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Lemon Chicken Soup


6 cups chicken broth
1 chicken breast, cooked and shredded
2 carrots, chopped
1 stalk celery, chopped
1/2 onion, diced
1/4 cup rice or orzo, uncooked
1/2 cup lemon juice (2-3 lemons)
1/4 cup butter
1/4 cup flour
salt & pepper
lemon zest and/or parsey for garnish


1. In a large pot, start heating the broth.
2. In a small saucepan, make a roux - melt the butter then add the flour and stir until bubbly.
3. Add the onion to the roux and continue stirring for 3 minutes.
4. Add enough of the hot stock to the roux to almost fill the saucepan, stir well
5. Add the entire roux/broth mixture back into the broth pot, stir well.
6. Add the rest of the ingredients to the pot.
7. Bring to a boil, reduce heat, and simmer 20-30 minutes until rice/orzo is cooked and carrots are tender.
8. Garnish with parsley and lemon zest.