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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I longed for it but never came across a recipe. I experimented with many versions before creating this one. âBrenda Tollett San Antonio, Texas Ingredients:
1/3 cup butter, cubed |
3/4 cup king arthur unbleached all-purpose flour |
6 cups chicken broth |
1 cup milk |
1 cup half-and-half cream |
1-1/2 cups cubed cooked chicken |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
dash ground nutmeg |
8 lemon slices |
Directions:
1. In a soup kettle or large saucepan, melt butter. Stir in flour until smooth; gradually add the broth, milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in the chicken, lemon juice, salt, pepper and nutmeg. Cook over medium heat until heated through, stirring occasionally. Garnish each serving with a lemon slice. Yield: 8 servings (2 quarts).
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