Lemon Chicken Soup Ii Recipes

LEMON CHICKEN SOUP

"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

Lemon Chicken Soup image

Steps:

In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 949mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Ingredients

1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-1/4 cups water
1 cup diced cooked chicken, optional
1 to 2 tablespoons lemon juice
Pepper to taste
Minced fresh parsley, optional

LEMONY CHICKEN SOUP

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Lemony Chicken Soup image

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.

Nutrition Facts : Calories 231 calories, Fat 14g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein.

Ingredients

1/3 cup butter, cubed
3/4 cup all-purpose flour
6 cups chicken broth
1 cup whole milk
1 cup half-and-half cream
1-1/2 cups cubed cooked chicken
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
Lemon wedges

SLOW-COOKER LEMONY CHICKEN SOUP

This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored, double-concentrated stock. Homemade stock is ideal, but you can also use your favorite store-bought stock. Stock concentrate paste like Better Than Bouillon is particularly good because it is natural-tasting, cost-effective and keeps in the fridge for a very long time. (Check the jar for how to reconstitute the paste. For this soup, no need to use boiling water; tap water works fine.) This recipe is flexible: If peas and asparagus aren't available, substitute two cups of quick-cooking vegetables, like fresh or frozen corn, baby spinach or arugula, or thinly sliced zucchini. Instead of tortellini, you can add an equivalent amount of cooked pasta or grains.

Provided by Sarah DiGregorio

Categories dinner, weekday, soups and stews, main course

Time 7h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Slow-Cooker Lemony Chicken Soup image

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.

Ingredients

6 cups chicken stock or broth
1 1/4 pounds boneless, skinless chicken thighs
2 leeks, white and light green parts only, halved lengthwise then thinly sliced crosswise (about 2 cups)
2 carrots, sliced about 1/2-inch thick
2 celery stalks, sliced about 1/2-inch thick
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/2 teaspoon onion powder
Black pepper and kosher salt
1 lemon, juiced (2 to 3 tablespoons)
1 cup sliced asparagus (about 12 ounces, trimmed and sliced 1/2-inch thick)
1 cup fresh or frozen peas
9 ounces refrigerated spinach-cheese tortellini (optional; see Tip)
1/2 cup chopped soft fresh herbs, such as dill, mint, tarragon, parsley, chives or a mixture

LEMON CHICKEN SOUP

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

Provided by Liberty Mendez

Categories Dinner

Time 40m

Number Of Ingredients 9

Lemon chicken soup image

Steps:

Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.

Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

Ingredients

1 tbsp rapeseed oil
2 large leeks, halved, washed and finely sliced
2 celery stalks, finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken, shredded and skin removed
2 eggs, whisked
2 lemons, juiced
¼ pack dill, to serve (optional)

CHICKEN SOUP WITH LEMON

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don't have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface.

Provided by Martha Rose Shulman

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

Time 1h45m

Yield Serves six generously

Number Of Ingredients 12

Chicken Soup With Lemon image

Steps:

If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.
Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.
Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you'd like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Nutrition Facts : @context http, Calories 619, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 35 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 10 grams, Sodium 1820 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

3 pounds chicken, cut up
2 medium carrots, sliced
1 medium onion, quartered
6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced
A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
2 1/2 quarts water
10 peppercorns
Salt to taste
1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
2/3 cup bulgur
Juice of 2 large lemons
3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

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Lemon Chicken Soup Ii Recipes

LEMON CHICKEN SOUP

"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."

LEMONY CHICKEN SOUP

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. -Brenda Tollett, San Antonio, Texas

SLOW-COOKER LEMONY CHICKEN SOUP

LEMON CHICKEN SOUP

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

CHICKEN SOUP WITH LEMON

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