Creamy Chicken, Leek Pasta Soup
Serves 4
Directions
- 1Place a Dutch oven or large saucepan on medium-low heat. Add butter, onion, leeks, and a generous sprinkle of salt. Return the lid and cook gently for about 10 minutes until really soft and slightly golden and creamy.
- 2Stir in the rosemary and garlic and let this cook for a couple of minutes.
- 3Pour in the chicken stock.
- 4Grate the zest of one lemon into the soup.
- 5Add in the chicken breasts, making sure they are submerged in the stock. Return the lid and set your timer for 5 minutes, ensuring the stock is simmering gently.
- 6After 5 minutes, add in the pasta shells, return the lid, and set the timer for 4 minutes.
- 7After 4 minutes, remove the chicken breasts into a bowl to cool slightly before shredding with two forks.
- 8Add the lemon juice to the soup and remove the soup from the heat when the pasta is al dente.
- 9Return the shredded chicken to the soup.
- 10Add the parmesan, double cream, and a generous crack of black pepper.
- 11Stir to combine all ingredients.
- 12Serve with more parmesan, black pepper, and a drizzle of olive oil.
Ingredients
- large knob butter
- 1 brown onion, diced
- salt
- 3 leeks, halved and sliced
- 3 cloves garlic, minced
- 2 sprigs rosemary, needles finely chopped
- 1.3 L chicken stock
- 1 lemon
- 2 chicken breasts
- 250 g dried short pasta
- 150 ml double cream
- 0.5 cup parmesan
- black pepper
- olive oil
Equipment
Dutch ovenlarge saucepanlidwooden spoonmicroplane gratertongsbowlforkssieve
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