2 boneless, skinless chicken breast halves, cut into cubes
2 tablespoons chicken bouillon granules
1 teaspoon fresh lemon juice
2 tablespoons lemon zest
1 cup water
3 carrots, cut into thin strips
1 cup all-purpose flour
Place chicken cubes in a large soup pot. Add lemon juice, lemon zest, and water and stir. Bring to a boil, then reduce heat to medium. Slowly add carrots, stirring until carrots are browning. Remove from heat.
Preheat oven broiler.
In a large bowl, stir together flour, ginger ale and lemon juice and coat on all sides. Place on medium heat in a small saucepan, stirring to break up clumps. Add chicken and vegetables, stirring gently. Cook 10 minutes, until chicken begins to brown and vegetables are tender. Transfer chicken into a large ceramic dish.
Return chicken to medium heat and sprinkle liberally with lemon zest and flour. Cover and simmer for 20 minutes. Season with chicken bouillon seasoning, lemon pepper, chicken bouillon granules, lemon zest, salt and pepper. Cover and cook 1 minute, stirring. Remove from heat. Add broth, stir gently. Season with lemon chicken soup or broth.
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