Lemon Chicken Soup II

SUBMITTED BY: MARLEE PHOTO BY: yahr

"A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 quarts chicken broth
5 cups chopped cooked chicken breast
1 cup uncooked white rice
3 lemons, juiced
1 bunch spinach, rinsed and chopped
2 large carrots, chopped
black pepper to taste

READ REVIEWS (19)

DIRECTIONS

In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 23, 2003 by Lois Lane

This soup is simple yet so delicious. The lemon makes the broth taste outstanding. (Use only fresh lemon juice.) If you like really tasty soup, then this is it. (And thanks for a rare soup recipe that doesn't use milk or eggs!) I poached the chicken breats in some chicken broth before cutting them up & adding them to soup. I added a little more rice than is mentioned. I used fresh spinach but I think you could easily use frozen & it would come out just as good.

12 users found this review helpful

Reviewed on Apr. 23, 2003 by *CHARISMA*

I thought this soup was very good. I made it with well-seasoned homemade chicken broth, and I did not have fresh spinach on hand, so I used frozen chopped spinach. I can tell that fresh spinach would give it a better flavor, so I will definitely not substitute next time. I served it with a Greek salad and warm, crusty bread, and I think it would also be very good as a first course with fish. Thank you for a flavorful, nutritious soup recipe - I will definitely be making this again.

5 users found this review helpful

Reviewed on Aug. 29, 2006 by ApplePieSF

I love the taste of this soup, but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice, then add the rice and simmer for 20 minutes, only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful!

4 users found this review helpful

MORE MEMBER REVIEWS