Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive 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 tasty. This is gonna smell and look delicious.
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Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Kandi's Cream of Lemon Chicken Soup (crockpot) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have kandi's cream of lemon chicken soup (crockpot) using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Prepare 1 large white onion (diced)
- Make ready 2 large carrots (diced)
- Get 3 large stalks of celery (diced)
- Take 4 cup water
- Get 2 lemons
- Take 1 tbsp olive oil
- Get 1 lb chicken breast(s)
- Take 4 cup heavy cream (35% cooking cream)
- Take 4 tbsp heaping chicken soup base
- Make ready 4 tbsp heaping flour
- Make ready 4 large bay leaves intact
- Get 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.
Steps 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.
So that is going to wrap this up for this special food kandi's cream of lemon chicken soup (crockpot) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
