Bonnies Lemon Chicken And Shrimp Soup Recipes

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

BONNIE'S LEMON CHICKEN AND SHRIMP SOUP

Steps:

• Cook's Note: If you do the prep work first, it is a breeze to put together.
• Chop the cooked chicken into bite size pieces. Thaw the shrimp. I put mine in water in a glass measuring cup and hit 30 seconds in the microwave and let it sit until it thaws. This way the shrimp won't cook and shrink.
• Grate and slice the carrots into rounds.
• Knife cut the cabbage.
• In a medium size dutch oven, add the 6 cups of chicken broth, and add the carrots, cabbage, green onions, ginger, salt, soy sauce, and white pepper. (Leave the cooked chicken and shrimp and add at the end of cooking time)
• Put the soup on the stove and bring to a boil, covered and turn the burner immediately to low, cook about 10 to 15 minutes. Do NOT overcook this soup. Taste test a carrot round, it should be just underdone.
• Add the chopped cooked chicken, stir, then add the noodles and remove from the heat, covered. Let sit 5 minutes.
• Drain the shrimp and add to the pot and add juice of ½ lemon, stir gently. Serve immediately. Enjoy!
• By the way, your waistline will thank you, too!