Lemon Pepper Chicken Soup
October 14, 2013





Lemon Pepper Chicken Soup
For: 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
- Rice
Instructions
- 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.