Kandi's Cream of Lemon Chicken Soup (crockpot)
Kandi's Cream of Lemon Chicken Soup (crockpot)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, kandi's cream of lemon chicken soup (crockpot). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Kandi's Cream of Lemon Chicken Soup (crockpot) is something which I have loved my whole life. They are fine and they look wonderful.

Low Prices on Condensed Cream Of Chicken Soup. Crockpot Chicken N' Rice, Chicken Vegetable Soup, Crockpot Chicken 'N Rice, etc. In this easy cooking video, I slow cook some boneless skinless chicken thighs, in Cream of Mushroom Soup, in my Crock-Pot slow cooker. Crockpot Tuscan White Bean and Lemon Soup.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
  1. Make ready 1 large white onion (diced)
  2. Get 2 large carrots (diced)
  3. Take 3 large stalks of celery (diced)
  4. Take 4 cup water
  5. Get 2 lemons
  6. Make ready 1 tbsp olive oil
  7. Make ready 1 lb chicken breast(s)
  8. Make ready 4 cup heavy cream (35% cooking cream)
  9. Make ready 4 tbsp heaping chicken soup base
  10. Take 4 tbsp heaping flour
  11. Get 4 large bay leaves intact
  12. Make ready 1 tbsp each basil, garlic powder, onion salt

Instructions Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps. Add vinegar, almond milk and chicken. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste.

Steps to make Kandi's Cream of Lemon Chicken Soup (crockpot):
  1. 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)
  2. Turn crockpot on high and let cook for 3h or until boiling
  3. 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
  4. Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
  5. Cut chicken breasts into small cubes
  6. Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
  7. Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
  8. In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
  9. Continue cooking on high for one hour or until desired thickness
  10. Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
  11. 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)
  12. Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!

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. This slow cooker chicken and rice soup is perfecty for a chilly night or whenever someone is feeling under the weather. Tender chicken, rice, and plenty of veggies make this a healthy dinner option.

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