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.
Recipe uploaded with Shop'NCook for iPhone.
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