The chicken broth, lamb chops, and other condiments are served in a broth-like broth.
This soup is a simple but flavorful broth with a slight tanginess to it.
The chicken and the lamb are the stars here, but the rest of the ingredients are pretty standard.
1 pound chicken breast, cooked, boneless, skinless 1 cup chicken broth 2 cups broth 1/2 cup lemon juice 1 tablespoon olive oil 2 cloves garlic, minced 2 bay leaves, chopped 1 1/4 cups water 3/4 cup lemon zest, squeezed 1/8 teaspoon black pepper 1/3 cup olive oil, or more to taste salt to taste 1 tablespoon kosher salt 1/6 teaspoon freshly ground black pepper, to taste The soup comes together very quickly and doesn’t take a lot of time.
I make a batch of this every morning for dinner and I serve it over rice or noodles.
It tastes really good and doesn’st need much cooking.
If you want to add a little more salt to your soup, I also like to add 2 tablespoons to a 1-ounce jar of broth and it really helps to keep it from sticking.
You can also make this soup in advance and reheat the next day.
For a full meal, I make it in the crock pot or slow cooker and then just reheat it for the rest in the evening.
To save time, you can also prepare this soup ahead of time and freeze the rest to use later.
You could also make it ahead of the week and store in the freezer, but this is a great soup that you can make whenever you like.
I like to make it a few days ahead of when I get home and reheate it for lunch.
The soup makes about 10 servings.
For the photo, I cooked it in my crockpot.
The recipe comes with the following instructions.
Preheat your crock cooker to high heat.
Add the chicken broth to the croc, cover, and cook on low for 5 to 10 minutes.
Add all of the other ingredients and stir well.
Let the soup simmer for 15 to 20 minutes.
The image above is a screenshot from a video I made of my croc-free version of this soup.
It’s one of my favorite recipes.
For more chicken recipes, check out the links below: