Food
Chicken and Lemon Soup
By Yankee Magazine|Sep 05 2007|
Use a rich chicken stock as the base for this soup.
Yield
Serves 4-6
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.
