Shortcut Lemon Chicken Soup
When I make chicken soup, I make a huge pot full, and freeze small containers. When, I plan to use them, I remove one container, add about a quart of water, add some new vegetables and let it cook for a few hours. It is amazing how much flavor, the vegetables add to the original soup. Of course, it cooks down a bit but I always have enough and I can add water and it is still strong enough to maintain a good strong taste.
Lemon Chicken Soup adapted from Giada De Laurentiis
6 cups low-sodium organic vegetable broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
2 medium carrots, peeled and sliced into 1/4-inch pieces
2 cups diced cooked chicken, breast meat
1/4 cup chopped fresh flat-leaf parsley
1 parsnip, cut into small pieces
1 onion, sliced
1 sweet potato, in small pieces
3/4 cup parsley
In a large saucepan, bring the chicken broth, lemon juice, bay leaf, to a boil over medium-high heat.
Add the vegetables and simmer until tender, about 20 minutes.
Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and discard. Stir in the parsley. Season with salt and black pepper, to taste.
Ladle the soup into serving bowls. Add noodles if you like.
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