The leaves are turning colors, the air is crisp, fall is here and it is time to make soup.
One of my favorite soups is Rachael Ray’s Chicken Soup with Lemon. Simple and yummy, the lemon just lifts the flavor. I often double the recipe and freeze rest for lunches. Good for the soul. Enjoy!
CHICKEN SOUP WITH LEMON
1 T butter
3 T olive oil
1 onion chopped
1 large leek, white and pale green parts only – quartered lengthwise then cut crosswise into ½ inch pieces
4 stalks of celery with leafy tops, chopped
2 large carrots, peeled and chopped
2 T fresh thyme, chopped
3 cloves garlic, chopped
1 large bay leaf
1 lemon zested (about 1 ½ tsp) and juiced (about ¼ cup)
Salt and pepper
1 qt chicken stock
1 small rotisserie chicken, meat pulled into small pieces and skin and bones discarded (I use one package of just chicken already cooked from Trader Joes)
Prep all the vegetables, herbs and the lemon zest into one big bowl. In a large soup pot with a lid, heat the oil, three turns of the pan, over medium heat. Add the prepped veggies, herbs and lemon zest. Season with salt and pepper and cover the pot. Cook the vegetables, stirring occasionally, until softened, 7 to 8 minutes. Add the stock and 1 cup of water. Bring to a boil over high heat. Add the chicken. Cook till chicken is heated through, about 7 minutes. Add the lemon juice, season with salt.