Lemon chicken soup

Name: Lemon chicken soup
Cuisine: American
Ingredients: 3 plump raw chicken breasts; 1 1/2 large carrots (peeled); 1 yellow onion; 1 1/2 lemons; 2 pints (8 cups) heavy cream; 1 can chicken broth; Handful small red potatoes, cut in half; Pinch Dried basil leaves, garlic powder, chicken bullion cube; Onion powder, old bay seasoning; Minced garlic; Salt (I ised kosher), pepper, olive oil

Elyse Rose @elyserose

USA

I decided to try something new and ordered the lemon chicken from a Chineese restaurant, it was really good. I really like soup and was looking up lemon chicken soup recipes, they all involved a croc-pot. I am not a big croc-pot user, so I decided to try to come up with something inspired from the recipe i saw online. I saute the vegetables before putting in soup to save time. It came out very good. I also like to cook chicken myself & not use rotisserie chicken from the store in soup.

Elyse Rose @elyserose

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Ingredients

3plump raw chicken breasts
1 1/2large carrots (peeled)
1yellow onion
1 1/2lemons
2 pints (8 cups)heavy cream
1 canchicken broth
Handfulsmall red potatoes, cut in half
PinchDried basil leaves, garlic powder, chicken bullion cube
Onion powder, old bay seasoning
Minced garlic
Salt (I ised kosher), pepper, olive oil

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Steps

1

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.
2

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.
3

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.
4

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).
5

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.
6

Serve with lemon, or take lemon slices out, depending on your taste. Enjoy!