posted by Fred in CO 08-10-100 8:37 AM
Lemon Chicken Soup
6 chicken thighs, skin removed
7 cups chicken broth
Juice and grated zest of one lemon
2 Tbsp. Butter
1 large onion, coarsely chopped
2 medium garlic cloves, crushed
5 ears of corn, kernels cut off and scraped out
2 large tomatoes, peeled, seeded and coarsely chopped
6 scallions, coarsely chopped
1/4 cup chopped fresh cilantro (or to taste)
Salt and fresh ground black pepper, to taste
5 corn tortillas, cut into bite size pieces
Put chicken thighs in a saucepan and cover with a generous amount of cold water. Bring to a boil, then reduce heat and simmer until meat is very tender, about 45 minutes. Remove chicken and let cool. Reserve the liquid and shred the chicken meat.
Measure 4 cups of cooking liquid (add more water if there isn't that much left) and combine it with the chicken stock in a large saucepan. Bring to a simmer and add lemon juice and lemon zest.
Meanwhile, melt the butter in a skillet over medium heatand saute onion and garlic until lightly golden, about 5 minutes. Add this and the corn kernels to the stock. Add tomatoes, green onions, cilantro, salt & pepper. Simmer 15 minutes longer. Skim fat.
To serve, place some tortilla pieces in each of 6 bowls, ladle in the soup. Serves 6.