Grilled Lemon Chicken Soup

I enjoy strolling through my garden in the summer and picking veggies and herbs to use in savoury soups. I added garden tomatoes, peppers, carrots, kale, basil, and parsley to create this recipe! Lovely when you can use fresh, ripe ingredients as it enhances the flavour.

Grilled Lemon Chicken Soup

Mary
A light, tasty summer soup using garden veggies and herbs!
Prep Time 1 hr 15 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs 30 mins
Course Appetizer, Main Course
Cuisine American, Canadian
Servings 10 Servings
Calories 517 kcal

Equipment

  • 12 cup Soup Pot

Ingredients
  

Chicken and herb ingredients

  • 8 Chicken Breasts
  • 3/4 Cup Olive Oil
  • 2 Lemons Can add more lemon juice if prefer it to be more lemony!
  • 1 tbsp Paprika Powder
  • 1/8 Cup Red Pepper Flakes
  • 1 tbsp Salt and Pepper Mixture

Soup Base

  • 10 Cups Water
  • 4 tbsp Better Than Bouillon Chicken Base
  • 1 tbsp Red Pepper Flakes
  • 6 Garlic Cloves
  • 1 tbsp Paprika
  • 2 tbsp Dried Oregano
  • 2 tsp Course Black Pepper
  • 1/2 Cup White Wine
  • 1/2 Cup Salted Butter
  • 3 large Potatoes
  • 2 Cups Frozen Corn
  • 2.5 Cups Kale
  • 4 Large Tomatoes
  • 1/2 Cup Fresh Basil
  • 1.5 Cups Sweet Pepper
  • 3 Cups Shitake Mushrooms
  • 1 Cup Carrots
  • 2 Cups Yellow Onion
  • 2 Cups Celery
  • 1/2 Cup Fresh Parsley

Instructions
 

Chicken preparation

  • Place frozen chicken breasts on oiled sheet tray or stainless steel pan. Brush oil on top of chicken breasts. Broil on low for 25 minutes, removing from oven a few times to baste with oil as needed to keep from becoming dry.
  • After 25 minutes remove from oven. Baste well with oil in pan, or add more as needed. Combine paprika and salt/pepper mix. Thoroughly coat all chicken breasts with this mixture.
  • Place back in oven under low broiler and resume cooking for 15-20 minutes until cooked. Remove from oven and baste chicken breasts as needed to keep from becoming dry.
  • Once fully cooked remove from oven to cool

Soup base preparation

  • While Chicken is cooking begin soup base prep.
  • Measure and pour water and wine into soup pot.
  • Wash, peel, and small cube potatoes. Put into soup pot.
  • Mince carrots, onions, garlic, pepper, mushrooms, tomatoes, kale, parsley, basil, and celery. Add to soup pot.
  • Add butter, corn, bouillon, and all spices to soup pot.

Final steps

  • Once Chicken has cooled slice each breast in thirds lengthwise and chop into 1/4's width wise. You don't want the pieces too large or too small as they disappear into the soup.
  • Mix all ingredients together and bring to a boil on the stove top.
  • Reduce heat and simmer on low for 1 hour and 15 minutes until vegetables have reduced and flavours have been released.
  • Serve warm with fresh bread and side salad.

Notes

I use Better Then Bouillon and haven’t had a reaction to the product, however, its not a certified GF product and does contain yeast extract which could be derived form wheat. If substituting certified GF Bouillon Cubes please note that 1 tsp of Better Then Bouillon is equivalent to 1 Bouillon cube. Butter could be omitted for Lactose free Diets.  For potato free version add 2 cups cooked wild rice when soup is fully cooked.  
Keyword Lemon Chicken Soup, www.thegourmetgirls.com

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