HOW TO MAKE LEMON RICE SOUP RECIPES

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LEMON CHICKEN & RICE SOUP RECIPE: HOW TO MAKE IT



Lemon Chicken & Rice Soup Recipe: How to Make It image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 04 hours 50 minutes

Prep Time 35 minutes

Cook Time 04 hours 15 minutes

Yield 12 servings (4 quarts).

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

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.

Nutrition Facts : Calories 203 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 612mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

GREEK LEMON RICE AND CHICKEN SOUP - TASTEFULVENTURE



Greek Lemon Rice and Chicken Soup - Tastefulventure image

Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make!

Provided by Tastefulventure

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 12

2 Tbs EVOO (extra virgin olive oil)
1 large Sweet Onion chopped
3 cloves minced Garlic
4 cups Chicken Broth
1 Bay Leaf
1/2 tsp Sea Salt
1/2 tsp Black Pepper
2 boneless skinless Chicken Breasts
1/2 cup Arborio Rice
Juice from 1 Lemon
3 Eggs
1/4 cup chopped fresh Dill Weed

Steps:

  • In 6 Qt Dutch Oven add EVOO and Onion.
  • Saute over med/high heat 5-6 min until Onions are translucent and softened.
  • Add Garlic and saute 1 minutes.
  • Add Chicken Broth, Bay Leaf, Salt, Pepper, and Chicken Breasts.
  • Bring to boil over med/high heat, cover and turn heat down to med/low.
  • Let simmer 20 minutes.
  • Remove Chicken and shred.
  • Add Chicken back to the pot.
  • Add Rice.
  • Cover and simmer 20 more minutes.
  • Remove Bay Leaf.
  • In a small bowl whisk together Eggs and Lemon Juice.
  • Slowly add in 1 ladle of the broth while whisking, then add egg mixture into the soup.
  • Add in Dill Weed and stir.
  • Let cook about 5 minutes before serving.
  • Taste and add more Lemon juice if needed.
  • Garnish with Lemon Slices and more fresh Dill Weed.
  • Enjoy!

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