Sauté carrots, green onions, bell pepper,
and celery in butter until almost tender in Dutch oven or large saucepan,
about 5 minutes. Add chicken and thyme; cook over medium heat until
chicken is lightly browned, about 5 minutes. Stir in flour and cook
1 minute longer.
Stir in chicken broth, beans, broccoli, and zucchini; heat to boiling.
Reduce heat and simmer, covered, until vegetables are tender, 10 to
15 minutes. Stir in salt and pepper; season to taste with lemon juice.
Stir in whipped cream just before serving.
|
