This soup was everything I had hoped it would be. The broth had just a hint of lemon with lots of yummy flavor.
I changed up the recipe a bit. Here is the version I made tonight.
- 4 skin-on, bone-in chicken breasts
- celery tops
- leek, cut into large pieces
- salt and pepper
- 2 large onions, chopped
- 5 celery ribs, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1 (1-lb.) package carrots, sliced
- 4 teaspoons lemon zest
- 2 bay leaves
- 2 teaspoons salt
- Toppings: cooked barley, lemon slices
1. Bring water, celery, leeks, salt and pepper to a boil in a Dutch oven over medium-high heat; add chicken and reduce heat to low, and simmer 1 hour.
2. Remove chicken, reserving liquid, and let cool 15 minutes. Skin and de-bone chicken. Dice chicken.
3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wipe Dutch oven clean. Add water to cooking liquid to equal 10 cups.
4. Sauté onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender. Add diced chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender. Serve with desired toppings.
I cooked some barley in a separate pot and served each bowl of soup with a scoop. It added substance and a good texture to the soup.
Art and Jacob really enjoyed this soup. Jacob especially liked the carrots.