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.
DILL CHICKEN SOUP
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
LEMONY CHICKEN SOUP WITH FENNEL AND DILL
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Provided by Alison Roman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
- Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
- Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
- Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
- Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
- Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
- Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams
LEMON CHICKEN SOUP WITH SPINACH RICOTTA DUMPLINGS
This is a great way to use leftover rotisserie chicken or turkey, or just even use up a couple of those chicken breasts in your freezer. Fresh lemon, dill, spinach and creamy ricotta dumplings make this a light but hearty soup. My favorite ways to serve this recipe are with a fresh tomato panini, basil and gruyere, or a portabello burger with fresh garden toppings. Something light for a healthy dinner.
Provided by SarasotaCook
Categories < 60 Mins
Time 1h
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 24
Steps:
- Dumplings -- I make them ahead, because the soup cooks pretty quick. Also, once you make them, put them in the freezer for 20-30 minutes so they firm up. This just makes them easier to cook in the broth.
- In a small bowl, mix up the ricotta, spinach, parmesan, egg, flour, salt and pepper. Dust your hands with flour and roll the ricotta mix into dumplings. I make them about 1/2 the size of a golf ball or small walnut sized. Place on a baking sheet lined with parchment paper and put in the freezer. Just about 20-30 minutes as you start the soup. This will help the dumplings to firm up and steam well in the soup.
- Egg Mixture -- In a small sauce pan, bring 1 cup of the broth to a simmer on medium heat. In a small bowl or measuring cup, mix the lemon juice, flour and eggs and mix well. Once the broth warms up, slowly drizzle 1/2 of the broth, a little at a time into the egg mixture. This will temper the eggs, which means the eggs will warm up to the temperature of the broth and they won't scramble when added into the warm broth. Now, slowly add all the egg mixture back into the rest of the broth in the pot. Then cook the egg and broth mixture on medium heat until slightly thickened. Don't let it boil. Once it thickens, just turn off the heat, this will be added later.
- Soup Base -- In a large soup pot, add the olive oil and bring to medium-medium high heat. Add in the onion, garlic, celery mushrooms and pinch of salt, and saute for 3-4 minutes until tender. Add the broth and bring to a light boil boil for about 5 minutes.
- Dumplings -- Now, depending on the size of your pot you may be able to cook the dumplings all at once, but I don't like to crowd them. I add in 1/2 the dumplings and a time, you don't want to over crowd them and cook 4-5 minutes until done. They will start to float. Remove to a bowl and add the remaining dumplings, cook another 4-5 minutes.
- Finish Soup -- Reduce the temperature of the soup to medium low, and then slowly add the egg mixture to the soup, along with the chicken, cooked orzo, dill and check for seasoning. Add in the dumplings and just heat and serve.
- Serve -- Garnish each bowl or soup with a lemon slice and fresh ground black pepper and ENJOY!
Nutrition Facts : Calories 456.2, Fat 18.6, SaturatedFat 8.5, Cholesterol 176.6, Sodium 1311.8, Carbohydrate 42.7, Fiber 5.3, Sugar 5.3, Protein 30.6
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 SOUP WITH SPINACH & DILL
Steps:
- Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds. Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice. nutrition information (per serving): Size : based on six servings; Calories (kcal): 230; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 3; Protein (g): 18; Monounsaturated Fat (g): 6; Carbohydrates (g): 14; Polyunsaturated Fat (g): 2; Sodium (mg): 710; Cholesterol (mg): 50; Fiber (g): 2;
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