Best 3 Chicken Risoni And Lemon Soup Recipes

GREEK LEMON CHICKEN SOUP

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.

CHICKEN, RISONI AND LEMON SOUP

Steps:

• Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
• Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
• Remove the chicken and shred and set aside.
• Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
• Divide between bowls and sprinkle with grated parmesan.

LEMON CHICKEN SOUP I

Steps:

• In a large soup pot, cook chicken in water until the meat begins to fall off the bone.
• Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat.
• In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup.
• Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.