Velvety Lemon Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Velvety Lemon Chicken Soup Ingredients:
1 teaspoon lemon juice, fresh |
3/4 pound chicken breast halves, with skin and bones |
2 3/4 cups low sodium chicken broth |
1/2 cup snow pea pods |
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1/2 cup whole milk |
2 tablespoons minced parsley, fresh flat-leafed |
Directions:
1. With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
2. While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and milk in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens. Remove pan from heat.
3. When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.
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