Lemon Chicken Noodle Soup

4 tbsp butter
2 carrots thinly sliced
8 shallots, thinly sliced
2 celery stalks thinly sliced
9 oz bone/skinless chicken finely chopped
3 lemons
5 cups chicken stock
salt and pepper
2/3 cup heavy cream

Melt the butter in a large, heavy bottomed pan. Add the veggies and chicken and cook gently for 8 minutes.
Thinly pare the lemons and bland the lemon rind in boiling water for 3 minutes. Squeeze the juice from the lemons. Add the lemon rind and juice to the pan with the stock. Bring slowly to a boil, then simmer for 50 min.
Let the soup cool, then transfer to a food processor or blender and process till smooth. Return the soup to the pan, re-heat, season to taste with s & p, then add the cream. Do not boil at this stage, or the soup will curdle.
Transfer soup to warm bowls. Garnish with parsley springs and lemons slices. Serve.

*MY NOTE: I also added bottled lemon juice to this for extra kick. Also, I add minced garlic to almost everything dealing with chicken so that first step with veggies and stock...I went on ahead and threw some garlic in there. One more thing, not one to just eat soup, I half way cooked spaghetti and let the pasta finish cooking in the soup. Added some body to it, you know? How's that for chicken noodle soup? Bring your own soda on the side though.