Chicken Spinach Soup With Rice And Lemon Recipes

LEMON CHICKEN & RICE SOUP

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON

Steps:

• In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
• Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
• Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
• Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

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.

CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL

Steps:

• Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
• Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
• Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
• Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.

CREAMY LEMON CHICKEN SOUP WITH SPINACH

Steps:

• Place a large 6-8 quart saucepot over medium heat. Add the butter, onions, and celery. Sauté for 3 minutes. Then add in the carrots and garlic and sauté another 2 minutes to soften.
• Place whole raw chicken breasts in the pot. Add in the lemon zest, Italian seasoning, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cover and bring to a boil. Lower the heat if needed and simmer for about 15 minutes (covered) to cook the chicken.
• Meanwhile, whisk the heavy cream and cornstarch (or glucomannan) together until very smooth.
• Once the chicken has cooked through, pull the chicken breasts out of the pot with tongs and set on a cutting board.
• Stir the heavy cream mixture and parmesan cheese into the soup base to thicken. Stir another minute, until the parmesan melts and blends smoothly into the soup base.
• Use two forks to shred the chicken breasts. Then stir the shredded chicken, spinach, and parsley in the soup. Taste, then salt and pepper as needed. Serve warm, with extra parmesan if desired!

CHICKEN WILD RICE SOUP WITH SPINACH

Steps:

• In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender., Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

CHICKEN SPINACH SOUP WITH RICE AND LEMON

Steps:

• Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.

CHICKEN, RICE AND SPINACH SOUP

Steps:

• 1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
• 2. Stir in rice and cover pan. Cook for 15 minutes.
• 3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
• 4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

LEMON, CHICKEN AND ORZO SOUP WITH SPINACH

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.

LEMON CHICKEN SOUP II

Steps:

• In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.