Taste the soup and season with salt and freshly ground black pepper as needed.
If desired, add a squeeze of lemon juice to brighten the flavors.
5. Serve:
Remove the bay leaf and discard it.
Ladle the soup into bowls and garnish with freshly chopped parsley.
6. Enjoy:
Serve hot, with crusty bread or crackers on the side if desired.
Tips:
Make it heartier: Add diced potatoes or other vegetables like zucchini or peas.
Chicken Variations: If you prefer, you can start with raw chicken breasts or thighs, simmer them in the broth until cooked through, then remove, shred, and return to the pot.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.
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