Recipe

Lemon - Rosemary Chicken Soup Recipe


Lemon - Rosemary Chicken Soup Recipe
Rosemary is my favorite herb. I especially love it with chicken and with potatoes. It seemed natural to make this spin on classic chicken soup.

Emiperkins

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Ingredients
  • 1 Whole Chicken
  • 3 Tablespoons Fresh Rosemary, Chopped
  • 1 Lemon
  • 2 Cups Carrots, Shredded
  • 2 Cups Celery, Sliced
  • 1 Cup Artichoke Hearts, Chopped
  • 1/2 Cup Red Onion, Diced
  • 1-2 T Extra Virgin Olive Oil
  • Salt and Pepper to Taste

Directions
  1. Sauté carrots, celery, red onion, and 2 tablespoons of the rosemary over medium heat in a large stock pot for roughly 5 minutes.
  2. Add chicken to the pot and fill with enough water to cover. Turn the burner to high heat and boil til chicken is cooked through, roughly 20 minutes.
  3. While chicken is cooking, zest and juice the lemon. Mix the zest with the lemon juice and set aside.
  4. When chicken is cooked through, remove chicken from pan, take meat from bones and return meat to stock pot.
  5. 10 Minutes before serving, add remaining rosemary, lemon juice and zest, and artichoke hearts to soup.

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