Lemon chicken soup. A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings! Chicken Soup is the perfect meal any time of day all year long!
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.
You can have Lemon chicken soup using 11 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon chicken soup
- Prepare 3 of plump raw chicken breasts.
- It's 1 1/2 of large carrots (peeled).
- It's 1 of yellow onion.
- It's 1 1/2 of lemons.
- Prepare 2 pints (8 cups) of heavy cream.
- You need 1 can of chicken broth.
- You need 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.
- It's of Salt (I ised kosher), pepper, olive oil.
Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon. This Greek lemon chicken soup is comforting, fresh, and nourishing! Lemon Chicken Orzo Soup - A chicken soup that's loaded with tiny bits of tender orzo, lean, protein rich chicken breasts, fresh veggies and seasoned with fresh lemon.
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!.
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. 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. Chicken soup is already relatively fool-proof, but we took it a step further and prepared this recipe in the But, if you're making our Lemon Chicken Soup when the weather outside is less of a winter.
