Dinner in Minutes: Chicken soup with touch of sophistication

With restaurants around the world, famed chef Daniel Boulud rarely gets home before 1 a.m. His day with his family is Sunday, and he likes to make them this soup supper.

“Everything goes into one pot. It’s easy and fast,” Boulud says.

I’ve adapted his recipe to make preparation even easier. Boulud suggests using whatever vegetables you have on hand along with juicy chicken thighs. Herb oil with lemon zest gives the soup a fresh, sophisticated flavor.

Daniel Boulud’s Soup Supper With Herb Oil and Lemon Zest

3/4 pound boneless, skinless chicken thighs

1/2 cup sliced carrot

1/2 cup sliced onion

1/2 cup sliced celery

1 cup sliced fennel

1 cup sliced red potatoes

1 cup fat-free, low-salt chicken broth

1 teaspoon minced garlic

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

2 teaspoons dried tarragon

For Herb Oil with Lemon Zest:

2 large shallots, chopped (about 1/4 cup)

2 tablespoons chopped parsley

2 tablespoons olive oil

Zest from 1 lemon (about 1 tablespoon)

Salt and freshly ground pepper

1/2 multigrain baguette

Heat oven to 300 degrees.

Remove visible fat from chicken and cut meat into 1-inch pieces. Place in a saucepan with carrot, onion, celery, fennel, potato, chicken broth, garlic, coriander, cloves and tarragon. Add cold water to just cover the ingredients (about 2 cups). Bring to a boil over high heat. Lower heat to medium and gently simmer 20 minutes.

Meanwhile, combine chopped shallot and parsley, olive oil, lemon zest and salt and pepper to taste; set aside. Warm bread in oven or toaster.

Serve soup in large bowls with herb oil spooned on top, accompanied by bread.

Yield: 2 servings.

Nutrition per serving: 576 calories (31 percent from fat), 19.9 grams fat (3.2 grams saturated, 12 grams monounsaturated), 108 milligrams cholesterol, 46.1 grams protein, 54 grams carbohydrates, 6.8 grams fiber, 831 milligrams sodium.