Lemon-Chicken & Pepe Soup

Lemon-Chicken & Pepe Soup
Serves 8
  1. 1 T. olive oil
  2. 4 scallions (white and green parts separated), chopped
  3. 2 celery stalks, chopped
  4. 2 garlic cloves, minced
  5. 1 small zucchini, diced
  6. 1/2 t. kosher salt
  7. 1/4 teaspoon ground black pepper
  8. 9 cups chicken stock, plus additional if needed
  9. 3/4 cup acini de pepe pasta (or Israeli couscous)
  10. 1-1/2 t. lemon zest
  11. 2 cups cooked, shredded chicken (from a rotisserie chicken)
  12. 1 cup canned garbanzo beans, drained and rinsed
  13. 1-1/2 T. chopped fresh dill
  14. 1 T. chopped fresh parsley
  15. 1-1/2 cups shredded romaine lettuce
  16. 2 T. fresh lemon juice
  17. red pepper flakes for garnish (optional)
  1. 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.
  2. Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
  3. Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
  4. 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.
Adapted from Food 52
Adapted from Food 52
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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