Name: Chilled Lemon Chicken Soup with Blackberries & Cherry Tomatoes
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 Lemon; 1 can 23 oz. Cream of Chicken Soup; 3 cup Vegetable Broth; 2 teaspoon Coarse ground black pepper; 1 cup Fresh or Frozen whole kernel sweet corn; 2 tablespoon Light brown sugar; 1/2 pint Cheery tomatoes halved; 1/2 pint blackberries, preferably fresh but frozen will work; 1 teaspoon Kosher salt

Chilled Lemon Chicken Soup with Blackberries & Cherry Tomatoes

By: Andreann Geise

Chilled Lemon Chicken Soup with Blackberries Cherry Tomatoes

By: Andreann Geise

"This is perfect for a summer potluck because it can be made ahead of time, is delicious chilled, has a light yet rich feel and is festively colorful. It will surprise and delight yet it is very quick and easy to make. I came up with this recipe because I love Greek lemon chicken soup which I grew up on and crave it year round, living in the south we have long hot summers and I found that by lightening it up with vegetable broth and a little extra lemon it tasted amazing chilled, the addition of the sweet corn and lightly sugared fruit made it perfect for summer time parties. I serve it at summer cookouts and gatherings and get many compliments on it as well as requests for the recipe."

Serves8

Preparation Time10 min

Cooking Time10 min

Type of DishSoup

Ingredients

1 Lemon
1 can 23 oz. Cream of Chicken Soup
3 cups Vegetable Broth
2 teaspoons Coarse ground black pepper
1 cup Fresh or Frozen whole kernel sweet corn
2 tablespoons Light brown sugar
1/2 pint Cheery tomatoes halved
1/2 pint blackberries, preferably fresh but frozen will work
1 teaspoon Kosher salt

Instructions:

Zest and juice the lemon. Reserve each separately.
Place chicken soup in a large saucepan over medium-high heat, slowly stir in the vegetable broth until well incorporated. Bring to a simmer, stir in 1 teaspoon black pepper, lemon zest, and corn. Allow to cook uncovered for 4 -6 minutes stirring occasionally. Remove from heat and stir in 1/2 tablespoon brown sugar and lemon juice.
While soup is cooking place tomatoes and berries into a large bowl, add salt and the remaining 1 1/2 tablespoons brown sugar and toss until well combined.
Once soup is cooked allow to cool slightly and stir in the berries. (if you would like to serve it warm it can be served at this point) if serving chilled allow to cool to room temperature and then place into refrigerator until well chilled and ready to serve.
To serve ladle into cups or bowls, sprinkle with pepper and serve.