This soup is so delicious.. We love it! I love tangy food, especially soups, so this dish is perfect anytime for me. I put butter in my clear soup for the first time, and it tastes great. I planned to serve this dish to a group of friends for lunch, but because we did not have enough time to cook the chicken (they had to leave within 30 minutes for a tee time that was scheduled too soon!), we opted for vegetable soup instead. Too bad, they would have loved this! Next time!TANGY CHICKEN SOUPYield: Serves 6
Ingredients:
2 quarts of water
2 quarts of chicken broth
2 bone-in chicken breast
1/3 cup butter
1 clove garlic, minced
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1/3 cup lemon juice
2 tablespoon lemon rind
crackers for garnishing, such as oyster or saltine
salt and pepper to taste
Directions:
- In a large soup pot, melt the butter, then add the garlic and stir until brown. Add onions and cook until soft. Add the 2 quarts of water and the chicken breasts, boil and then simmer until the skin starts to fall off from the bone. Be sure to skim off foam while it cooks.
- Remove the chicken from the pot, and pick the meat off the bones. Then add the broth in the pot.
- Then put the chicken meat back, add the celery, carrots, lemon rind and lemon juice. Cook until the vegetables are done. ( I like undercooked vegetables so I turned the heat off once my vegetables start to cook, then I cover the pot, the heat in the covered pot cooks my veggies perfectly).
- Serve warm, garnish with a slice of lemon and crackers.
- Salt and pepper to taste.
Wednesday, May 15, 2013
#105 Tangy Chicken Soup
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