Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Lemon chicken cream soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lemon chicken cream soup?),it will help you,my kids.
Answer:
I made this one based on a suggestion here:
1 can (32 oz) chicken broth
1/2 cup raw rice
1 egg
juice 1 lemon
1 tablespoon chopped parsley
1/2 teaspoon chopped dill
salt to taste
Heat stock, add rice and cook 20 minutes. Whisk lemon, egg, parsley. . Blend broth/rice into egg mix. Heat 2 more minutes, stir in dill. Salt to taste.
I don't know what the question is, but it is Greek.
Greek Lemon Chicken Soup
Recipe #13990213 ratings
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
by LAURIE Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
1 (46 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup uncooked rice
2 cups diced cooked chicken
1/4 cup fresh lemon juice
1/2 teaspoon lemon rind
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup;.
mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
http://www.recipezaar.com/139902...
Greek-Style Lemon Chicken Soup
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Scroll down to see more chicken soup recipes.
INGREDIENTS:
8 cups chicken broth
1/2 cup plus 1 tablespoon lemon juice
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup celery, chopped
4 tablespoons concentrated chicken base
freshly ground black pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup long-grain rice, cooked
1 to 1 1/2 cups cooked diced chicken
PREPARATION:
Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min.
Blend butter and flour in shallow bowl until smooth.
Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently.
Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.
Serves 6 to 8.
http://southernfood.about.com/od/chicken...
Another recipe
http://allrecipes.com/recipe/lemon-chick...
Lemon and cream would give you sour curdled soup.
Greek Lemon Chicken Soup
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice & pepper.
Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.
Add chicken and heat through but do not let boil or eggs will curdle.
To serve, ladle into bowls & garnish with lemon slices.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Lemon chicken cream soup?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lemon chicken cream soup?),it will help you,my kids.
Answer:
I made this one based on a suggestion here:
1 can (32 oz) chicken broth
1/2 cup raw rice
1 egg
juice 1 lemon
1 tablespoon chopped parsley
1/2 teaspoon chopped dill
salt to taste
Heat stock, add rice and cook 20 minutes. Whisk lemon, egg, parsley. . Blend broth/rice into egg mix. Heat 2 more minutes, stir in dill. Salt to taste.
I don't know what the question is, but it is Greek.
Greek Lemon Chicken Soup
Recipe #13990213 ratings
Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.
by LAURIE Requires Premium MembershipMy Notes
ONLY YOU see your private notes, and they print with the recipe.
1 (46 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup uncooked rice
2 cups diced cooked chicken
1/4 cup fresh lemon juice
1/2 teaspoon lemon rind
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup;.
mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
http://www.recipezaar.com/139902...
Greek-Style Lemon Chicken Soup
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Scroll down to see more chicken soup recipes.
INGREDIENTS:
8 cups chicken broth
1/2 cup plus 1 tablespoon lemon juice
1/2 cup carrot, shredded
1/2 cup onion, chopped
1/2 cup celery, chopped
4 tablespoons concentrated chicken base
freshly ground black pepper
1/4 cup butter, room temperature
1/4 cup all-purpose flour
8 egg yolks, room temperature
1 cup long-grain rice, cooked
1 to 1 1/2 cups cooked diced chicken
PREPARATION:
Combine broth, lemon juice, carrot, onion, celery, chicken base and pepper in Dutch oven and bring to boil over high heat. Reduce heat, cover partially, and simmer until vegetables are tender, about 20 min.
Blend butter and flour in shallow bowl until smooth.
Scrape butter mixture into hot soup a little at a time, stirring well after each addition. Simmer for 10 minutes, stirring frequently.
Meanwhile, beat yolks in large bowl of electric mixture on high speed until light and lemon colored. Reduce speed and gradually mix in some of the hot soup. Return mixture to saucepan and cook until heated through. Stir in rice and chicken.
Serves 6 to 8.
http://southernfood.about.com/od/chicken...
Another recipe
http://allrecipes.com/recipe/lemon-chick...
Lemon and cream would give you sour curdled soup.
Greek Lemon Chicken Soup
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice & pepper.
Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.
Add chicken and heat through but do not let boil or eggs will curdle.
To serve, ladle into bowls & garnish with lemon slices.
correctness,It's Non-profit and only for informational purposes.
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