Massel Stock and Gravy.

Recipes: Massel Creamy Lemon Chicken Soup (Serves: 4)

This thick creamy soup has a great tang with the addition of lemon juice. It tastes like the creamy center of a chicken pot pie with a tangy edge. You can feed your entire family in less than 30 minutes and it tastes so good they will think that you spent hours cooking. If you have leftovers, it freezes well. Serve with crusty bread to sop up all the creamy goodness.

The Recipe

Ingredients

  • 4 cups of Massel Chicken Style Stock. Use 2 Ultracubes or 4 teaspoons of All Purpose Bouillon & Seasoning.
  • 4 tablespoons butter/olive oil
  • 1 large onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 450g ground chicken
  • 4 tablespoons AP flour (or substitute gluten-free flour)
  • 2 teaspoons Creole seasoning
  • 1 box frozen spinach
  • Juice of 2 lemons
  • 1 cup of cream
  • 2 teaspoons dried thyme or 2 tablespoons fresh thyme
  • Fresh ground black pepper
  • 1 teaspoon salt to taste

Method

  1. In a stock pot, melt butter over medium heat.
  2. Stir in onions, garlic, carrots, celery and ground chicken.
  3. When the meat is cooked all the way through and the vegetables have started to soften, stir in flour and the Creole seasoning.
  4. Cook until you smell that popping popcorn smell. That means your flour is cooked enough.
  5. Add Massel stock, spinach, thyme and lemon juice. Bring to a slow boil.
  6. Add cream and turn down to simmer for about 15 minutes. The chicken soup base will get thicker and the vegetables softer.
  7. Taste, add pepper, and adjust seasoning to serve. Voila! Creamy Lemon Chicken Soup.

Handy Tip

For a gluten-free option, change up the flour with gluten-free flour. For a vegan option change up the meat for white beans and change the cream with unsweetened soy milk.
Summary
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Recipe Name
Massel Creamy Lemon Chicken Soup
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