If you love chicken soup, you have to try Lemon Chicken Soup. It’s chicken soup with a rich, yummy twist. This recipe comes from my dear friend Barbara, who is a fabulous cook. Barbara has the best sense of humor, is an amazing mom, raised UNBELIEVABLY talented children, is a spiritual giant, and has great style. And best of all, makes everyone feel loved. I have been wanting to try this soup forever, and finally did yesterday. It was SO good. I made it for a teacher luncheon at Bountiful High, and then made another batch for our family. Everyone in the family ate it up and loved it. Even the picky eaters!
Lemon chicken soup is comfort food all the way. I love the egg noodles and big pieces of chicken in this zesty, flavorful soup. The lemon flavor gives it an extra something that you don’t want to miss. I feel like lemon makes everything better. If this soup wasn’t already delicious on it’s own, the cream you add in at the end will take it to the next level. This soup can be made in under an hour and feeds 6-8 people. If you like soup leftovers, then you might want to double the recipe.
Lemon Chicken Soup travels well and is perfect for delivering to friends or family that need a little pick-me-up. My trick for transporting a slow cooker or large pot of soup without spilling is to place Saran wrap over the top of the pot or insert while the soup is hot. This will create a suction around the edge of the container. Then place the lid on top. The heat from the soup will create a seal around the edge and the lid will hold the plastic wrap in place. Also, do you know that chicken noodle soup is an anti-inflammatory? That means you basically have to eat this when you’re sick. Or well. Or anywhere in-between 🙂 If you love lemon and chicken together, try ABK’s Easy Lemon Chicken Dinner, or Lemon Pepper Chicken Kabobs with Soda Pop Marinade for dinner soon!
Lemon Chicken Soup
Lemon chicken soup is a twist on the classic favorite chicken noodle soup. If you love lemon chicken, you will love this fresh and hearty soup made with fresh lemon juice!
- 12 cups chicken broth or stock
- 1/2 cup lemon juice fresh squeezed is best
- 1/4 cup butter
- 1 pint whipping cream
- 8-10 oz egg noodle pasta I like “Country Pasta” brand
- 1/2 cup flour
- 1 1/2 cups cold water
- 2 cups boneless, skinless chicken about 2 breast halves
- 1 teaspoon poultry seasoning
- 1/2 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup fresh mushrooms optional
- 1 sliced lemon optional, for garnish
In small saucepan, combine 1 cup chicken broth, lemon juice and butter. Bring to boil, and let reduce to about 1/2 cup, takes about 1/2 hour to 45 mins. After reduced, take off heat, stir in cream and set aside.
While the mixture is reducing, place chicken in a large pot with poultry seasoning and 2 cups chicken broth. Cook on medium heat until chicken is cooked, about 6 minutes.
When chicken is cooked, remove chicken from pot, cut into small pieces and set aside. Add onions, carrots, celery, mushrooms to pot. Add remaining 9 cups broth to large pot and bring to boil. When broth is boiling, add pasta. Cook according to package directions, about 13 minutes for Country Style pasta.
Blend flour and water in a small bowl, and whisk into soup. Bring to boil once again, then reduce heat to low. Add cream mixture, chopped chicken and additional salt and pepper to taste. Heat through, but don’t boil.
- Barb’s note: Country Pasta is sold at Dicks, Costco, Smiths. Serves 6 hungry people or 8 polite people.
- Si’s note: I used 1/2 pint of cream and 1/2 pint of half and half.