Best Lemon Chicken And Rice Soup Recipes

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL

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.

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-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 LEMON SOUP W/RICE AND VEGETABLES

Steps:

• Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
• Add zest of lemon and rice.
• Stir.
• Add chicken broth and boil on low for approx 20 min until vegetables are tender.
• Add peas, chicken, lemon juice and parsley 5 minutes before serving.
• Add salt and pepper to taste.

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.

ROAST LEMON CHICKEN AND RICE SOUP

Steps:

• Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork.
• Bring stock to a simmer in a large saucepan over medium-high heat. Stir in rice, chicken, lemons, shallots, and pan juices, and simmer 1 minute. Remove from heat, and season with salt and pepper.
• Divide soup among 4 to 6 bowls, and season with lemon juice and dill.

TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE

Steps:

• Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

CHICKEN AND RICE SOUP WITH LEMON

Steps:

• In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.
• Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE

Steps:

• Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very 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 more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
• Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
• Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.

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;

CHEATER'S CHICKEN AND RICE SOUP WITH LEMON AND KALE

Steps:

• Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
• Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
• Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.

ROAST LEMON CHICKEN AND RICE SOUP

Steps:

• Bring rice, water, lemon zest, and 1/4 teaspoon salt to a boil in a medium saucepan. Stir once, reduce heat to low, and cover. Simmer until rice is cooked and water evaporates, about 15 minutes. Remove from heat, and let stand, covered, 5 minutes. Fluff rice with a fork and set aside. Set lemon wedges on a tray and place under the broiler until lightly browned. Heat olive oil in a large saucepan or dutch oven, sauté the shallots in pan until translucent. Add stock to the pan with the shallots and bring to a simmer over medium-high heat. Stir in rice and chicken. Lightly beat two eggs and combine with the juice of the second lemon in a small bowl, temper into the soup by slowly mixing a little bit of the soup into the bowl with the egg and lemon in order to bring it up to the temperature of the soup. Combine egg mixture into soup. Remove from heat, and season with salt and pepper. Divide soup among 4 to 6 bowls, and garnish with broiled lemon wedges and dill.

LEMON GINGER TURMERIC CHICKEN AND RICE SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat, add the onion, celery and carrots and cook until tender, about 7-10 minutes.
• Add the garlic, ginger, rosemary, thyme, turmeric, and cayenne, and cook, mixing, until fragrant, about a minute.
• Add the broth, rice and chicken, bring to a boil, reduce the heat and simmer, covered, until the rice is just tender, about 20 minutes.
• Remove the chicken, slice (or shred) and mix back into the soup.
• Add the lemon juice and parsley, season with salt and pepper to taste and enjoy!

CHICKEN SOUP WITH LEMON AND RICE

Steps:

• 1. Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4 minutes. Add the garlic and cook another minute.
• 2. Add the chicken broth and rice to the pot and bring to a simmer. Cook for about 15 minutes until the rice is cooked.
• 3. While the rice is cooking, whisk the eggs and lemon juice together.
• 4. Now take a ladle of the hot chicken broth and slowly add it to the egg mixture while whisking. Note: You want to raise the temperature of the eggs without cooking the eggs at this time.
• 5. Add the chicken, dill, salt, and pepper to the soup.
• 6. Now while stirring the soup slowly add the egg mixture to the soup. As the soup continues to cook it will thicken as the egg cooks.
• 7. Taste the soup and adjust the salt, pepper, and lemon juice.
• 8. The soup can be very thick at this point, more like a stew. I like to add more chicken broth to make it more soupy. You can add a garnish of lemon slices and fresh dill.

LEMON CHICKEN AND RICE SOUP

Steps:

• Into a large pot put in 8 cups of water and the whole chicken rack and the prepared vegetables. Turn on high and bring to a boil.
• Once it is boiling, cover and lower heat to medium and continue to boil for 30 minutes.
• Remove the chicken to cool and drain the chicken stock; discard the vegetables and set aside 1 1/2 cups of stock for later use.
• Add 2 cups of water to pot and pour the rest of the strained stock back into the pot. Turn the heat to medium.
• Once the chicken is cool enough; start removing all the leftover chicken from the chicken rack and put back into the warming stock.
• When the stock is boiling, add the rice, oregano, pepper and salt. Once the rice has finished cooking, lower the heat and simmer the stock.
• Tempering: Into a deep bowl add the eggs and whisk; then add the juiced lemon and continue whisking for a minute. Now pour 1 - 2 ounces of the cooled reserved stock (that you set aside earlier), into the egg mixture, making sure to whisk the whole time. Gradually, add all the remaining cooled stock back into the mixture, being careful not to curdle it.
• Take about 1 cup of the warm stock (chicken & rice mixture) and add it to the egg mixture, mixing well, before adding it all back into the warm pot of chicken and rice.
• Do not bring soup back to boiling as it will curdle the eggs. You want the soup to be warm but not too hot.
• Before serving, taste to see if it needs more seasonings, then garnish with chopped parsley and thin slices of lemon. Hope you enjoy!