When we suggested a recipe contest using lemons, our readers proved there’s more than lemonade you can make with them! We received over 100 yummy recipes and we had a delicious time making and tasting them.
This recipe was our 3rd place ($100) contest winner, submitted by Cynthia Knight of North Attleboro, Massachusetts. It’s a delicious take on a classic favorite and is a perfect warm-up soup for cool fall or winter nights. Serve with crusty bread for a complete meal!
Spicy Lemon and Curry Chicken Soup
Ingredients: 1 precooked rotisserie chicken (about 1 – 1 ½ lbs.) 8 cups chicken broth 1/3 cup fresh lemon juice 2 carrots, shredded 1 tablespoon curry powder 1/2 teaspoon red pepper flakes (or more if you like extra hot) 1 teaspoon salt 1/2 teaspoon black pepper 1 cup starch (either couscous, rice, spaetzle, orzo, egg noodles, etc.) Thinly sliced lemon for garnish Flat leaf parsley, roughly chopped for garnish
Directions: Remove all white meat (and dark if you want) from the chicken and dice or shred, set aside. In a large Dutch oven, pour in chicken broth and lemon juice, add carrots, curry powder, red pepper flakes, salt, and pepper. Bring to a boil, turn down heat to simmer and add the chicken.
About an hour before serving, bring soup back up to a boil and add your choice of starch and cook per package directions regarding cooking time. To serve, ladle into deep soup bowls, float a lemon slice on top, and garnish with parsley. Pair with garlic bread and enjoy!
See the 1st place winning lemon recipe from our 2016 contest here.
