Hey everyone, it is Brad, welcome to our 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. This time, I will make it a bit unique. This will be really delicious.
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Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Kandi's Cream of Lemon Chicken Soup (crockpot) is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this 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):
- Get large white onion (diced)
- Get large carrots (diced)
- Take large stalks of celery (diced)
- Make ready water
- Prepare lemons
- Prepare olive oil
- Make ready chicken breast(s)
- Prepare heavy cream (35% cooking cream)
- Take heaping chicken soup base
- Get heaping flour
- Take large bay leaves intact
- Get each basil, garlic powder, onion salt
The recipe for this Slow Cooker Greek Lemon Chicken Soup Avgolemono is beyond easy, as you'll see from the video below. You just drop the onion, celery, garlic, chicken, orzo or rice, stock, and water with some salt, and get cooking. Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps. Add vinegar, almond milk and chicken.
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!
Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps. Add vinegar, almond milk and chicken. Using a whisk, beat in Greek yogurt, garlic powder, onion powder, salt and pepper to taste. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste.
So that is going to wrap it up for this exceptional food kandi's cream of lemon chicken soup (crockpot) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
