Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 4 1/2 cups, serving 2

　　1 lemon

　　2 chicken breast halves with skin and bones (about 3/4 pound)

　　2 3/4 cups chicken broth

　　10 snow pea pods

　　2 tablespoons unsalted butter

　　2 tablespoons all-purpose flour

　　1/4 cup heavy cream

　　2 tablespoons minced fresh flat-leafed parsley leaves

　　

Step 1

With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.

　　

Step 2

While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.

　　

Step 3

When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.