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  • Lauren K

    Lemon & Chicken Soup Ingredients: 4 tbsp butter 8 shallots, thinly sliced 2 carrots, thinly sliced 2 celery stalks, thinly sliced 1 1/2 cups precooked chicken.. ( I used some grilled drumsticks we'd just made) 3 lemons 2 quarts chicken stock Angel hair nests (you can do angel hair if can't find the pasta nests.) 2/3 cup heavy cream (I'm sure you could substitute this if you were trying to be healthier but it is good.) salt & pepper Fresh Parsley & Lemon Slices to garnish Directions: 1. Cook the shallots, carrots & celery in the butter in a big pot. 2. Thinly pare the lemons & boil the lemon peels in water for 3 mins. Squeeze the lemon juice in a bowl. 3. Add the lemon peel, (Ok this is so new to me! Yes, you can eat lemon peels once they're blanched!) lemon juice and chicken stock to the veggies in the pot. Bring it all to a boil on low heat and simmer for 40 mins, stirring every once in a while. 4. Add the pasta and let it cook (this is why I like the nests... they take 3 mins) Add salt & pepper to taste and add the heavy cream. (mm mmm mmm) Heat through but don't boil once you've added the cream or it'll curdle. 5. Pour into bowls, add the parsely & Eat!

  • Charity Dye

    Chicken lemon soup - reminds me that my mom has a to die for lemon chicken soup recipe, now I must find it

  • Lauren

    Pure style home's lemon chicken soup #Soup

  • Wendy Benoit

    chicken noodle soup

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