Lemon Chicken Soup Recipe by Elyse Rose
Cooking Instructions 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! 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. 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. 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. 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). 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. 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! 6 Serve with lemon, or take lemon slices out, depending on your taste. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Stuffing and Herb Green Bean Casserole Garlic Red-Skinned Mashed Potatoes Sweet and Sour Chicken Crispy Bean Burritos Bowtie Lasagna Stuffing and Herb Green Bean Casserole Garlic Red-Skinned Mashed Potatoes Sweet and Sour Chicken Crispy Bean Burritos Bowtie Lasagna Crunchy bites Toast pan cake Turkey 🦃 Tator Tot Casserole 🥘 Takeout Lemon Chicken Goat cheese tartlettes Egg in a hole sandwich Chili Potatoes apples salad Nutella Banana Smoothie Wifey’s favorite Greek Salad Crunchy bites Toast pan cake Turkey 🦃 Tator Tot Casserole 🥘 Takeout Lemon Chicken Goat cheese tartlettes Egg in a hole sandwich Chili Potatoes apples salad Nutella Banana Smoothie Wifey’s favorite Greek Salad