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 Ingredients 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 ...