Creamy Chicken, Leek Pasta Soup

A nourishing and creamy soup that combines the richness of chicken and leeks with a zesty lemon finish, served with tender pasta shells.

By @lucysallysommer

Original recipe source

Cook time: 40 minutes

Servings: 5

Ingredients

• 2 tablespoons butter large knob
• 1 medium brown onion diced
• 0 salt to taste
• 3 whole leeks halved and sliced
• 2 sprigs rosemary needles finely chopped
• 3 cloves garlic minced
• 1.4 liters chicken stock made with 2x stock cubes
• 0 from 1 lemon lemon zest
• 2 whole chicken breasts
• 250 grams dried short pasta
• 1 from 1 lemon lemon juice
• 0.5 cups parmesan
• 150 ml double cream
• 0 black pepper to taste
• 0 olive oil drizzle for serving

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.
5. After 5 minutes add in the pasta shells, return the lid and set the timer for 4 minutes.
6. 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. Serve with more parmesan, black pepper and a drizzle of olive oil.