Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, kandi's cream of lemon chicken soup (crockpot). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Kandi's Cream of Lemon Chicken Soup (crockpot) is something that I have loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can have kandi's cream of lemon chicken soup (crockpot) using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Take 1 large white onion (diced)
- Prepare 2 large carrots (diced)
- Take 3 large stalks of celery (diced)
- Take 4 cup water
- Make ready 2 lemons
- Take 1 tbsp olive oil
- Prepare 1 lb chicken breast(s)
- Prepare 4 cup heavy cream (35% cooking cream)
- Make ready 4 tbsp heaping chicken soup base
- Make ready 4 tbsp heaping flour
- Prepare 4 large bay leaves intact
- Take 1 tbsp each basil, garlic powder, onion salt
Add them into the slow cooker and turn the slow cooker to high. Combine the vegetables, salt, and chicken in the slow cooker. Coat the chicken mixture with flour. Sprinkle the flour over the chicken mixture and stir gently to coat.
Instructions to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Add chopped onion, carrots and celery with enough water to cover by an inch or two to crockpot (should be about 1/3rd of the size of your crockpot- adjust recipe accordingly to fit your crockpot)
- Turn crockpot on high and let cook for 3h or until boiling
- While veggies are cooking: take the 2 lemons, slice top off of each and gently squeeze juice into small dish (~2 tbsp worth) leaving lemons intact
- Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
- Cut chicken breasts into small cubes
- Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
- Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
- In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
- Continue cooking on high for one hour or until desired thickness
- Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
- Add lemon slices (they'll float on top) continue cooking on low for another 30-45mins, turn off crockpot, remove lemon slices using a slotted spoon (if you leave them longer they will begin to leave a bitter taste to the soup and the lemon taste will overpower the soup)
- Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!
Coat the chicken mixture with flour. Sprinkle the flour over the chicken mixture and stir gently to coat. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
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