CHICKEN SOUP CUBE RECIPES

Name: Chicken and Lentil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 lb dried lentils; 12 oz 3 boneless skinless chicken thighs, all fat trimmed; 8 cups water; 1 tbsp chicken Better than Bouillon; 1 small onion; 2 scallions; 1/4 cup chopped cilantro; 3 cloves garlic; 1 medium ripe tomato; 1 tsp garlic powder; 1 tsp cumin; 1/4 tsp oregano; 1/4 tsp ground annato (or Spanish paprika, or even Sazon); salt (to taste)

CHICKEN AND LENTIL SOUP - SKINNYTASTE

Chicken and Lentil Soup - Skinnytaste image

This delicious, hearty chicken and lentil soup made withcilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

Provided by Gina

Categories Dinner Soup

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
8 cups water
1 tbsp chicken Better than Bouillon
1 small onion
2 scallions
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp ground annato (or Spanish paprika, or even Sazon)
salt (to taste)

Steps:

In a large pot combine lentils, chicken, water and chicken bullion.
Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes.
Remove the chicken and shred, return to the pot
Meanwhile, in a chopper or by hand, mince the onions, scallions, cilantro, garlic, and tomato.
Add to the lentils with garlic powder, cumin, oregano and annato and cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick.
Adjust salt to taste as needed.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

LEMON CHICKEN RICE SOUP RECIPE - FOOD.COM

Lemon Chicken Rice Soup Recipe - Food.com image

I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrot, diced
1/3 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slice (optional)
sliced green onions or parsley (optional)

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.

Nutrition Facts : Calories 250.7, FatContent 11.8, SaturatedFatContent 5.5, CholesterolContent 154.9, SodiumContent 1477.5, CarbohydrateContent 20.7, FiberContent 1, SugarContent 2.8, ProteinContent 14.1

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