Cookbook:Chicken Soup with Cream and Lemon

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

Procedure

 * 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.

Notes, tips, and variations

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