Creamy Chicken, Leek Pasta Soup www.tiktok.com 20 mins Pick the duration units Minutes Hours Serves 5 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 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. After 4 minutes 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. 8. Serve with more parmesan, black pepper and a drizzle of olive oil 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. After 4 minutes 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. 8. Serve with more parmesan, black pepper and a drizzle of olive oil Add Direction Ingredients 1 large knob butter 1 brown onion 1 generous sprinkle salt 3 leeks 3 cloves garlic 2 sprigs rosemary 1.3 L chicken stock 1 lemon 2 chicken breasts 250 g dried short pasta 150 ml double cream 0.5 cup parmesan 1 generous crack black pepper - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment dutch oven or large saucepan lid knife grater spoon tongs bowl forks Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe