A light, refreshing soup perfect for cool spring evenings.
- Posted on Apr 28, 2011
There's nothing quite like the taste of fresh fruit, especially lemons. They're one of my all time favorite ingredients. And I make this dish with the lemons I pick from my own tree right in my backyard.
1 tablespoon olive oil
1 onion, minced
3-5 garlic cloves, minced
½ chicken with bone and skin attached
3 bay leaves, broken
1 can chicken broth
Water (to cover)
2 cups chopped vegetables (potatoes, zucchini, carrots, celery)
2 cups chopped tomatoes
1 teaspoon salt
½ teaspoon pepper
Dash of lemon pepper seasoning
1 small bunch cilantro, for garnish
Juice of 1 large lemon
1. Add oil to large stockpot on medium-high heat. When hot, brown onions, garlic and chicken in oil. Add bay leaves.
2. Cover with broth and water. Boil till meat falls off the bone. Remove bones and some skin.
3. Add vegetables, salt, pepper and lemon pepper seasoning.
4. Cook till vegetables are fork tender. Dish into bowls and top with cilantro and freshly squeezed lemon juice.
Read The Lemon Tree, the story that goes along with this recipe to find out more about Karen's favorite ingredient—lemons!