Chicken Soup with Cream and Lemon

Name: Chicken Soup with Cream and Lemon
Ingredients: 2 cups shredded cooked chicken; 3 cups chicken broth; ¼ cup freshly-squeezed lemon juice; 2 tbsp lemon zest, finely grated; 1 tbsp minced garlic; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 medium onion, finely diced; 4 ribs celery, chopped; ½ cup heavy cream; 12 sprigs fresh thyme; 5 sprigs fresh rosemary; 2 tbsp olive oil; ½ large carrot, finely diced; 3 bay leaves

Category:Recipes using chicken

Category: Chicken

Ingredients

2 cups shredded cooked chicken
3 cups chicken broth
¼ cup freshly-squeezed lemon juice
2 tbsp lemon zest, finely grated
1 tbsp minced garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, finely diced
4 ribs celery, chopped
½ cup heavy cream
12 sprigs fresh thyme
5 sprigs fresh rosemary
2 tbsp olive oil
½ large carrot, finely diced
3 bay leaves

Instructions

Heat oil in a large pot over medium low heat. Add garlic, onion, celery, carrot, and a pinch of salt, and cook until onion is translucent. Avoid browning if you wish to keep the soup lighter in color.
Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.
Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving.

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