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Basil Lemon Chicken Soup Recipe

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This recipe for Basil Lemon Chicken Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp vegetable oil
1 tsp chopped garlic
2 cups chopped onion
2 cups chopped celery
2 bay leaves
2 Tbsp dried basil
1/2 cup fresh lemon juice
2 Tbsp Worcestershire
8 cups chicken broth
1/2 cup diced red bell pepper
1 cup thinly sliced mushrooms
2 cups diced uncooked chicken
3 Tbsp butter
3 Tbsp flour
2 cups half and half
Directions:
Directions:
In large stock pot, heat oil over medium heat. Add garlic and onion and cook until golden brown, stirring frequently, 10-15 minutes. Add celery, bay leaves, basil, lemon juice, Worcestershire, and chicken broth. Heat to boiling. Reduce heat, cover and simmer 45 minutes, stirring occasionally. Add bell pepper, mushrooms, and chicken. Cover and simmer 30 minutes.
In a small saucepan, melt butter over medium- low heat. Add flour and cook, stirring constantly, 3-4 minutes. Add about 3/4 cup of hot soup mixture and stir until well blended. Stir in half and half and season with salt and pepper to taste. Heat thoroughly but do not boil.
Personal Notes:
Personal Notes:
For a lighter soup, omit butter, flour, and half and half.

 

 

 

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