This article was written for Annabel & Grace, which is now part of Rest Less.
Lemon chicken soup with stellate pasta
Ingredients:
Olive oil
225g skinless, boneless chicken breasts cut into chunks
I medium onion diced
I medium carrot diced
2 tsp fresh thyme roughly chopped
1.5 litres chicken stock
150 g stellette pasta
2 large eggs
3 tbsp freshly squeezed lemon juice
Method:
Stellete pasta
Heat a good glug of olive oil over a medium heat. Add the chicken and season with a pinch of salt. Cook for five minutes until the chicken is just cooked through. Remove the chicken pieces to a dish and set aside. Add another glug of oil to the pan and toss in the onion, celery, carrot and chopped thyme. Cook for about 5 – 7 minutes, stirring regularly, until the vegetables are tender and the onion is opaque. Add three-quarters of the stock to the vegetables and bring to the boil. Add the pasta and simmer until tender, approximately 5 – 8 minutes. Turn the heat down, warm the remaining stock in a separate pan until it is steaming. Beat the eggs into a bowl and gradually whisk in the lemon juice. Gradually add the hot stock to the lemon and egg mixture, stirring well. Add this to the vegetable broth and then stir in the chicken pieces. Wait 5 minutes and then serve.