Chicken and Lemon Soup with Pasta

Name: Chicken and Lemon Soup with Pasta Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 1 tbsp butter; 3 tbsp Grapeseed oil; 8 shallots thinly sliced; 2 carrots thinly sliced; 2 celery stalks thinly sliced; 1 lemon squeezed and with skin pared off thinly; 1.2 litres/2 pints chicken stock; 225 g/8 oz boneless chicken breast finely chopped; 225 g/8 ozsmall dried pasta pieces (e.g. break up spaghetti into smaller pieces or pasta wheels); Salt and pepper; 75mls/2 fl oz double cream; 1 tbsp fresh parsley

Number of Servings: 4

Ingredients

1 tbsp butter3 tbsp Grapeseed oil8 shallots, thinly sliced2 carrots, thinly sliced2 celery stalks, thinly sliced1 lemon, squeezed and with skin pared off thinly1.2 litres/2 pints chicken stock225 g/8 oz boneless chicken breast, finely chopped 225 g/8 ozsmall dried pasta pieces (e.g. break up spaghetti into smaller pieces or pasta wheels)Salt and pepper75mls/2 fl oz double cream1 tbsp fresh parsley

Directions

Heat grapeseed oil in a pan over a medium heat and add the butter.
Add shallots, celery and chicken and cook, stirring occasionally for 7 minutes.
Blanch lemon rind in boiling water for 3 minutes in a seperate pan.
Add blanced lemon rind, the squeezed lemon juice and the chicken stock to the pan.
Allow mixture to boil slowly over a low heat and then simmer for 40 minutes, stirring occasionally.
Add the pasta and cook (still on a low heat) for 15 minutes.
Season with salt and pepper and take pan off the hob. Add the cream and stir it through. (Cream will curdle if allowed to boil up in the soup).
Serve, garnished with parsley;

Number of Servings: 4

Recipe submitted by SparkPeople user SKITTEN.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving