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Lemon- chicken &pepe soup
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| Cook time; about 20 minutes Ingredients: | |
| 1 tbs | olive oil |
| 4 | scallions,, ( white and green parts separated), chopped |
| 2 | celery stalks, chopped |
| 2 | garlic cloves, minced |
| 1 small | zucchini, diced |
| 1/2 tsp | kosher salt |
| 1/4 tsp | ground black pepper |
| 9 cups | chicken stock, plus additional if needed |
| 3/4 cup | acini de Pepe pasta |
| 1 -1/2 tsp | lemon zest |
| 2 cups | cooked, shredded chicken,, ( from a rotisserie chicken) |
| 1 cup | canned garbanzo beans, drained and rinsed |
| 1-1/2 tbs | chopped fresh dill |
| 1 tbs | chopped fresh parsley |
| 1-1/2 cups | spinach |
| kale, alternative | |
| 2 tbs | fresh lemon juice |
| Red pepper flakes for garnish,, (optional) | |
1- in a large sauce pot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt and pepper; cook 2 minutes, stirring occasionally
2- add stock, pasta and lemon zest.; heat to boiling over high heat. Reduce heat to medium- high; cook 9 minutes
3- stir in chicken, beans , dill and parsley; cook over medium- low 2 minutes or until chicken and beans are heated through.
4- just before serving, stir in spinach, lemon juice, and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnish with red pepper flakes, if desired.
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