Chicken Soup with Cream and Lemon
This lemony cream soup turns plain chicken soup into something brighter and richer. Both the juice and the finely grated zest go into the pot, so you get sharp acidity and a fragrant citrus oil in every spoonful. Heavy cream softens the edges, while a generous bundle of thyme, rosemary and bay keeps the broth savory. It is a good way to use leftover roast chicken, and it takes heat well if you like cayenne.
Instructions
Warm the olive oil in a large pot over medium-low heat. Add the garlic, onion, celery, carrot and a pinch of salt.
Cook the vegetables until the onion turns translucent. Keep the heat gentle and do not let them brown if you want a pale, light-colored soup.
Add the chicken, broth, lemon juice, lemon zest, cream, thyme, rosemary and bay leaves. Raise the heat to medium-high and bring the pot to a boil.
Lower the heat to a simmer, cover the pot and cook for 30 minutes.
Pull out the herb sprigs and bay leaves if you prefer not to find them in the bowl. Taste the soup, then season with salt and black pepper before serving.
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