Cookbook:Chicken Soup with Cream and Lemon

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Cookbook | Ingredients | Recipes

Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!

Ingredients[edit | edit source]

2 cups shredded cooked chicken
3 cups chicken broth
1/4 cup freshly squeezed lemon juice
2 Tbs lemon zest, finely grated
1 Tbs minced garlic
Kosher salt and freshly ground black pepper, to taste
1 medium onion, finely diced
4 ribs celery, chopped
1/2 cup heavy cream
12 sprigs fresh thyme
5 sprigs fresh rosemary
2 Tbs olive oil
1/2 large carrot, finely diced
3 bay leaves

Directions[edit | edit source]

  1. 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.
  2. Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.
  3. Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving.

Notes, Tips, and Variations[edit | edit source]

If you're feeling adventurous, add some cayenne, hot sauce, or red pepper flakes to add some heat! Chipotle chiles also work beautifully.