Best Quick Chicken Lemon Soup Recipes

Quick Lemon Chicken Soup image

Provided by Bill Hilbrich

Categories Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 10

1 small onion, cut in 1/2 inch pieces
1 carrot, washed,but not peeled and cut into penny size rounds
1 clove garlic, crushed and diced
1 boneless skinless chicken breast, cut into 1/4 inch cubes
1 teaspoon basil
2 (15 ounce) cans chicken stock
2 cups dry pasta (I like flat noodles)
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons lemon juice

Steps:

Heat the oil in a medium size pan, melt the butter in the oil and then saute onions until transparent.
Add garlic and the chicken.
Stir until meat turns white.
Add carrots, basil, and chicken stock, and simmer for 30 minutes or until the carrots are tender.
Add pasta and simmer for an additional 15 minutes.
After the soup has been poured into a bowl, add one tablespoon of lemon juice to each serving.

QUICK CHICKEN LEMON SOUP image

Yield 4 servings

Number Of Ingredients 10

1.5 quarts chicken stock
1/2 cup short-grain white rice
sea salt to taste
1 skinless, boneless chicken breast, cut into matchsticks
3T fresh lemon juice
3 large egg yolks
1/c grated Parmigiano-Reggiano
freshly grated nutmeg to taste
freshly ground white pepper to taste
fresh flat-leaf parsley for garnish

Steps:

1) In large pot, bring broth to boil over high heat. Lower heat; add rice and salt. Simmer covered for 5 minutes. Add chicken and simmer for more. Taste for seasoning. (this can be done several hours in advance) 2) In large bowl, combine lemon juice and egg yolks, and whisk to blend. Add half the cheese and whisk to blend. Set aside. 3) At serving time, add a ladle of warm (not boiling) soup to the egg mixture and whisk to blend. Pour mixture back into stockpot, whiskly briskly until well blended. Add grating of nutmeg, pepper, and taste for seasoning. Serve in warmed shallow bowls, garnished with remaining cheese and parsley.