Lemon Chicken Soup II

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

Step: 1

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.

Per Serving: 275 calories; protein 27.7g; carbohydrates 26.9g; fat 7g; cholesterol 65.6mg; sodium 100.2mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.