Ingredients
2 cups shredded cooked chicken
3 cups chicken broth
1/4 cup freshly squeezed lemon juice
2 tbs lemon zest, finely grated
1 tbs minced garlic
Kosher salt and freshly ground black pepper, to taste
1 medium onion, finely diced
4 ribs celery, chopped
1/2 cup heavy cream
12 sprigs fresh thyme
5 sprigs fresh rosemary
2 tbs olive oil
1/2 large carrot, finely diced
3 bay leaves
Procedure
1.Heat oil in a large pot over medium low heat. Add vegetables and a pinch of salt and cook until onion is translucent. There should be no sizzling.
2.Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer and cook 30 minutes.
3.Remove herbs and check for taste. Season with salt and pepper to taste, before serving.