Lemony Chicken Soup
“While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one.” —Brenda Tollett, San Antonio, Texas
| Servings | Prep Time |
| 8servings | 25minutes |
| Servings | Prep Time |
| 8servings | 25minutes |
Ingredients
- 1/3 cup butter cubed
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup whole milk
- 1 cup half-and-half cream
- 1-1/2 cups cooked chicken cubed
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp pepper
- dash ground nutmeg
- lemon wedges
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
- Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.
Recipe Notes
Nutrition Facts
1 cup: 231 calories, 14g fat (8g saturated fat), 66mg cholesterol, 994mg sodium, 12g carbohydrate (3g sugars, 0 fibre), 12g protein.
