Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kandi's cream of lemon chicken soup (crockpot). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Kandi's Cream of Lemon Chicken Soup (crockpot) is something that I have loved my whole life.
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To begin with this particular recipe, we must first prepare a few components. 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):
- Make ready 1 large white onion (diced)
- Take 2 large carrots (diced)
- Take 3 large stalks of celery (diced)
- Make ready 4 cup water
- Prepare 2 lemons
- Take 1 tbsp olive oil
- Get 1 lb chicken breast(s)
- Take 4 cup heavy cream (35% cooking cream)
- Prepare 4 tbsp heaping chicken soup base
- Prepare 4 tbsp heaping flour
- Prepare 4 large bay leaves intact
- Prepare 1 tbsp each basil, garlic powder, onion salt
Add them into the slow cooker and turn the slow cooker to high. Combine the vegetables, salt, and chicken in the slow cooker. Coat the chicken mixture with flour. Sprinkle the flour over the chicken mixture and stir gently to coat.
Instructions to make Kandi's Cream of Lemon Chicken Soup (crockpot):
- 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!
Coat the chicken mixture with flour. Sprinkle the flour over the chicken mixture and stir gently to coat. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaf; season with salt and pepper, to taste.
So that’s going to wrap it up for this special food kandi's cream of lemon chicken soup (crockpot) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
