Creamy Chicken, Leek Pasta Soup
Directions
- 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.
- 2Stir in the rosemary and the garlic and let this cook for a couple of minutes.
- 3Pour in the chicken stock followed by the grated zest of 1 lemon.
- 4Add in the chicken breasts making sure they are submerged in the stock. Return the lid and set your timer for 5 minutes.
- 5After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
- 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.
- 7Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper.
- 8Serve with more parmesan, black pepper and a drizzle of olive oil
Ingredients
- 1 large knob butter
- 1 brown onion
- 1 generous sprinkle salt
- 3 leeks
- 3 cloves garlic
- 2 sprigs rosemary
- 1.3 L chicken stock
- 1 lemon
- 2 chicken breasts
- 250 g dried short pasta
- 150 ml double cream
- 0.5 cup parmesan
- 1 generous crack black pepper
Equipment
dutch oven or large saucepanlidknifegraterspoontongsbowlforks