Lemon Leek Soup

A perfect comforting, creamy, nutritious recipe to get you through the beginning of winter. Pairs well with a @topochicousa lime too 😝. This recipe makes ~4-5 servings and was adapted from @lucysallysommer

Ingredients:

- 1 tbsp butter

- 2 leeks, roughly chopped

- 3 cloves garlic, minced

- 2 sprigs rosemary needles, finely chopped

- 1.3 L chicken stock

- 1 lemon (the zest and the juice)

- 2 chicken breast

- 250 g short dry pasta

- 150 ml heavy cream

- 1/2 cup Parmesan

- Salt and pepper

Method:

1. Add the butter to a Dutch oven (or large pot) on medium low heat

2. Add in the leeks, a pinch of salt, and let cook for about 10 minutes until soft

3. While this is cooking, pan fry your chicken breasts with olive oil, salt, and pepper until cooked through

4. Add in the rosemary and garlic and let cook for a few minutes

5. Add in the chicken stock and the lemon zest. Bring to a simmer for 5 minutes

6. Shred your chicken breasts once fully cooked

7. Add in your pasta shells and let cook for 4 minutes

8. Add in the lemon juice and chicken and remove from heat

9. Add in your cream and Parmesan and mix

10. Top with extra parm and black pepper and enjoy!