Shortcut Lemon Chicken Soup

I usually make my chicken soup from scratch and this recipe goes against everything inside of me.  I make really good chicken soup, if I say so myself.  Regardless of this, I made Giada's recipe and it turned out to be a tasty dish.  Would I do it again?  I doubt it unless, I was really pressed for time.

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
Kosher salt
black pepper
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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  1. This is still kind of chicken soup from scratch - at least you didn't open a can and pour it into a bowl!

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