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

Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!

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

Steps

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.

More recipes with chicken, broth or stock, lemon, garlic, onion, celery, cream, thyme, rosemary, carrots or bay leaves

Adapted from “Chicken Soup with Cream and Lemon” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.