Lemon Cream Of Chicken Soup

• 6 ounces, weight Boneless, Skinless Chicken Breasts, Cubed
• 1 teaspoon Onion Salt
• 1-1/2 teaspoon Black Pepper
• 2 whole Lemon (washed, Zest And Juice) Divided Use
• 4 cups Low Sodium Chicken Stock
• 1/2 cups Light Cream
• 1 cup 1% Milk
• 2 dashes Nutmeg
• 1 Tablespoon Cornstarch
• 1-1/4 teaspoon Fresh Chopped Parsley
• 1/4 cups Feta Cheese Crumbles, For Garnish

1. Preheat oven to 400 F.
2. Put the chicken cubes into a bowl. Add onion salt, black pepper, and the zest and juice from one of the lemons. Stir to combine. Into a non-stick or greased baking dish/sheet pan layer the seasoned chicken cubes. Place in the oven for 25-30 minutes. Remove dish from oven and set aside.
3. In a Dutch oven or similar pot with a lid over low heat, warm the stock, cream and milk. Stir to mix, then add baked chicken cubes and the juice of the second lemon (reserve zest for garnish). Stir and place lid on pot. Cook on medium/low heat 18 minutes then add a dash of nutmeg and stir. Ladle out 2 tablespoons of the creamy broth and place into a small bowl with the cornstarch. Stir well then add that back into the soup. Also add the chopped fresh parsley and stir well. Replace lid and cook for an additional 7 minutes, until thickened. The soup will be creamy and fragrant!
4. Serve in individual bowls. Add some feta cheese crumbles and lemon zest and enjoy!

weight, onion salt, black pepper, lemon, chicken, light cream, milk, nutmeg, cornstarch, parsley, ubc

Taken from tastykitchen.com/recipes/soups/lemon-cream-of-chicken-soup/ (may not work)