SOUPER CHICKEN SOUP

Souper Chicken Soup image

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 26

2 teaspoon(s) olive oil
1/2 cup(s) chopped onion
1 stalk(s) celery, diced
1 1/2 cup(s) shredded carrots
3 clove(s) garlic,minced
1/4 teaspoon(s) thyme
1 teaspoon(s) tarragon
1 1/2 teaspoon(s) grated lemon rind
1/4 teaspoon(s) each of salt and pepper
8 cup(s) chicken broth
1/4 cup(s) fresh lemon juice
2 cup(s) rotisserie chicken,diced
1 medium bay leaf, dried
3 tablespoon(s) chicken soup base granules
2 teaspoon(s) parsley flakes
1 dash(es) cinnamon, optional
1 large lemon thinly sliced, for garnish
#1 OPTION ADDS: ADD ONE ITEM
5 ounce(s) orzo pasta,uncooked
1 cup(s) broken spaghetti
1 cup(s) cooked rice
1 cup(s) favorite pasta, uncooked
# 2 OPTION ADDS: ADD ONE OR ALL
1/2 cup(s) romano cheese, grated
4 large egg yolks
1/4 cup(s) butter and 1/4 cup flour (to make a rue)

Steps:

In a large Dutch oven heat the oil. add the next 8 items; sauté over medium heat until vegetables begin to soften.Add the chicken broth, soup granules and chicken. Bring to a boil.Just before serving add parsley and cinnamon.Remove bay leaf.Place lemon slice on each serving.
If using option #2- Blend the butter and flour together. Then gradually add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks until light color. Gradually add some of the hot soup to the yolks stirring constantly.Add Romano cheese to mixture then return all the mixture to the soup pot and heat through .If you like add one of the items from option #1 and simmer until cooked through. Just before serving add parsley and cinnamon and remove bay leaf. Place lemon slice on each serving.