Chicken Risoni And Lemon Soup Recipes

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GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

  • In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  • Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  • Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

LEMON CHICKEN SOUP I



Lemon Chicken Soup I image

Slightly tangy and quite filling! For added flavor use fat free chicken stock in place of water.

Provided by tgoodie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken Noodle Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 7

4 pounds whole chicken
8 cups water
½ (16 ounce) package uncooked orzo pasta
2 eggs
2 lemons
salt to taste
ground black pepper to taste

Steps:

  • In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
  • Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
  • In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
  • Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.

Nutrition Facts : Calories 817.6 calories, Carbohydrate 31.8 g, Cholesterol 289 mg, Fat 47.9 g, Fiber 2.9 g, Protein 63.9 g, SaturatedFat 13.7 g, Sodium 238.1 mg, Sugar 1.7 g

CHICKEN, RISONI AND LEMON SOUP



Chicken, Risoni and Lemon Soup image

Make and share this Chicken, Risoni and Lemon Soup recipe from Food.com.

Provided by ImPat

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 brown onion (chopped)
1 garlic clove (sliced)
4 chicken thigh fillets (skinless boneless)
1 liter chicken stock (4 cups)
2 cups water (500ml)
1 cup risoni
1 tablespoon lemon rind (finely grated)
60 ml lemon juice (1/4 cup)
1/2 cup fresh parsley leaves
4 tablespoons parmesan cheese (grated, more if you like)

Steps:

  • Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
  • Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
  • Remove the chicken and shred and set aside.
  • Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
  • Divide between bowls and sprinkle with grated parmesan.

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