Lemon Chicken and Pasta Soup with Bone Broth

Prep Time: 8-10 minutes | Cook Time: 20 minutes | Serves 4-6

Ingredients

• 4 Tbsp Butter
• 1 medium yellow onion, diced
• large pinch of salt
• 2-3 leeks, halved and thinly sliced
• 2-3 carrots, diced
• 3 cloves of garlic, minced
• 2 sprigs of rosemary, needles finely chopped OR 1 Tbsp dried rosemary
• 28oz OLLA Chicken Bone Broth
• 1 lemon, zest and juice
• 1 pound chicken breasts
• 12oz fresh conchigliette pasta
• Optional: heavy whipping cream, grated parmesan-style cheese

Instructions

1. Place a dutch oven or large saucepan with 4 Tbsp butter on your stove and turn the heat up to medium.
2. Prep veggies and add them into your pot as you go: dice onion, halve and thinkly slice leeks, dice carrots.
3. Follow the vegetables with a half teaspoon of salt, cover and cook gently for about 10 minutes until really soft and slightly golden and creamy.
4. Chop rosemary (if using fresh), mince garlic and juice and zest your lemon while the vegetables cook.
5. Stir in the rosemary and the garlic and let this cook for a couple of minutes until fragrant (about 3 minutes).
6. Pour in the chicken stock followed by the grated zest of 1 lemon.
7. Add in the chicken breasts making sure they are submerged in the stock. Return the lid and set your timer for 9 minutes (watch the heat, the stock should be simmering gently).
8. After 9 minutes, remove the chicken breasts into a bowl to cool slightly before shredding with two forks (or a hand mixer if you prefer) and add the pasta into your stock.
9. Add the lemon juice to the soup and when the pasta is al dente remove the soup from the heat.
10. Return the chicken to the soup followed by the parmesan, cream (if using) and a generous crack of black pepper. Serve with more black pepper and a drizzle of olive oil.

Tip: If you have leftovers, remove the pasta from the soup before storing so that the pasta doesn't soak up all of the broth!