You are here

Chicken Soup With Lemon Zest Thyme And Potatoes

creative.chef's picture
Ingredients
  Unsalted butter/Olive oil 1 Teaspoon
  Spanish onion 1 Small, coarsely chopped
  Carrots 3 , halved lengthwise and thinly sliced
  Celery stalks 2 , halved lengthwise and sliced
  Chicken stock 10 Cup (160 tbs)
  Bay leaf 1
  Lemon zest 1
  Dried thyme 1 Teaspoon
  Potatoes 2 Medium, finely diced
  Cooked chicken 3 Cup (48 tbs), shredded / diced
Directions

1. Heat a large stockpot over medium-low heat and add the butter or oil. When the butter is melted or the oil is hot, add the onion, carrots, and celery, and cook until the vegetables begin to soften, about 10 minutes. Add the stock, bay leaf, lemon zest, and thyme, and cook over low heat for about 1 hour.
2. Place the potatoes in a separate pot and cover with cold water. Bring to a boil and cook for about 10 minutes or until the potatoes are tender. Drain the potatoes.
3. Add the potatoes and the chicken to the soup and cook 5 minutes, or until the chicken and the potatoes are just heated. Remove the bay leaf and the lemon zest just prior to serving. other choices: You can substitute 1 cup cooked pasta or rice for the potatoes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

Rate It

Your rating: None
4.308335
Average: 4.3 (18 votes)