Tuesday, March 26, 2013

Scrumptious Soups: Lemon chicken soup

It is a normal tumultuous mid-west spring: a beautiful weekend in the 50's spent hiking in the woods is followed by snow storms and rain. And mud. Lots of mud. It is par for Ohio weather, but it can wear on you. This soup is perfect for spring: the hearty flavors warm the belly while the brightness added by the lemon juice hint of more spring to come.

Lemon Chicken Soup

  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini, diced
  • 2 carrots, diced
  • 8 ounces of mushrooms, sliced
  • 8 cups chicken stock
  • Zest and juice from one lemon
  • 2 cups cooked, shredded chicken - this is where you use left overs from your roasted chicken
  • 1 can canellini beans, drained and rinsed
  • Red pepper flakes for garnish (optional)
  • Salt and pepper, to taste
  1.  In a large stock pot, warm the olive oil and add your veggies as you chop them. Once they're all in the pot, saute for a few minutes longer or until they start to become tender. 
  2. Add the chicken, chicken stock, lemon juice and zest, beans and crushed red pepper. Bring to a boil and taste your seasonings. Add salt and pepper, if needed. If soup is too thick, add more stock or water. 
What dish is your favorite to warm your belly on a chilly evening? 

He has a condition called fill-up-the-pot-itis and I inherited it directly from him: if we have a cooking vessel, we fill it up. My mom recently banned him from using the largest stock pot because he kept making too much soup!  

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