What does a celebrity chef make for his family on the one day of the week he’s not working? Something easy—and delicious. Daniel Boulud, who has restaurants around the world, spends Sundays with his family. That’s when he’ll make this quick and easy version of chicken pot-au-feu. Boulud suggests using whatever vegetables you have on hand.

¾ pound boneless, skinless
chicken thighs
½ cup sliced carrots
½ cup sliced onion
½ cup sliced celery
1 cup sliced fennel
1 cup sliced red potatoes (with skin)
1 cup fat-free, low-salt chicken broth
2 garlic cloves, crushed
½ teaspoon ground coriander
¼ 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 black pepper

Remove all visible fat from the chicken and cut into one-inch pieces. Place the chicken, carrots, onion, celery, fennel, potatoes, chicken broth, garlic, coriander, cloves and tarragon in a large saucepan. The broth should only just cover the ingredients. Add a little more if needed. Bring to a boil. Lower the heat to medium, and simmer, uncovered, for 20 minutes.

While the soup simmers, place the chopped shallots and parsley in a bowl and add the olive oil, lemon zest and salt and pepper to taste. Stir.

Serve the soup in large bowls, and spoon the herb-oil mixture on top. Serves two.