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
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.
30 minutes
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.