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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kandi's cream of lemon chicken soup (crockpot). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Kandi's Cream of Lemon Chicken Soup (crockpot) is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook kandi's cream of lemon chicken soup (crockpot) using 12 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):
  1. Prepare 1 large white onion (diced)
  2. Take 2 large carrots (diced)
  3. Take 3 large stalks of celery (diced)
  4. Make ready 4 cup water
  5. Get 2 lemons
  6. Make ready 1 tbsp olive oil
  7. Take 1 lb chicken breast(s)
  8. Make ready 4 cup heavy cream (35% cooking cream)
  9. Take 4 tbsp heaping chicken soup base
  10. Get 4 tbsp heaping flour
  11. Make ready 4 large bay leaves intact
  12. Get 1 tbsp each basil, garlic powder, onion salt
Steps to make Kandi's Cream of Lemon Chicken Soup (crockpot):
  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 (they'll 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!

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