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Ingredients - Kandi's Cream of Lemon Chicken Soup (crockpot):
- Get 1 of large white onion (diced)
- Prepare 2 of large carrots (diced)
- Get 3 for large stalks of celery (diced)
- Give 4 cup - water
- You need 2 lemons
- Take 1 tbsp for olive oil
- Need 1 lb chicken breast(s)
- Prepare 4 cup of heavy cream (35% cooking cream)
- Need 4 tbsp - heaping chicken soup base
- Require 4 tbsp - heaping flour
- Give 4 for large bay leaves intact
- Provide 1 tbsp - each basil, garlic powder, onion salt
Kandi's Cream of Lemon Chicken Soup (crockpot) making:
- 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)
- Turn crockpot on high and let cook for 3h or until boiling
- 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
- Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
- Cut chicken breasts into small cubes
- Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
- Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
- In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
- Continue cooking on high for one hour or until desired thickness
- Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
- 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)
- Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!
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