Chicken and Leek Soup

Serves 1
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Directions

  1. 1Place a dutch oven or large saucepan on a medium low heat. Add the butter followed by the 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.
  2. 2Stir in the rosemary and the garlic and let this cook for a couple of minutes.
  3. 3Pour in the chicken stock followed by the grated zest of 1 lemon.
  4. 4Add in the chicken breasts making sure they are submerged in the stock. Return the lid and set your timer for 5 minutes (watch the heat, the stock should be simmering gently).
  5. 5After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
  6. 6After 4 minutes remove the chicken breasts into a bowl to cool slightly before shredding with two forks. Add the lemon juice to the soup and when the pasta is al dente remove the soup from the heat.
  7. 7Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper. Serve with more parmesan, black pepper and a drizzle of olive oil

Ingredients

  • 1 large knob butter
  • 1 diced brown onion
  • salt
  • 3 halved and sliced leeks
  • 3 cloves minced garlic
  • 2 sprigs needles finely chopped rosemary
  • 1.3 L chicken stock
  • 1 zest and juice lemon
  • 2 chicken breasts
  • 250 g dried short pasta
  • 150 ml double cream
  • 0.5 cup parmesan
  • black pepper
  • olive oil

Equipment

dutch ovenlarge saucepanlidmicroplanetongssieve