LEMON RICE SOUP RECIPE RECIPES

Name: Lemon Chicken & Rice Soup
Prep time: 35 min
Cook time: 4 h 15 min
Total time: 4 h 50 min
Yield: 12 servings (4 quarts).
Cuisine: Mediterranean
Ingredients: 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

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

Ingredients

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

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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