Lemon Pepper Chicken Soup
October 14, 2013
After you make your stock with extra parm and pepper, load all this stuff in there, along with the chicken from the stock making. Mix it in AFTER the stock has cooled. Then when it's time to serve, just heat it up and add rice. This soup is pure medicine. It was a ton better than the take out version too!I'm not going to detail the stock process, because that isn't really what I do here, and there is plenty of other places on the internet to read about that stuff.
Lemon Pepper Chicken SoupFor: 12 Bowls
- 2 Gallons Chicken Stock
- 2 Cups Grated Parm
- 1/4 Cup Lemon Zest
- 1/4 Cup Lemon Juice
- 2 Tablespoons Fresh Cracked Black Pepper
- 3 Cups Shredded Chicken
- Use your favorite stock recipe but triple the amount of peppercorns in it, and add at least 2 rinds from Parmesan wedges. Once the stock had cooled (2 gallons worth), I added 2 cups of grated parm, 1/4 cup of lemon zest, 1/4 cup of lemon juice, and 2 tablespoons of fresh cracked black pepper. I also chopped up the chicken I used making the broth and added it back to the broth (about 3 cups worth). When serving the soup, I heated it up and mixed cooked rice into each bowl.