Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, lemon chicken soup. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Lemon chicken soup is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lemon chicken soup is something that I’ve loved my whole life.
Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. Just before ladling the soup into bowls, stir in peas, parsley, lemon juice, and lemon zest. Serve with your favorite crusty bread and a glass of white wine. Bring to a boil over medium-high heat.
To begin with this recipe, we must first prepare a few components. You can have lemon chicken soup using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon chicken soup:
- Prepare 3 plump raw chicken breasts
- Make ready 1 1/2 large carrots (peeled)
- Take 1 yellow onion
- Take 1 1/2 lemons
- Get 2 pints (8 cups) heavy cream
- Prepare 1 can chicken broth
- Prepare Handful small red potatoes, cut in half
- Get Pinch Dried basil leaves, garlic powder, chicken bullion cube
- Make ready Onion powder, old bay seasoning
- Make ready Minced garlic
- Make ready Salt (I ised kosher), pepper, olive oil
In a large Dutch oven or soup pot with a lid, heat the oil, three turns of the pan, over medium-high. Add the onion, leek, celery, carrot, thyme, garlic, bay leaf, and lemon zest. Season with salt and pepper and cover the pot. Season with salt and pepper and our in the stock, water, and lemon juice.
Instructions to make Lemon chicken soup:
- Dump 1 can chicken broth, 2 cans of water (from chicken broth), chicken bullion cube (broken in half), a few shakes of garlic powder, onion powder, salt, pepper & old bay. Let come to boil. In the meantime, wash chicken (run under warm water) and cut into thirds, put in bowl. Cut ends off lemon and squeeze over chicken. Add a few shakes garlic powder & a a small spoonful of minced garlic into bowl. Mix around.
- Once liquid is boiling, add potatoes, a few lemon slices and chicken to pot. Put lid on, but not all the way, let cook 20 minutes.
- While the chicken is boiling, dice onions and let saute over some oil on medium heat. Once translucent, slice carrots and add to pan, switch to medium high heat. Cook until a little brown.
- Once 20 min is up, remove most of broth leaving just a little in pot, remove chicken and put on cutting board. Add vegetable mixture to pot & 8 cups of heavy cream. Put a few more lemon slices, basil, salt, pepper & garlic powder (to your liking).
- Shred chicken, add back to pot. Add shake of salt, some pepper & more dried basil. Add a splash of water. Partially cover & let cook 15min, occasionally stirring.
- Serve with lemon, or take lemon slices out, depending on your taste. Enjoy!
Season with salt and pepper and cover the pot. Season with salt and pepper and our in the stock, water, and lemon juice. Bring it all to a boil, then stir in the rice, add the bay leaf, and knock down the heat to a simmer. Stir in the chicken and cook for just a few minutes longer, until the chicken is heated through. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
So that is going to wrap this up for this special food lemon chicken soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
