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Wikibooks
Chicken Soup with Cream and Lemon
Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!
Ingredients
ScaleNo serving count in the source — scale by factor
- shredded cooked chicken, shredded, cooked2 cup
- chicken broth3 cup
- freshly-squeezed lemon juice, freshly squeezed1/4 cup
- lemon zest, finely grated2 tbsp
- garlic, minced1 tbsp
- kosher salt, to taste
- freshly ground black pepper, to taste, freshly ground
- onion, medium, finely diced1
- celery, chopped4 rib
- heavy cream1/2 cup
- fresh thyme12 sprig
- fresh rosemary, fresh5 sprig
- olive oil2 tbsp
- carrot, large, finely diced1/2
- bay leaves3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Heat oil in a large pot over medium low heat. Add garlic, onion, celery, carrot, and a pinch of salt, and cook until onion is translucent. Avoid browning if you wish to keep the soup lighter in color.
Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.
Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving.