How to Prepare Perfect Kandi's Cream of Lemon Chicken Soup (crockpot) Very Easy

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Before you jump to Kandi's Cream of Lemon Chicken Soup (crockpot) recipe, you may want to read this short interesting healthy tips about The Meals You Pick To Eat Are Going To Effect Your Health.

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Citrus fruit will be one of the better things that you can have for your desserts, instead of having a piece of cake or ice cream. Citrus fruits in addition provide you with vitamin C, along with other vitamins and also minerals that can certainly help keep you healthy. Something you may want to try for one of your desserts is to mix coconut with orange sections and top the combination off with a teaspoon of honey.

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We hope you got benefit from reading it, now let's go back to kandi's cream of lemon chicken soup (crockpot) recipe. To cook kandi's cream of lemon chicken soup (crockpot) you need 12 ingredients and 12 steps. Here is how you achieve it.

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

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

Instructions 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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