Lemon-Chicken Soup

Lemon-Chicken Soup Recipe
Photo: Southern Living

Yield:

Makes 5 1/2 qt.
Total time: 2 Hours, 15 Minutes

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Total: 2 Hours, 15 Minutes

Ingredients

6 skin-on, bone-in chicken breasts
2 large onions, chopped
5 celery ribs, chopped
2 garlic cloves, minced
1 teaspoon olive oil
1 (1-lb.) package carrots, sliced
4 teaspoons lemon zest
2 bay leaves
2 teaspoons salt
1/2 cup loosely packed fresh flat-leaf parsley leaves
Toppings: cooked barley, cooked green beans, lemon slices

Preparation

1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour.

2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken.

3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.

4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Add parsley. Serve with desired toppings.

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note