Chicken Soup with Lemon Zest, Thyme and Potatoes
Author: Sally Sampson
Serves: 14 cups
- 1 teaspoon unsalted butter or olive oil
- 1 small onion, coarsely chopped
- 3 carrots, halved lengthwise and thinly sliced
- 2 celery stalks, halved lengthwise and sliced
- 10 cups chicken stock
- 1 bay leaf
- one strip lemon zest
- 1 teaspoon dried thyme
- 2 medium potatoes, cut in small dice (about 2 cups)
- 2 - 3 cups shredded or diced cooked chicken
- Heat a large stockpot over a medium low flame and add the butter or oil. When the oil is hot, add onion, carrots and celery and cook until the vegetables begin to soften, about 10 minutes. Add the stock, bay leaf, lemon peel and thyme and cook over low heat for about 1 hour.
- Cook the potatoes in a separate pot. Drain and reserve.
- Add reserved potatoes and chicken to soup and cook 5 minutes or until the chicken and potatoes are heated through. Remove bay leaf and lemon peel just prior to serving.
Notes: you can substitute pasta or rice for the potatoes.