We will provide inspiration You are are looking for a kandi's cream of lemon chicken soup (crockpot) recipe that is exciting taste and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of kandi's cream of lemon chicken soup (crockpot), which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want to prepare kandi's cream of lemon chicken soup (crockpot) delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required in prepare

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

Coating the chicken and vegetables with flour before adding the broth helps the flour thicken without clumping during the long, slow cooking process. Mix cream of mushroom soup, mushrooms, butter, and onion in a slow cooker; add beef tips. Bring a large pot of lightly salted water to a boil. Place chicken on the bottom of slow cooker.

How 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!
13. Done and ready to serve!

Whisk in the flour and cook, stirring until bubbly and fragrant. Whisk in the stock and milk slowly. Add the salt, garlic powder, onion powder, paprika, and black pepper. In a large saucepan, boil the chicken until tender and no longer pink. Return diced chicken to the large saucepan.

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