Lemon-Herb Chicken Pasta Soup

Instructions

1. Prepare Ingredients

   10 min hands-on

   • Remove meat from chicken breast, keeping skin on. Slice into bite-sized pieces.
   • Chop celery into diamond shapes. Peel and cut carrots into small diamond-shaped pieces.
   • Separate spring onion whites from green tops. Cut whites into 3 cm pieces and slice green tops thinly.
   • Roughly chop parsley and dill. Juice lemons and set aside.

2. Simmer Chicken Stock

   1 min hands-on

   • Pour chicken stock into a large pot and bring to a gentle simmer over medium heat.

3. Cook Vegetables

   2 min hands-on20 min waiting

   • Add carrots to simmering stock and cook for 10–12 minutes until starting to soften.
   • Add celery and spring onion whites. Cook for an additional 10 minutes until vegetables are tender.

4. Cook Pasta

   1 min hands-on10 min waiting

   • Add whole wheat pasta to the pot. Stir occasionally and cook until al dente according to package instructions.

5. Add Chicken

   3 min waiting

   • Add chicken pieces to the pot and warm through for 3–5 minutes.

6. Season Soup

   2 min hands-on

   • Stir in parsley, dill, salt, cayenne, and black pepper to taste. Adjust seasoning as needed.
   • Drizzle olive oil for a glossy finish.

7. Serve Soup

   2 min hands-on

   • Ladle soup into warm bowls.
   • Top with sour cream, lemon juice, and chili flakes. Garnish with sliced spring onion tops.
   • Optionally, drizzle more olive oil for extra richness.

8. Serve Immediately

   1 min hands-on

   • Serve with crusty bread and butter if desired.
   • Cooking tips:
   • Use fresh, high-quality herbs for maximum flavor impact.
   • Avoid overcooking pasta to prevent it from becoming mushy.
   • Stir in sour cream just before serving for a silkier texture.
   • Adjust cayenne pepper to your spice preference.
   • If soup becomes too thick, add hot water or extra chicken stock to loosen.