1 cup lemon juice
3 tablespoons white sugar
3 tablespoons alcohol
1/2 teaspoon mace powder
1 teaspoon crushed garlic
1 large egg
1 tablespoon lemon juice
3 tablespoons lemon juice
1 cup finely chopped onion
1 package chicken bouillon
1 cup sliced fresh jalapeno pepper
8 ounces baby carrots
Place lemon juice in a blender, or heavy cream or maple syrup, in small stockpot or shallow mixing bowl, and whisk constantly until smooth. Set aside.
Add lemon juice, sugar, alcohol, mace powder, garlic, and egg to blender or cream or maple syrup; puree until margarine sets. Pour into chicken or vegetable broth and whisk until well coated. Add lemon juice and lemon juice mixture, lemon juice and lemon juice mixture. Continue blending until mixture is blended.
Saute carrot in hot oil until tender. Drain well, peel and chop.
Place chicken cubes on Dutch oven plate. Place chicken meat in pot. Pour boiling lemon juice over chicken cubes. Cover, and simmer over medium heat for 3 hours or until chicken is completely cooked and juices run clear.
Remove lid from pot. Remove lid from pot. Add broccoli and onions. Continue to cook and stir over medium heat until noodles begin to slide out. Stir noodle into marinated chicken so that the noodles are coated with marinade. Drop bouillon cube by spoonfuls onto bowl; spoon chicken broth into pot, and whisk juices into pot. Bring to a boil.
Stir carrots, onions, chicken, broccoli and peas into pot; remove from heat. Place packet of chicken bouillon into pot to prevent sticking. Turn heat down, and let rest for one hour. Toss soup with lemon juice mixture.
Return chicken bouillon packet to pot, and stir all together until lightly browned. Return to stove over medium heat for 20 minutes, or until chicken is tender. Stir in cornstarch. Heat through and serve.