Creamy Lemon Chicken Soup
This thick creamy soup has a great tang with the addition of lemon juice. It tastes like the creamy center of a chicken pot pie with a tangy edge. You can feed your entire family in less than 30 minutes and it tastes so good they will think that you spent hours cooking. If you have leftovers, it freezes well. Serve with crusty bread to sop up all the creamy goodness.
- 4 cups of Massel Chicken Style Liquid Stock or use 2 Massel Chicken Style Ultracubes or 4 teaspoons of Massel Chicken Style Stock Powder
- 4 tablespoons butter/olive oil
- 1 large onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 lb. ground chicken/turkey
- 4 tablespoons AP flour (or substitute gluten-free flour)
- 2 teaspoons Creole seasoning
- 1 box frozen spinach
- Juice of 2 lemons
- 1 cup of cream
- 2 teaspoons dried thyme or 2 tablespoons fresh thyme
- Fresh ground black pepper
- 1 teaspoon salt to taste
In a stock pot, melt butter over medium heat.
Stir in onions, garlic, carrots, celery and ground chicken.
When the meat is cooked all the way through and the vegetables have started to soften, stir in flour and the Creole seasoning.
Cook until you smell that popping popcorn smell. That means your flour is cooked enough.
Add Massel stock, spinach, thyme and lemon juice. Bring to a slow boil.
Add cream and turn down to simmer for about 15 minutes. The soup base will get thicker and the vegetables softer.
Taste, add pepper, and adjust seasoning to serve.