Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, kandi's cream of lemon chicken soup (crockpot). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Kandi's Cream of Lemon Chicken Soup (crockpot) is something which I have loved my entire life. They are nice and they look fantastic.
Easy Chicken Recipe Made With Two Of The Most Popular Flavors Perfectly Blended Together. A light and healthy recipe with bold Greek flavors. Once the chicken in in the crockpot, pour in the chicken stock, tuck in the onions, and top with the lemon and butter. TIP - When cooking chicken, it almost always turns out better when cooked on high.
To get started with this recipe, we must first prepare a few ingredients. You can cook kandi's cream of lemon chicken soup (crockpot) using 12 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- Prepare 1 large white onion (diced)
- Make ready 2 large carrots (diced)
- Take 3 large stalks of celery (diced)
- Make ready 4 cup water
- Make ready 2 lemons
- Get 1 tbsp olive oil
- Take 1 lb chicken breast(s)
- Get 4 cup heavy cream (35% cooking cream)
- Get 4 tbsp heaping chicken soup base
- Take 4 tbsp heaping flour
- Make ready 4 large bay leaves intact
- Get 1 tbsp each basil, garlic powder, onion salt
Wild Mushroom Ragout with Creamy Polenta Andrew Zimmern. Place the eggs in a medium bowl and beat lightly. Whisk in the lemon juice until combined. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil.
Instructions 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!
Whisk in the lemon juice until combined. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Slow Cooker Greek Chicken Lemon Rice Soup. If you're a fan of all things lemon you will love this soup! It is creamy and the lemon just gives the soup such a pop of flavor.
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