Lemon chicken soup. Okay, it's up to you if you want to eat pasta during Sugar Free January, but one of the things I love about DeLallo, a brand that we have worked with for years and years and. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. A light and healthy recipe with bold Greek flavors.
The soup is thickened with eggs, and its flavor is brightened with lemon.
Chicken Soup is the perfect meal any time of day all year long!
This Lemon Chicken Soup will warm you from the inside out, especially during this winter weather.
You can cook Lemon chicken soup using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lemon chicken soup
- It's 3 of plump raw chicken breasts.
- Prepare 1 1/2 of large carrots (peeled).
- Prepare 1 of yellow onion.
- Prepare 1 1/2 of lemons.
- You need 2 pints (8 cups) of heavy cream.
- Prepare 1 can of chicken broth.
- Prepare Handful of small red potatoes, cut in half.
- Prepare Pinch of Dried basil leaves, garlic powder, chicken bullion cube.
- It's of Onion powder, old bay seasoning.
- You need of Minced garlic.
- You need of Salt (I ised kosher), pepper, olive oil.
Cozy on up to a big bowl of t! We swap out the noodles for cannellini beans for added protein and fiber with way less calories! Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup.
Lemon chicken soup instructions
- 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!.
Lemon chicken soup, coming right up! This is the best way to come out of the winter funk. You know, the January and February winter funk when the holidays are over. This vibrant lemon and egg soup may cause you to weep with joy upon mastery. The subtle flavor of this soup (lemon, chicken, eggs) is made that much tastier by the velvety texture of the finished soup.