Main
Creamy Chicken, Leek & Lemon Pasta Soup
40 minServes 5Nutri-Score C€€
C
40 min
40 minCreamy Chicken, Leek & Lemon Pasta Soup
what you need
Ingredients
butter (large knob)Dairy40 g
brown onion (diced)Produce1 piece
salt (to taste)Spices5 g- leeks (halved and sliced)Produce3 pieces
garlic (cloves, minced)Produce3 pieces- rosemary (sprigs, needles finely chopped)Produce2 pieces
chicken stock (made with stock cubes)Pantry1.3 litres
lemon (zest and juice)Produce1 piece
chicken breasts (whole)Meat2 pieces
dried short pasta (shells)Grains250 g
double creamDairy150 ml
parmesan (grated)Dairy50 g
black pepper (freshly cracked)Spices2 g
olive oil (for drizzling)Pantry15 ml
per serving
Nutrition
419kcal
- Carbs
- 41 g
- Proteins
- 21 g
- Fat
- 19 g
what you’ll use
Tools
Dutch oven
Grater
Mixing bowl
Tongs
step by step
Method
- Step 1
Sweat the onion and leeks
- Place a Dutch oven or large saucepan over medium-low heat and add the butter.
- Add the onion, leeks and a generous sprinkle of salt, cover with the lid and cook gently until really soft, slightly golden and creamy.
- Step 2
Add the aromatics
- Stir in the chopped rosemary and the garlic.
- Cook for a couple of minutes until fragrant.
- Step 3
Add stock and lemon zest
- Pour in the chicken stock.
- Stir in the grated lemon zest.
- Step 4
Poach the chicken
- Add the chicken breasts, making sure they are submerged in the stock.
- Cover with the lid and simmer gently, watching the heat.
- Step 5
Cook the pasta
- Add the pasta shells to the soup.
- Cover again and cook until the pasta is al dente.
- Step 6
Shred the chicken
- Remove the chicken breasts to a bowl and let them cool slightly.
- Shred the chicken with two forks.
- Stir the lemon juice into the soup and take the pot off the heat once the pasta is al dente.
- Step 7
Finish the soup
- Return the shredded chicken to the soup.
- Stir in the parmesan, double cream and a generous crack of black pepper.
- Serve with more parmesan, black pepper and a drizzle of olive oil.
most cooked first