Ingredients | Serves 4-6 

Large knob of butter 

1 brown onion, diced

salt

3 leeks, halved and sliced

3 cloves garlic, minced

2 sprigs rosemary, needles finely chopped

1.3L chicken stock (I used 2x kallo stock cubes)

1 lemon (zest and juice) 

2 chicken breasts 

250g dried short pasta 

150 ml double cream 

½ cup parmesan 

Black pepper and salt 

Method

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 (watch the heat, the stock should be simmering gently).

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. 

7. Add the lemon juice to the soup and when the pasta is al dente remove the soup from the heat. 

8. Return the chicken to the soup followed by the parmesan, double cream and a generous crack of black pepper. Serve with more parmesan, black pepper and a drizzle of olive oil