Chicken Soup With Lemon Recipes

LEMON CHICKEN SOUP WITH ORZO

Steps:

• Heat large soup pot over medium heat. Add the olive oil. Add the carrots, onion, and garlic. Saute until fragrant and tender, about 10 minutes. (Be careful not to burn the garlic.)
• Add the broth and bring to a simmer. Add the orzo and cook for a few minutes until softened. Stir in the chicken and remove from heat.
• Whisk the eggs and lemon juice together in a small bowl. The idea here is to warm up the egg mixture slowly (without scrambling the eggs). Slowly add a scoop of the soup into the egg mixture. Then add your warmed egg mixture back to the soup pot - slowly, slowly, slowly, stirring constantly, until smooth and creamy.
• Finish by stirring in your spinach, salt, pepper, and dill and adjust seasonings to taste!

LEMON CHICKEN SOUP I

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.

GREEK LEMON CHICKEN SOUP

Steps:

• In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
• Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
• Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
• Ladle the soup into bowls and garnish with dill.

LEMON CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
• Bring to a boil.
• Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
• Stir in chicken.
• Remove from heat.
• Then, in a small saucepan, melt butter and stir in flour until smooth.
• Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
• In a small bowl, beat the eggs until frothy.
• Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
• Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
• Heat gently until soup thickens enough to coat a spoon-- do not boil!
• Add salt and pepper to taste, garnish with lemon.

LEMON CHICKEN SOUP RECIPE

Steps:

• Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours.
• Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes. Stir in peas, parsley, zest, and juice.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

CHICKEN SOUP WITH LEMON

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.

GREEK LEMON CHICKEN SOUP

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.

LOW CARB CHICKEN SOUP WITH LEMON

Steps:

• Heat oil and butter over medium heat. Add onion, carrots, and celery and cook for 3-4 minutes until tender.
• Stir in garlic, parsley, salt, pepper and thyme. Cook for 1 minute.
• Add water, chicken stock, rosemary sprig, and chicken to the pot. Stir and bring to a boil over medium-high heat.
• Reduce heat to simmer. Cover and cook for 15 minutes.
• Discard rosemary sprig. Remove chicken, shred and return to pot. Add cauliflower rice and cook for 2 minutes more.
• Stir in lemon juice and serve.

LEMON CHICKEN SOUP (AVGOLEMONO)

Steps:

• Cook the chicken: Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
• Remove and cool chicken, then shred and cook rice: Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
• Cook kale and return chicken to pot: After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.
• Whisk eggs: In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.
• Temper the eggs: Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Don't pour in too much hot broth too quickly, or you'll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you've incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
• Thicken soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don't let it come up to more than a gentle simmer and, if it starts to look a bit too thick, simply loosen it with a bit of hot water.
• Finish soup and serve: Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.