Maria’s Chicken Soup

• 2 liters homemade chicken broth
• 2 leeks thickly sliced
• 4-5 large carrots roughly chopped
• 1 celery stick roughly chopped
• 1 tbsp ground coriander
• 2 sprigs of lemon thyme or thyme and a little lemon zest
• Juice from 1 lemon
• 700 grams chicken breast

Lightly fry the leeks, carrots and celery until softened but not browned. Add the coriander, thyme and ginger. Add the broth with a little salt and, as soon as it warms up, the chicken breast. Simmer on a very low heat for 40 ‘. Set the chicken aside and keep warm. Puree the vegetables in batches using a stick blender or a food processor. Add the lemon juice to the soup and simmer uncovered for 5 minutes to reduce a little. Shred the chicken, divide it into each dish and add the hot soup.

If you prefer use only 1-2 carrots and when the vegetables are blended, add short grain rice or “trachanas” (a type of frumenty) and simmer 20 ‘ more.