Recipe: To Try At Home Kandi's Cream of Lemon Chicken Soup (crockpot)

Recipe: To Try At Home Kandi's Cream of Lemon Chicken Soup (crockpot) Delicious, fresh and tasty.

Kandi's Cream of Lemon Chicken Soup (crockpot). TIP - When cooking chicken, it almost always turns out better when cooked on high. Heat canola oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste.

Whisk in the lemon juice until combined.

This slow cooker soup is a semi-homemade version that coaxes all of the flavor out of a rotisserie chicken.

Do the prep work the day before and toss the broth-making ingredients into the slow cooker in the morning.

You can have Kandi's Cream of Lemon Chicken Soup (crockpot) using 12 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Kandi's Cream of Lemon Chicken Soup (crockpot)

1. It’s 1 of large white onion (diced).

2. Prepare 2 of large carrots (diced).

3. It’s 3 of large stalks of celery (diced).

4. You need 4 cup of water.

5. It’s 2 of lemons.

6. It’s 1 tbsp of olive oil.

7. You need 1 lb of chicken breast(s).

8. Prepare 4 cup of heavy cream (35% cooking cream).

9. You need 4 tbsp of heaping chicken soup base.

10. You need 4 tbsp of heaping flour.

11. You need 4 of large bay leaves intact.

12. It’s 1 tbsp of each basil, garlic powder, onion salt.

It's a snap to finish when you get home. —Beth Jacobson, Milwaukee, Wisconsin Easily made in the instant pot, or in your crockpot, I promise this Healthy Lemon Chicken Soup will make you want to enjoy soup year round!.

For me, there is nothing more comforting than cozy-ing up on the couch with a bowl of soup.

Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste.

Remove chicken from the slow cooker and shred, using two forks.

Kandi's Cream of Lemon Chicken Soup (crockpot) instructions

1. 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).

2. Turn crockpot on high and let cook for 3h or until boiling.

3. 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.

4. Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later.

5. Cut chicken breasts into small cubes.

6. Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later.

7. Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot.

8. In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot.

9. Continue cooking on high for one hour or until desired thickness.

10. Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins.

11. Add lemon slices (theyll 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).

12. Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!.

Discover classic and creative ways to make the most of your slow cooker with this week-by-week cooking guide, where you'll find our best menu ideas, mains, sides and more.

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Remove the chicken from the skillet.

Stir the soup, water, parsley, paprika and pepper in the skillet and heat to a boil.

Return the chicken to the skillet.