Lemon-Chicken Soup

Ingredients

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

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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