Cookbook:Chicken Soup with Cream and Lemon

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes Cream and a little lemon juice and zest help kick up the flavor of ordinary chicken soup!

• 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

1. 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.
2. Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.
3. Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving.

• If you're feeling adventurous, add some cayenne, hot sauce, or red pepper flakes to add some heat! Chipotle chiles also work beautifully.