Best 3 Roast Lemon Chicken And Rice Soup Recipes
Indulge in a delightful symphony of flavors with our Roast Lemon Chicken and Rice Soup, a culinary masterpiece that combines the tangy zest of lemon with the savory richness of chicken and aromatic rice. Embark on a culinary journey with our diverse selection of recipes, meticulously crafted to tantalize your taste buds and warm your soul. Discover the classic comfort of Chicken Noodle Soup, a timeless recipe that exudes simplicity and wholesome goodness. Experience the vibrant flavors of Mexican Chicken Soup, a fiesta of bold spices and fresh ingredients that will transport you to the heart of Mexico. For a taste of rustic charm, try our hearty Italian Wedding Soup, where tender meatballs and delicate pasta dance harmoniously in a flavorful broth. And for a touch of elegance, our French Onion Soup beckons with its caramelized onions, rich beef broth, and a golden-brown crouton crown. Each recipe promises a unique culinary adventure, inviting you to savor the essence of homemade goodness.
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LEMON CHICKEN & RICE SOUP
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
Time 4h50m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
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, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 612mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
LEMON CHICKEN SOUP
Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four
Provided by Liberty Mendez
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
- Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don't scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.
Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium
CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON
This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
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.)
Tips:
- To save time, use a rotisserie chicken instead of roasting your own. Just be sure to remove the skin before adding it to the soup.
- If you don't have any lemon zest, you can use 1 teaspoon of lemon juice instead.
- If you want a thicker soup, add 1/4 cup of all-purpose flour or cornstarch to the chicken broth before adding the rice.
- For a more flavorful soup, use chicken broth instead of water.
- If you don't have any fresh parsley, you can use 1/2 teaspoon of dried parsley instead.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This Roast Lemon Chicken and Rice Soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and is sure to please the whole family. Plus, it is a great way to use up leftover chicken. So next time you have a rotisserie chicken, be sure to try this soup!
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