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!
Ingredients
12cupschicken broth or stock
1/2cuplemon juice, fresh squeezed is best
1/4cupbutter
1pintwhipping cream
8-10ozegg noodle pasta, I like "Country Pasta" brand
1/2cupflour
1 1/2cupscold water
2cupsboneless, skinless chicken, about 2 breast halves
1teaspoonpoultry seasoning
1/2cuponion, chopped
1cupcarrots, chopped
1cupcelery, chopped
1cupfresh mushrooms, optional
1slicedlemon, optional, for garnish
Instructions
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.
Notes
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.