Lemon-Chicken & Pepe Soup
★★★★★
PREP TIME
7 minutes
COOK TIME
13 minutes
SERVES
8
Ingredients
1 tablespoon
olive oil
4
scallions (white and green parts separated), chopped
2
celery stalks, chopped
2
garlic cloves, minced
1
small zucchini, diced
1/2 teaspoon
kosher salt
1/4 teaspoon
ground black pepper
9 cups
chicken stock, plus additional if needed
3/4
cup acini de pepe pasta
1 1/2
teaspoons lemon zest
2 cups
cooked, shredded chicken (from a rotisserie chicken)
1 cup
canned garbanzo beans, drained and rinsed
1 1/2
tablespoons chopped fresh dill
1 tablespoon
chopped fresh parsley
1 1/2
cups shredded romaine lettuce
2 tablespoons
fresh lemon juice
1 pinch
Red pepper flakes for garnish (optional)
Instructions
- In a large saucepot, 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.
- Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
- Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
- Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.
