Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, lemon chicken soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lemon chicken soup is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Lemon chicken soup is something that I’ve loved my whole life. They are nice and they look fantastic.
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 get started with this particular recipe, we have to first prepare a few components. You can cook lemon chicken soup using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon chicken soup:
- Prepare 3 plump raw chicken breasts
- Prepare 1 1/2 large carrots (peeled)
- Prepare 1 yellow onion
- Make ready 1 1/2 lemons
- Take 2 pints (8 cups) heavy cream
- Get 1 can chicken broth
- Take Handful small red potatoes, cut in half
- Get Pinch Dried basil leaves, garlic powder, chicken bullion cube
- Prepare Onion powder, old bay seasoning
- Get Minced garlic
- Get 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’s going to wrap it up for this exceptional food lemon chicken soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
