I used to just eat canned soups. Then I started making my own soup and suddenly canned soups tasted kind of... well... not that good. And I am not even a soup expert. Ideal soups are made with homemade chicken or beef stock, but I just don't always get around to that. But I do what I can when I can. It's just so nice to know exactly what's going into your soup!
Chicken Lemon Soup
(makes about 4 quarts)
3 quarts water
3 skinless chicken breasts
4 chicken bouillon cubes
1 T olive oil
1 clove garlic, minced
3 celery ribs, chopped
3/4 c. onion, finely chopped
3 medium carrots, sliced
2 t. lemon zest
1 bay leaf
1/2 cup loosely packed fresh parsley
2 t. salt
lemon slices for topping/garnish (optional)
Bring chicken and 3 quarts water to a boil over medium high heat. Reduce heat to low and simmer, covered, for one hour. Remove chicken from liquid and let cool about 15 minutes. Shred chicken and return to liquid. Add 3 cups water.
In saute pan, saute onion, garlic, and celery in olive oil over medium heat for about 5-6 minutes, until tender. Add to pot with chicken. Add carrots, lemon zest, and bay leaf. Cover and cook on medium heat for 20 minutes, until carrots are tender. Add parsley and stir. Serve with lemon slice garnish if desired. (Bay leaf should be removed before serving).
**To freeze, cool, and separate into desired freezer containers.Cover tightly and freeze up to several months. (Mine never lasts that long!) To reheat, thaw in refrigerator overnight and pour into crock pot to continue thawing/ warming for several hours, or else heat in saucepan on stove. Individual serving sizes can be microwaved. Enjoy!
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