-
1
Add chopped onion, carrots and celery with enough water to cover by an inch or two to crockpot (should be about 1/3rd of the size of your crockpot- adjust recipe accordingly to fit your crockpot)
-
2
Turn crockpot on high and let cook for 3h or until boiling
-
3
While veggies are cooking: take the 2 lemons, slice top off of each and gently squeeze juice into small dish (~2 tbsp worth) leaving lemons intact
-
4
Slice lemons thick, pop seeds out using tip of a knife or a fork, place in ziplock bag in the fridge until later
-
5
Cut chicken breasts into small cubes
-
6
Put chicken, olive oil and lemon juice in large ziplock bag, shake, place in fridge (in a container to prevent leaking) until later
-
7
Once the veggies are boiling (3h), fry chicken over medium heat until white, add to crockpot
-
8
In a deep mixing bowl add the cream, chicken base, flour, using a hand blender mix until thick and frothy, add to crockpot
-
9
Continue cooking on high for one hour or until desired thickness
-
10
Reduce heat to low, add spices (basil, onion salt, garlic powder, bay leaves), continue cooking for another 30 mins
-
11
Add lemon slices (they'll float on top) continue cooking on low for another 30-45mins, turn off crockpot, remove lemon slices using a slotted spoon (if you leave them longer they will begin to leave a bitter taste to the soup and the lemon taste will overpower the soup)
-
12
Serve with fresh cracked black pepper (no salt should be needed due to the chicken base), enjoy!
