohydrate 41.9, Fiber 1.4, Sugar 2.9, Protein 39.6
CHICKEN FETA SOUP
Make and share this Chicken Feta Soup recipe from Food.com.
Provided by Amedeane
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken in stock until cooked thoroughly.
- Add 1 lb diced fresh tomatoes.
- Add 16 oz. fresh baby spinach.
- Add 8 oz. crumbled feta cheese.
- Add 1/4 teaspoons oregano (more or less to taste).
- Add juice of one lemon.
- Add 1 lb. cooked bowtie pasta.
- Simmer and serve with crusty bread.
Nutrition Facts : Calories 484.5, Fat 15.4, SaturatedFat 7.5, Cholesterol 137.1, Sodium 1008.5, Carbohydrate 36.7, Fiber 3.8, Sugar 6.8, Protein 48.8
LEMON FETA CHICKEN
This bright, Greek-inspired chicken has only five ingredients-it's a busy-day lifesaver! My husband and I prepare the dish often, and it's a hit every time. -Ann Cain, Morrill, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 13x9-in. baking dish coated with cooking spray. Pour lemon juice over chicken; sprinkle with feta cheese, oregano and pepper., Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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