Lemon Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Chicken breasts with bone in 1T + 1T Olive Oil2 Onions - chopped5 Celery Stalks - sliced 4 Carrots sliced 3 Garlic cloves chopped 3 Lemons 2 cups Canned Hominy 1/4 cup Pearl Barley4 cups Vegetable Stock (or Chicken)1/4 cup Fresh Parsley chopped2 cups fresh Spinach choppedBasil - optionalBay leaf - optionSalt and Pepper to taste
Remove chicken meat from bones (if there are any) - cut the chicken into cubes and squeeze juice of one lemon, sprinkle with salt - put in refrigerator.
Chop celery, onion, carrots, and the juice of two lemons and chicken bones, 2 lemon halves - drizzle with olive oil - toss to coat. Place under a broiler in the oven - toss every until browned but not burnt.
Meanwhile put the stock, rinsed canned hominy, pearl barley, chopped garlic (bay leaf and 1T of dried basil is also good) and 2 cups of water -simmer on low heat while the vegetable are roasting - about 20 min.
Once the vegetables and chicken bones are browned add 1 cup of water to the pan and stir to get all the crispy bits from the pan. Remove lemon halves. Add all of the roasted vegetables to the stock and simmer for 20 more minutes. Remove chicken rib pieces - if you let them cook too long the meat holding the ribs falls off and you can't get them out easily. Roasting lemons releases the oil from the rind, but they will make the stock bitter if you put them in the stock.
Heat 1T of olive oil in pan - stir fry chicken pieces until browned - but not cooked through. Add to the stock and simmer 20 more minutes or a bit longer. Check a piece of chicken to make sure it is cooked through - this will vary depending on how big your chicken pieces are.
Chop spinach and fresh parsley and add in the last 10 minutes of cooking. Season to taste. Serve with a little zest of lemon on top.
6 - 1 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user IFLOURISH.
Chop celery, onion, carrots, and the juice of two lemons and chicken bones, 2 lemon halves - drizzle with olive oil - toss to coat. Place under a broiler in the oven - toss every until browned but not burnt.
Meanwhile put the stock, rinsed canned hominy, pearl barley, chopped garlic (bay leaf and 1T of dried basil is also good) and 2 cups of water -simmer on low heat while the vegetable are roasting - about 20 min.
Once the vegetables and chicken bones are browned add 1 cup of water to the pan and stir to get all the crispy bits from the pan. Remove lemon halves. Add all of the roasted vegetables to the stock and simmer for 20 more minutes. Remove chicken rib pieces - if you let them cook too long the meat holding the ribs falls off and you can't get them out easily. Roasting lemons releases the oil from the rind, but they will make the stock bitter if you put them in the stock.
Heat 1T of olive oil in pan - stir fry chicken pieces until browned - but not cooked through. Add to the stock and simmer 20 more minutes or a bit longer. Check a piece of chicken to make sure it is cooked through - this will vary depending on how big your chicken pieces are.
Chop spinach and fresh parsley and add in the last 10 minutes of cooking. Season to taste. Serve with a little zest of lemon on top.
6 - 1 1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user IFLOURISH.
Nutritional Info Amount Per Serving
- Calories: 204.7
- Total Fat: 4.0 g
- Cholesterol: 45.6 mg
- Sodium: 601.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.1 g
- Protein: 21.9 g
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