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Lemony Chicken Soup

While living in California, I enjoyed a delicious chicken-lemon soup at a local restaurant. When I returned to Texas, I experimented with many versions before landing on this one. —Brenda Tollett, San Antonio, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1/3 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup whole milk
  • 1 cup half-and-half cream
  • 1-1/2 cups cubed cooked chicken
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • Lemon wedges

Directions

  • In a large heavy saucepan, melt butter. Stir in flour until smooth; gradually whisk in broth, milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir in chicken, lemon juice and seasonings; heat through over medium heat, stirring occasionally. Serve with lemon wedges.
Nutrition Facts
1 cup: 231 calories, 14g fat (8g saturated fat), 66mg cholesterol, 994mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 12g protein.

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