# Creamy Chicken, Leek Pasta Soup

Creamy Chicken, Leek Pasta Soup

- Servings: 5 servings
- Total time: 25 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 1 large knob butter
- 1 brown onion
- 1 generous sprinkle salt
- 3 leeks
- 3 cloves garlic
- 2 sprigs rosemary
- 1.4 L chicken stock
- 1 lemon
- 2 chicken breasts
- 250 g dried short pasta
- 150 ml double cream
- 0.5 cup parmesan
- 1 black pepper

## Instructions

1. Place 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. Stir in the rosemary and the garlic and let this cook for a couple of minutes.
3. Pour in the chicken stock followed by the grated zest of 1 lemon.
4. Add 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. After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
6. After 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. Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper.
8. Serve with more parmesan, black pepper and a drizzle of olive oil

## Equipment

- dutch oven or large saucepan

## Source

- Original video: https://www.instagram.com/reel/DDFOnuuIXxy/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
- Recipe page: https://www.cliprecipe.com/recipe/df7dbf79-369d-470c-b424-519c12750a55
- Extracted: 2025-03-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt