Zesty chicken broth


  • 1 lemon
  • 15 g fresh parsley
  • 1 litre chicken stock, preferably homemade
  • 2 carrots, cut into 1 cm dice
  • 2 stalks celery, cut into 1 cm dice
  • 250 g skinless chicken breast fillet, cut into 1 × 4 cm strips
  • 1⅔ cups (100 g) small broccoli florets
  • salt and pepper


  1. Using a vegetable peeler, pare the zest off half the lemon in one long strip and place it in a large saucepan.
  2. Cut the thicker stalks off the parsley and tie them together in a neat bunch with fine string (they will contribute flavour to the soup).
  3. Add the bunch of parsley stalks to the pan.
  4. Set aside the rest of the lemon and parsley.
  5. Pour the stock into the pan and bring to the boil.
  6. Add the carrots and celery, reduce the heat, cover the pan and simmer for 5 minutes.
  7. Add the chicken strips and reduce the heat, if necessary, so that the soup barely simmers.
  8. Cover and cook very gently for 5 minutes.
  9. Bring the soup back to the boil.
  10. Add the broccoli and cook, uncovered, for 3 minutes or until the broccoli is just tender.
  11. Meanwhile, use a citrus zester to remove the remaining zest from the lemon in fine shreds.
  12. Alternatively, grate off the zest.
  13. Halve the lemon and squeeze its juice.
  14. Chop the reserved parsley.
  15. Remove the long strip of lemon zest and the bunch of parsley stalks from the soup.
  16. Stir in the lemon juice with most of the shreds of zest and most of the chopped parsley.
  17. Season the soup to taste.
  18. Ladle the soup into warm soup bowls.
  19. Garnish with the remaining lemon zest and parsley and serve hot.

Serves 4
Preparation: 15 minutes
Cooking: about 20 minutes


Source: Soups & Casseroles
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