lemon chicken and vegetable soup in a bowl

Lovely spring we’re having. It got up to 86 degrees on Sunday. Tuesday night it snowed. Typical spring…playing with my emotions.

So we’ve got an all-seasonal soup today. It’s a livened up version of chicken soup, bursting with the bright flavors of lemon and herbs.  It’s the perfect remedy for those pollen-filled… or snowy spring days.

bowl of lemon and cauliflower chicken soup

Lemon Chicken and Vegetable Soup
Serves 6
A lively lemon chicken soup with cauliflower instead of noodles.
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Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 3 large carrots
  3. 3 stalks of celery
  4. 1 small onion
  5. 2 large boneless, skinless chicken breasts (about one pound)
  6. 1/2 teaspoon dried oregano
  7. Dried lemon pepper seasoning
  8. 1 quart chicken broth
  9. 2 cups of water
  10. 8 to 10 sprigs of fresh thyme
  11. 1 bay leaf
  12. 1 large lemon
  13. 1 pound frozen cauliflower florets
  14. Salt and Pepper
Instructions
  1. Peel and roughly chop the carrots into 1/2 inch chunks.
  2. Dice the celery into 1/2 inch pieces.
  3. Then, finely chop the onion.
  4. Heat the olive oil in a stockpot or large, heavy-bottomed saucepan.
  5. Add the chopped vegetables and saute over low heat for about 10 minutes. Season with salt and pepper.
  6. Raise the heat slightly and cook the vegetables another 3 to 4 minutes, or until the onion is slightly golden in color.
  7. Deglaze the pan, by pouring in about 1/4 cup of the chicken broth, scraping up any brown bits from the bottom of the pan.
  8. Add in the remaining broth and two cups of water.
  9. Take the sprigs of thyme and run your finger in the opposite direction of the buds, removing the tiny leaves. Add the leaves to the pot.
  10. Then drop in the bay leaf.
  11. Halve the lemon. Juice one half of the lemon and add the juice to the pot. Then discard this half.
  12. Remove the seeds from the other half of the lemon and then place this half in the pot.
  13. Season the soup generously with salt and pepper.
  14. Reduce the heat to low and simmer, covered, for about 30 minutes.
  15. Meanwhile, season the chicken breast with the dried oregano, lemon-pepper seasoning and salt.
  16. Place in a covered dish and bake at 350 for about 20 minutes or until done.
  17. Allow the chicken to cool slightly and then dice the chicken into large chunks. Set aside. Reserve any drippings that may have accumulated while the chicken was baking.
  18. After the soup has simmered for 30 minutes, add the frozen cauliflower to the pot. Cover and continue cooking for an additional 15 to 20 minutes.
  19. Add the chopped chicken and reserved drippings during the last 5 minutes of cooking.
  20. Serve soup hot.
Dani On The Brink http://danionthebrink.com/
 
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