Chicken And Rice Soup With Lemon Recipes

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CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Provided by Megan Mitchell

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10



Cheater's Chicken and Rice Soup with Lemon and Kale image

Steps:

  • Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
  • Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
  • Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

8 cups low-sodium organic chicken bone broth
3 lemons, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1 organic rotisserie chicken, shredded into small pieces
3 medium carrots, scrubbed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 cup arborio rice
5 ounces baby kale, roughly chopped
1/3 cup finely chopped dill

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

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.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

LEMON CHICKEN & RICE SOUP

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! -Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner     Lunch

Time 4h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 11



Lemon Chicken & Rice Soup image

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.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

CHICKEN AND RICE SOUP WITH LEMON

This comforting soup is packed with protein and still clocks in at under 400 calories per serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 7



Chicken and Rice Soup with Lemon image

Steps:

  • In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
  • Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

Nutrition Facts : Calories 353 g, Fat 6 g, Protein 32 g

7 cups low-sodium chicken broth
3/4 pound boneless, skinless chicken breast (1 large chicken breast half)
1 cup long-grain white rice
3 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
Chopped fresh dill, for serving

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