Lemon chicken soup

By admin
09 October 2013

Serves 2

1 lemon

2 chicken breasts with skin and bone, cut into pieces

680 ml (2¾ cups) chicken stock

30 ml (2 tablespoons) margarine

30 ml (2 tablespoons) cake flour

80 ml (1/3 cup) milk

125 ml (1/2 cup) frozen peas

Salt and pepper to taste

30 ml (2 tablespoons) fresh parsley, chopped (optional)     Method

With a potato peeler, remove 2 long strips of rind from the lemon and squeeze out 15 ml (1 tablespoon) of the juice. Put the lemon rind, lemon juice, chicken pieces and chicken stock in a small saucepan, and bring to the boil. Simmer for 20 minutes or until the chicken is just cooked. Take the chicken out and leave to cool. Remove the lemon rind from the stock and set aside to cool as well. When cold, remove the meat from the bones, and throw away the skin and bones. Melt the margarine in a pot and add the flour. Heat until it bubbles and then add the milk and stock. Bring to the boil, while stirring, until it thickens slightly. Add the chicken and peas and simmer until the peas are cooked. Season to taste with salt, pepper and fresh parsley.