Creamy Lemon Basil Chicken Soup
A beautiful and elegant Spring soup
- 2 Tablespoons olive oil
- 1 teaspoon garlic chopped
- 2 Cups onion chopped
- 2 Cups celery chopped
- 2 bay leaves
- 2 Tablespoons dried basil
- 1/2 Cup fresh lemon juice
- 2 Tablespoons Worcestershire sauce
- 7 Cups chicken broth
- 1 red bell pepper chopped
- 1 pint container button mushrooms sliced
- 3 boneless skinless chicken breasts cut into bite sized pieces
- 3 Tablespoons unsalted butter
- 3 Tablespoons flour
- 2 Cups half and half
- salt and pepper to taste
In a Dutch oven, heat oil over medium heat. Add onion and cook until tender, about 10 minutes, stirring frequently.
Add celery and cook for about five more minutes and then add garlic, stirring until fragrant.
Add chicken broth, bay leaves, basil, lemon juice and Worcestershire. Bring to a simmer and cook for 30 minutes.
Add bell pepper, mushrooms and chicken. Cover and simmer for 30 minutes.
In a small saucepan, melt butter over medium-low heat. Add flour and cook, stirring constantly for 3 - 4 minutes. Add 3/4 cup of the hot soup mixture and whisk constantly to avoid lumps. Add this to the soup and stir until well blended. Stir in half and half and season with salt and pepper. Heat thoroughly but do not bring to a boil.
Calories: 211kcal | Carbohydrates: 12g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 716mg | Potassium: 656mg | Fiber: 2g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 37mg | Calcium: 102mg | Iron: 2mg