Minted Chicken Soup Recipe
Ingredients
1 tablespoon unsalted margarine
2 tablespoons flour
5 cups low sodium chicken broth
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 cup cubed cooked light chicken meat
2 tablespoons minced fresh mint
Directions
In a large heavy saucepan, melt the margarine over moderate heat; then blend in the flour and cook, stirring, for 4 minutes.
Slowly whisk in the chicken broth, add the lemon rind and lemon juice, and heat, stirring constantly, just to the boiling point about 5 minutes.
Adjust the heat so that the mixture simmers and cook, stirring occasionally, for 5 minutes.
Add the chicken and cook 1 minute more over low heat.
Stir in the mint.
Slowly whisk in the chicken broth, add the lemon rind and lemon juice, and heat, stirring constantly, just to the boiling point about 5 minutes.
Adjust the heat so that the mixture simmers and cook, stirring occasionally, for 5 minutes.
Add the chicken and cook 1 minute more over low heat.
Stir in the mint.
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