Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, kandi's cream of lemon chicken soup (crockpot). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Kandi's Cream of Lemon Chicken Soup (crockpot) is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have kandi's cream of lemon chicken soup (crockpot) using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Get 1 large white onion (diced)
- Prepare 2 large carrots (diced)
- Take 3 large stalks of celery (diced)
- Get 4 cup water
- Make ready 2 lemons
- Make ready 1 tbsp olive oil
- Make ready 1 lb chicken breast(s)
- Take 4 cup heavy cream (35% cooking cream)
- Take 4 tbsp heaping chicken soup base
- Make ready 4 tbsp heaping flour
- Make ready 4 large bay leaves intact
- Prepare 1 tbsp each basil, garlic powder, onion salt
This Greek Lemon Chicken Soup is cozy, healthy, and loaded with Greek flavors like garlic, earthy olive oil, and feta cheese. Can you make this in a crockpot? Crockpot Chicken Gnocchi Soup - easy, comforting, lots of vegetables, no heavy cream. Perfect with crusty bread and a green salad.
Steps to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Add chopped onion, carrots and celery with enough water to cover by an inch or two to crockpot (should be about 1/3rd of the size of your crockpot- adjust recipe accordingly to fit your crockpot)
- Turn crockpot on high and let cook for 3h or until boiling
- While veggies are cooking: take the 2 lemons, slice top off of each and gently squeeze juice into small dish (~2 tbsp worth) leaving lemons intact
- Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
- Cut chicken breasts into small cubes
- Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
- Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
- In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
- Continue cooking on high for one hour or until desired thickness
- Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
- Add lemon slices (they'll float on top) continue cooking on low for another 30-45mins, turn off crockpot, remove lemon slices using a slotted spoon (if you leave them longer they will begin to leave a bitter taste to the soup and the lemon taste will overpower the soup)
- Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!
I'm super glad to see you, sitting there in my crockpot, all creamy and delicious. I will now put on my best sweatpants, my thickest socks, and get out my deepest bowl. This soup is traditionally called: Avgolemono soup it's a SUPER healthy, savory, creamy and delicious Chicken Soup. I wanted to try something different and. Crockpot Tuscan White Bean and Lemon Soup.
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