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.
- 2Place 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.
- 3Place 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.
- 4Stir in the rosemary and the garlic and let this cook for a couple of minutes.
- 5Stir in the rosemary and the garlic and let this cook for a couple of minutes.
- 6Stir in the rosemary and the garlic and let this cook for a couple of minutes.
- 7Pour in the chicken stock followed by the grated zest of 1 lemon.
- 8Pour in the chicken stock followed by the grated zest of 1 lemon.
- 9Pour in the chicken stock followed by the grated zest of 1 lemon.
- 10Add 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).
- 11Add 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).
- 12Add 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).
- 13After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
- 14After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
- 15After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
- 16After 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.
- 17After 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.
- 18After 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.
- 19Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper.
- 20Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper.
- 21Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper.
- 22Serve with more parmesan, black pepper and a drizzle of olive oil
- 23Serve with more parmesan, black pepper and a drizzle of olive oil
- 24Serve with more parmesan, black pepper and a drizzle of olive oil
Ingredients
- 1 large knob butter
- 1 large knob butter
- 1 large knob butter
- 1 brown onion
- 1 brown onion
- 1 brown onion
- 1 generous sprinkle salt
- 1 generous sprinkle salt
- 1 generous sprinkle salt
- 3 leeks
- 3 leeks
- 3 leeks
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 2 sprigs rosemary
- 2 sprigs rosemary
- 2 sprigs rosemary
- 1.4 L chicken stock
- 1.4 L chicken stock
- 1.4 L chicken stock
- 1 lemon
- 1 lemon
- 1 lemon
- 2 chicken breasts
- 2 chicken breasts
- 2 chicken breasts
- 250 g dried short pasta
- 250 g dried short pasta
- 250 g dried short pasta
- 150 ml double cream
- 150 ml double cream
- 150 ml double cream
- 0.5 cup parmesan
- 0.5 cup parmesan
- 0.5 cup parmesan
- 1 black pepper
- 1 black pepper
- 1 black pepper
Equipment
dutch oven or large saucepan