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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kandi's cream of lemon chicken soup (crockpot). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

How to make lemon chicken orzo soup in the Crockpot. I suggest stirring it every so. In this easy cooking video, I slow cook some boneless skinless chicken thighs, in Cream of Mushroom Soup, in my Crock-Pot slow cooker. This Crockpot Chicken Noodle Soup is hearty and comforting, yet incredibly easy to make!

Kandi's Cream of Lemon Chicken Soup (crockpot) is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Kandi's Cream of Lemon Chicken Soup (crockpot) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Kandi's Cream of Lemon Chicken Soup (crockpot):

1. Take 1 large white onion (diced)
2. Take 2 large carrots (diced)
3. Prepare 3 large stalks of celery (diced)
4. Make ready 4 cup water
5. Get 2 lemons
6. Take 1 tbsp olive oil
7. Get 1 lb chicken breast(s)
8. Get 4 cup heavy cream (35% cooking cream)
9. Get 4 tbsp heaping chicken soup base
10. Get 4 tbsp heaping flour
11. Take 4 large bay leaves intact
12. Take 1 tbsp each basil, garlic powder, onion salt

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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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