Chicken Soup with Celery and Lemon

Serves 4

1 small bunch celery

2 tablespoons unsalted butter

1 yellow onion, diced

4 chicken thighs, 1¼ - 1½ total weight

3 cups chicken stock

3 cups water

1 bay leaf

4-5 fresh thyme sprigs

2-3 fresh parsley sprigs

4 lemon zest strips, each 3-4 inches (7.5-10 cm) long by 1 inch (2.5 cm) wide

¼ teaspoon salt, or to taste

freshly ground pepper

juice of 1 lemon

chopped fresh parsley

Remove the large outer stalks from the celery bunch and set aside for another use; use only 4 or 5 medium-sized inner stalks and the small ones in the center. Reserve some leaves for garnish. Separate the stalks and slice thinly, including the remaining leaves. You should have about 2 cups (8 oz/250 g). Set aside.

In a large saucepan over medium heat, melt the butter. Add the onion and sauté, stirring, until trans1ucent, 3-4 minutes. Stir in the celery and set aside.

Rinse the chicken thighs and place in another saucepan. Add the chicken stock and the water. Bring to a boil and, using a skimmer or kitchen spoon, remove the scum from the surface. Transfer the chicken and its liquid to the pan holding the onions and celery.

To assemble a bouquet garni, gather together the bay leaf, thyme sprigs, parsley sprigs, and lemon zest strips and tie securely with kitchen string. Add to the pan along with the salt and pepper to taste and bring to a boil. Reduce the heat to low, cover, and simmer until the chicken and vegetables are tender, about 45 minutes.

Discard the bouquet garni. Using a kitchen spoon, skim off the fat from the surface. Stir in half of the lemon juice, taste, and add more if needed, along with more salt and pepper if needed. Serve in warmed individual bowls with a whole thigh in each bowl. Garnish with parsley and celery leaves. Alternatively, transfer the thighs to a plate, remove the skin and bones, cut up the meat and return it to the soup before serving.

From Williams-Sonoma Simple Classics Cookbook

Copyright © 2000 Weldon Owen Inc.

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