- 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
- Using a vegetable peeler, pare the zest off half the lemon in one long strip and place it in a large saucepan.
- 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).
- Add the bunch of parsley stalks to the pan.
- Set aside the rest of the lemon and parsley.
- Pour the stock into the pan and bring to the boil.
- Add the carrots and celery, reduce the heat, cover the pan and simmer for 5 minutes.
- Add the chicken strips and reduce the heat, if necessary, so that the soup barely simmers.
- Cover and cook very gently for 5 minutes.
- Bring the soup back to the boil.
- Add the broccoli and cook, uncovered, for 3 minutes or until the broccoli is just tender.
- Meanwhile, use a citrus zester to remove the remaining zest from the lemon in fine shreds.
- Alternatively, grate off the zest.
- Halve the lemon and squeeze its juice.
- Chop the reserved parsley.
- Remove the long strip of lemon zest and the bunch of parsley stalks from the soup.
- Stir in the lemon juice with most of the shreds of zest and most of the chopped parsley.
- Season the soup to taste.
- Ladle the soup into warm soup bowls.
- Garnish with the remaining lemon zest and parsley and serve hot.
Preparation: 15 minutes
Cooking: about 20 minutes