SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams
LEMON-DILL CHICKEN AND RICE SOUP WITH CARROTS AND ASPARAGUS
Steps:
- In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
- Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
- Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
- Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
- Stir in the rice, dillweed, lemon juice, and green onion.
- Cook's Tip on trimming asparagus
- Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
- Nutrition Information
- (Per serving)
- Calories: 179
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 66mg
- Sodium: 256mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 3g
- Protein: 28g
- Calcium: 50mg
- Potassium: 562mg
- Dietary Exchanges
- 1/2 starch
- 1 vegetable
- 3 very lean meat
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. nutrition information (per serving): Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 4;
DILL CHICKEN AND RICE
This is waaay easy and SCRUMPTIOUS! Cooking time does not include the time to cook the rice and the yield is a guess.
Provided by DarkStarBTJyahoo.com
Categories Chicken Breast
Time 15m
Yield 4 Cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, dissolve bullion in 2C water then add dill and gravy mix, wisk thoroughly and set aside.
- In large frying pan, brown cubed chicken breasts.
- Add gravy mix into frying pan.
- Add sour cream and bring the mix almost to a boil.
- Serve over rice. Cooking time does not include cooking rice.
Nutrition Facts : Calories 389.9, Fat 26.2, SaturatedFat 15.5, Cholesterol 103.7, Sodium 818, Carbohydrate 12.7, Sugar 0.4, Protein 25.6
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