Bonnies Lemon Chicken And Shrimp Soup Recipes

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SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE



Shrimp and Chicken Linguine in Lemon Garlic Cream Sauce image

Savory chicken and tender shrimp in a ragu of tangy, creamy white wine garlic cream sauce with a delightful bouquet of flavors from lemon zest, artichokes, capers, and sun dried tomatoes. This dish is simple to make yet bold and decadent. Perfect when paired with Pinot Grigiot wine.

Provided by Chef Vince Ang

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 (16 ounce) package linguine
8 ounces chicken breasts
8 ounces large shrimp (41/60, fully cooked)
1 teaspoon italian seasoning
3 pinches salt (amount to taste)
3 dashes pepper (amount to taste)
2 tablespoons olive oil (to saute chicken)
3 tablespoons olive oil (for sauce)
1 onion (chopped)
6 garlic cloves (crushed or minced)
1/2 cup marinated artichoke (quartered)
2 tablespoons capers
1/3 cup roasted red pepper (julienne-cut)
1/2 cup sun-dried tomato (julienne-cut)
2 tablespoons lemon zest
1/3 cup lemon juice
1 cup white wine
1 1/2 tablespoons flour
3/4 cup heavy cream
3/4 cup parmesan cheese
1/4 cup fresh parsley (chopped)

Steps:

  • Cook linguine according to packaging instructions (al dente).
  • Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
  • Season the chicken with Italian seasoning, salt, and pepper (both sides).
  • Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
  • Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
  • This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
  • In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
  • Sprinkle the pan with the flour and stir until all ingredients are coated.
  • Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
  • Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
  • Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
  • Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
  • Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE



Chicken and Shrimp with Lemon Cream Sauce image

My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

10 ounces uncooked fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup heavy whipping cream
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.

BONNIE'S LEMON CHICKEN AND SHRIMP SOUP



BONNIE'S LEMON CHICKEN AND SHRIMP SOUP image

A delicious light soup with an Asian twist and ready in 30 minutes! When I cook a batch of chicken breast meat, I usually have a lot of leftover chicken, and this soup is a great way for me to use all that extra surplus. Serve it alone for dinner, or pair it with your favorite Asian cuisine. My family loves it. I hope yours will, too. Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Chicken Soups

Number Of Ingredients 12

- 2 cooked, boneless, skinless chicken breasts, cut into bite size chunks
- 1 cup cooked, frozen jumbo shrimp, thawed, tails removed
- ½ head small cabbage, knife cut. (you can use bok choy)
- 1 cup green onions, cut into one-inch pieces (tender green part only)
- 1 cup carrots, scraped and sliced into thin rounds.
- 6 cups better than bouillon chicken broth
- 2 teaspoons soy sauce
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon minced ginger
- 1/3 cup maifun rice noodles, cut into 2 inch pieces.
- juice of ½ of a fresh lemon (add at the end of cooking time) don't use bottled.

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!

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