Chicken with Lemon Zest, Thyme and Potatoes

Simpler and quicker than using a whole chicken, this homey bright chicken soup is worthy of Grandma. Yield: 14 cups

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Step 1

Place the onion, carrots, celery and ¼ cup stock in a large stockpot over medium heat and cook until the vegetables are tender, about 10- 15 minutes. Add the remaining stock, bay leaf and lemon zest and cook over low heat for 1 hour.

Step 2

Place the potatoes in a separate pot, cover with cold water and bring to a boil over high heat. Cook until the potatoes are tender, about 20 minutes. Drain and reserve.

Step 3

Add the potatoes, cooked chicken and thyme to the soup and serve immediately or cover and refrigerate for up to 2 days.