Ingredients | Serves 3-4 

Olive oil 

1 onion, diced 

1 carrot, diced 

3 cloves garlic minced 

1 tsp turmeric 

Rosemary stalk 

2-3 bay leaves 

Pinch chilli flakes (optional)

1.L chicken broth 

Pinch of salt and pepper 

1 lemon, juice 

½ cup stelline (star pasta)

2 cups shredded chicken 

1 cup frozen Peas 

Serve with parmesan and a drizzle of extra virgin olive oil 

Method

1. In a dutch oven, or a deep saucepan, cook onions and carrots in some olive oil and a pinch of salt until soft and translucent. Add the garlic and then stir in the turmeric, rosemary, bay leaves and chilli flakes. 

2. Pour in the stock, season and cover with a lid. Bring the soup to a simmer then once simmering, reduce the heat and simmer on low with the lid on until the carrots start to become tender. 

3. Add the lemon juice and stir. Then add the stelline, peas and chicken and let this cook slowly until the stelline is cooked. 

4. Remove from the heat and serve with a generous grating of parmesan and a drizzle of extra virgin olive oil.