Lemon-Chicken Soup

Lemon-Chicken Soup
Photo by Southern Living

Ingredients

  • 1 (1-lb.) package carrots, sliced
  • 2 teaspoons salt
  • Toppings: cooked barley, cooked green beans, lemon slices
  • 2 bay leaves
  • ½ cup loosely packed fresh flat-leaf parsley leaves
  • Toppings: cooked barley, cooked green beans, lemon slices
  • 1 teaspoon olive oil
  • + 12 more ingredients
    • 4 teaspoons lemon zest
    • 5 celery ribs, chopped
    • 2 garlic cloves, minced
    • 6 skin-on, bone-in chicken breasts
    • 2 large onions, chopped
    • 2 bay leaves
    • 2 large onions, chopped
    • 6 skin-on, bone-in chicken breasts
    • ½ cup loosely packed fresh flat-leaf parsley leaves
    • 1 (1-lb.) package carrots, sliced
    • 4 teaspoons lemon zest
    • 2 teaspoons salt

1. Bring chicken and water to cover to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer 1 hour. 2. Remove chicken, reserving liquid, and let cool 15 minutes. Shred chicken. 3. Pour reserved cooking liquid through a wire-mesh strainer into a bowl, discarding solids; wip...

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