Lemon Chicken Soup

from Amy Ayres

12 c. chicken broth
1/3 c. lemon juice
1/4 c. butter
1 pint heavy cream
8-12 oz. bowtie pasta
1 c. sliced carrots
1/2 c. sliced celery
1/4 c. diced onions
1 c. cooked chicken
1 1/2 c cold water
1/2 c. flour

In a small saucepan, combine 1 c. of the chicken broth with lemon juice and butter, heat then stir in heavy cream and set aside. In a large pot, combine the rest of the broth with vegetables and pasta, boil until carrots are soft and add chicken.

Blend together flour and cold water and add to soup. Also add cream mixture, season with herb mixture and serve.