Return to Content

Chicken and Lemon Soup

by

Yield: Serves 4-6

Use a rich chicken stock as the base for this soup.

Ingredients:

  • 1-1/2 quarts chicken stock
  • 2 onions, peeled and chopped
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups chopped, cooked chicken
  • Chopped dill

Instructions:

Combine stock and onions in soup kettle and simmer 20 minutes, partially covered. Add lemon juice and chicken, stir, and heat thoroughly. Garnish with chopped dill.
Updated Wednesday, September 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111