Sunday, December 6, 2009

Lemon Chicken Soup

I came across this recipe in Southern Living. The idea of lemon in a chicken soup was very appealing. It looked so soothing, warming, and satisfying- the perfect supper for a cold day.
This soup was everything I had hoped it would be. The broth had just a hint of lemon with lots of yummy flavor.

I changed up the recipe a bit. Here is the version I made tonight.


  • 4 skin-on, bone-in chicken breasts
  • celery tops
  • leek, cut into large pieces
  • salt and pepper
  • 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
  • Toppings: cooked barley, lemon slices

1. Bring water, celery, leeks, salt and pepper to a boil in a Dutch oven over medium-high heat; add chicken and reduce heat to low, and simmer 1 hour.

2. Remove chicken, reserving liquid, and let cool 15 minutes. Skin and de-bone chicken. Dice 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 diced chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Serve with desired toppings.

I only used four chicken breast halves instead of the six called for in the recipe. This turned out to be plenty of meat- the soup was packed with tender chicken. Also, the recipe called for boiling the chicken in just water, but I felt like doing so would deprive the meat and broth of an easy opportunity for a flavor boost.

I cooked some barley in a separate pot and served each bowl of soup with a scoop. It added substance and a good texture to the soup.

Art and Jacob really enjoyed this soup. Jacob especially liked the carrots.

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