Kandi's Cream of Lemon Chicken Soup (crockpot)
Kandi's Cream of Lemon Chicken Soup (crockpot)

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kandi's cream of lemon chicken soup (crockpot). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Kandi's Cream of Lemon Chicken Soup (crockpot) is something which I’ve loved my whole life.

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To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
  1. Prepare 1 large white onion (diced)
  2. Make ready 2 large carrots (diced)
  3. Prepare 3 large stalks of celery (diced)
  4. Prepare 4 cup water
  5. Make ready 2 lemons
  6. Take 1 tbsp olive oil
  7. Make ready 1 lb chicken breast(s)
  8. Make ready 4 cup heavy cream (35% cooking cream)
  9. Get 4 tbsp heaping chicken soup base
  10. Take 4 tbsp heaping flour
  11. Take 4 large bay leaves intact
  12. Prepare 1 tbsp each basil, garlic powder, onion salt

You just drop the onion, celery, garlic, chicken, orzo or rice, stock, and water with some salt, and get cooking. Instructions Pour chicken broth into slow cooker; whisk in flour, being sure to whisk out any lumps. Add vinegar, almond milk and chicken. Heat canola oil in a large skillet over medium heat.

Steps to make Kandi's Cream of Lemon Chicken Soup (crockpot):
  1. 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)
  2. Turn crockpot on high and let cook for 3h or until boiling
  3. 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
  4. Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
  5. Cut chicken breasts into small cubes
  6. Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
  7. Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
  8. In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
  9. Continue cooking on high for one hour or until desired thickness
  10. Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
  11. 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)
  12. Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!

Add vinegar, almond milk and chicken. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Creamy Lemon Chicken Soup with Spinach: A FABULOUS Keto Chicken Soup Recipe with Lemon, Parmesan, and Veggies. There's nothing I love more in the dead of winter, than a big steaming pot of chicken soup.

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