Add the shallots and garlic and lightly sauté for 2
minutes, until fragrant. Add the chopped chicken and
sauté for 6 minutes or until the chicken is cooked
through and no longer pink.
- Add the celery puree, thyme, salt, pepper, and
bay leaf to the soup and cook over medium heat for 25
minutes. Remove the bay leaf. Stir in the lemon juice.
Taste and add more salt, pepper, or lemon juice, if
desired. Serve garnished with fresh herbs and a drizzle
of oil. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a saucepan over
medium heat for a few minutes or until warmed
through.