Chicken soup, cream, and lemon

Ingredients

• 300 g of cooked, shredded chicken
• 70 cl of chicken broth
• 6 cl of lemon juice
• the zest of 2 lemons
• 3 cloves of garlic, minced
• salt
• Freshly ground black pepper
• 1 medium onion, finely chopped
• 4 stalks of celery, chopped
• 12 cl of heavy cream
• 12 sprigs of thyme
• 5 rosemary branches
• 2 tablespoons of olive oil
• 1/2 large carrot, finely chopped
• 3 bay leaves

Heat the oil in a large saucepan over medium-low heat. Add the garlic, onion, celery, carrot, and a pinch of salt, and cook until the onion becomes translucent. Avoid browning them if you want a clearer soup.

Add the remaining ingredients and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and cook for 30 minutes.

If desired, remove the herbs, taste, and adjust the seasoning with salt and pepper before serving.