Chicken and Lemon Soup with Pasta

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

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.