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Chicken and Lemon Soup

Yankee Plus Dec 2015


Chicken and Lemon Soup
2 votes, 2.00 avg. rating (52% score)
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Use a rich chicken stock as the base for this soup.

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  • 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


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

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