Best Lemon Chicken Soup And Salad Recipes

LEMON CHICKEN SOUP RECIPE

Lemon Chicken Soup Recipe image

Can any other recipe compare to the healing power of a warm bowl of chicken soup? It might just be the original comfort food.

Provided by Southern Living Editors

Time 4h30m

Yield Serves 9

Number Of Ingredients 11

Ingredients

9 cups reduced-sodium chicken broth
4 cups shredded cooked chicken (from 1 rotisserie chicken)
¾ cup chopped sweet onion (1 small onion)
¾ cup thinly sliced peeled carrots (2 large carrots)
½ cup thinly sliced celery (3 celery stalks)
½ cup dry white wine
2 ½ teaspoons kosher salt
8 ounces uncooked orzo pasta
¾ cup frozen English peas, thawed
¼ cup chopped fresh flat-leaf parsley
1 tablespoon lemon zest plus ¼ cup fresh juice (from 2 lemons)

Steps:

Combine broth, chicken, onion, carrots, celery, wine, and salt in a 6-quart slow cooker. Cover and cook on LOW until vegetables are tender, about 4 hours.
Increase heat to HIGH, and stir in orzo. Cover and cook until orzo is tender, 15 to 20 minutes. Stir in peas, parsley, zest, and juice.

GREEK LEMON CHICKEN SOUP

Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

Ingredients

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

LEMONY CHICKEN SALAD

Lemony Chicken Salad image

Every busy cook will appreciate the convenience of being able to prepare this refreshing salad ahead of time. And your family will enjoy a marvelous meal.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup Miracle Whip
1/3 cup sour cream
1-1/2 teaspoons lemon juice
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 cups diced cooked chicken
1/2 cup thinly sliced celery
1/2 cup chopped green pepper
1 large red apple, cut into 1/2-inch pieces
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1/2 cup chopped walnuts

Steps:

In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

Nutrition Facts :

LEMON CHICKEN SOUP

Lemon Chicken Soup image

Provided by Sandra Lee

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 (10.75-ounce) cans condensed chicken and rice soup (recommended: Campbell's)
3 cups low-sodium chicken broth (recommended: Swanson's)
1/3 cup lemon juice
3 egg yolks, lightly beaten
1 cooked, store-bought roasted chicken breast, shredded
1 tablespoon finely chopped fresh parsley leaves

Steps:

In a medium pot, over medium-high heat, add condensed chicken and rice soup, chicken broth and lemon juice. Bring to simmer.
In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into bowls and garnish with a pinch of fresh parsley.