Lemon Chicken Soup
The perfect soul-comforting stew for blustery days. This is a variation of a recipe from a cookbook I found in college called Practical Cooking.
Ingredients
- 4 Tbsp butter or olive oil
- 8 shallots thinly sliced
- 2 garlic cloves thinly sliced
- 2 celery stalks thinly sliced
- 1 1/2 cups pre-cooked chicken
- 3 lemons
- 2 qts chicken stock
- 1/4 tsp crushed red pepper
- Cappellini, cooked rice, or alphabet pasta
- 2/3 cup heavy cream
- fresh parsley for garnish
- lemon slices for garnish
Instructions
- Sauté the shallots, garlic, carrots and celery in the butter in a big pot.
- Thinly pare the lemons & blanche them. (Boil the lemon peels in water for 3 mins, strain, and drop in ice water for a few minutes to cook and preserve color.)
- Squeeze the lemon juice in a bowl.
- Add the lemon peel and chicken stock to the veggies in the pot. Pour some or all of the lemon juice into the pot. (Depending upon how “lemony you want it…. I prefer about ⅔ of the lemon juice.)
- Add in the crushed red pepper.
- Bring it all to a boil on low heat and simmer for 40 mins, stirring every once in a while.
- Add the pasta (or cooked rice) and let it cook until al dente (this is why I like the nests… they take 3 mins)
- Add the heavy cream. Heat through but don’t boil once you’ve added the cream or it’ll curdle.
- salt and pepper to taste.
- Pour into bowls, add the parsley & eat!
Tried this recipe?Let us know how it was!
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