Lemon-Chicken Soup

Ingredients

• 1 slices toppings: barley cooked
• 2  bay leaves 
• 1 lb carrots sliced
• 5 rib celery chopped
• 0.5 cup flat-leaf parsley leaves fresh loosely packed
• 2  garlic cloves minced
• 4 teaspoons lemon zest 
• 1 teaspoon olive oil 
• 2 large onions chopped
• 2 teaspoons salt 
• 6  skin-on bone-in

Equipment

• bowl
• sieve
• dutch oven

Directions

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; wipe Dutch oven clean.
4. Add water to cooking liquid to equal 10 cups.
5. Saut onion, celery, and garlic in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until tender.
6. Add shredded chicken, cooking liquid, carrots, and next 3 ingredients. Cover, reduce heat to medium, and cook 20 minutes or until carrots are tender.
7. Add parsley.
8. Serve with desired toppings.