Place a large pot over medium heat. When hot, add the butter and all of the vegetables, lemon zest, and bay leaf. Give a good stir to coat the vegetables in the fat.
Add the seasonings, the chicken bouillon and wine. Stir and cook the vegetables until they soften but do not brown - about 3-4 minutes.
Add the chicken broth reduce the heat to a simmer and cook until the vegetables are cooked through.
Add the chicken and salt and pepper to taste. Warm through. Enjoy!