Slow Cooker Lemony Chicken Soup Food

SLOW-COOKER LEMONY CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Sprinkle the chicken with the pepper and 1/2 teaspoon of the salt. Add the chicken to the skillet; cook until golden brown, about 3 minutes per side. Transfer the chicken to a 6-quart slow cooker. Stir the stock, onions, carrots, celery, garlic, thyme sprigs and remaining 1 1/4 teaspoons salt into the slow cooker. Cover and cook on LOW until the vegetables are tender, about 3 hours and 30 minutes. Add the noodles; cover and cook on LOW until the noodles are al dente and the chicken is done, 30 minutes to 1 hour. Discard the thyme sprigs.
• Remove the chicken from the slow cooker; cool slightly. Remove and discard the bones from the chicken. Shred the chicken using 2 forks. Return the shredded chicken to the slow cooker; stir in the lemon zest, juice and parsley. Ladle the soup into bowls and serve hot.

SLOW COOKER GREEK LEMON CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock and water in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low, adding the rice or orzo during the last hour or so of cooking time to prevent overcooking.
• When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks or shred, and place back in the slow cooker.
• Place the eggs in a medium bowl and beat lightly, then whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly.
• After all the stock has been added, add the egg-lemon mixture to the soup in the slow cooker and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

SLOW-COOKED LEMON CHICKEN

Steps:

• Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken. , Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

Steps:

• Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
• With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
• Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

SLOW-COOKER LEMONY CHICKEN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the stock, chicken, leeks, carrots, celery, garlic, red-pepper flakes, onion powder and several generous grinds of black pepper. Add 1/2 teaspoon kosher salt if using salted stock, 1 teaspoon kosher salt if using low-sodium stock or 2 teaspoons kosher salt if using unsalted stock. Cover and cook on low until the chicken and vegetables are very tender, about 7 hours.
• Increase the heat to high. Using two forks, tear apart the chicken into bite-size pieces. Add the lemon juice, asparagus, peas and tortellini, if using, to the soup. Cover and cook until the vegetables are tender to crisp-tender, and the tortellini is cooked through, 6 to 7 minutes. Stir in the herbs; season to taste with salt and pepper. Divide among bowls to serve.

SLOW-COOKER LEMON CHICKEN AND ORZO SOUP

Steps:

• Place chicken in slow cooker sprayed with cooking spray; top with onions. Add chicken broth, gravy and lemon juice; cover with lid.
• Cook on LOW 4 hours (or on HIGH 2 hours).
• Stir in orzo; cook, covered, on HIGH 30 min.
• Add cream cheese, dill and spinach; stir until cream cheese is completely melted.

SLOW COOKER WHOLE CHICKEN WITH LEMON

Steps:

• Place carrots and onion in the cavity of the chicken. Rub the skin with butter and place in the slow cooker.
• Cut lemon in half and squeeze juice all over the chicken. Cut juiced lemon halves into wheels and place around chicken. Sprinkle parsley, salt, poultry seasoning, thyme, and paprika over top.
• Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

LEMONY CHICKEN SOUP

Steps:

• In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.

SLOW COOKER LEMON CHICKEN

Steps:

• Rinse chicken well and pat dry; remove any excess fat. Place onion in the cavity and rub skin with butter. Place in the bottom of a slow cooker.
• Squeeze lemon juice over the chicken and sprinkle with parsley, salt, paprika, and thyme leaves. Cover and cook on Low until no longer pink in the center and juices run clear, 8 to 9 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).