This recipe for cream of lemon and chicken soup with spaghetti is equal parts comforting and full of flavor!
Note: the original version of this recipe appeared in the 2001 cookbook, Cookshelf Pasta: An Ultimate Collection of Step-By-Step Recipes.
- 4 tablespoons of butter
- 8 thinly sliced shallots
- 2 thinly sliced carrots
- 2 thinly sliced celery stalks
- 8 ounces of finely chopped chicken breasts
- 3 lemons
- 5 cups of chicken stock
- 8 ounces of dried spaghetti that has been broken into small pieces
- 5/8 cup of heavy cream
- Salt and white pepper
- For garnish: 3 halved lemon slices and a fresh parsley sprig
- Melt the butter in a saucepan (preferably large).
- Add the celery, shallots, carrots, and chicken, then cook them over low heat, occasionally stirring them for 8 minutes.
- Thinly pare the lemons and blanch the lemon rind in boiling water for 3 minutes. Squeeze as much juice as is possible from the lemons.
- Add the lemon rind and the lemon juice to the saucepan with what is now chicken stock. Slowly bring it all to a boil and allow it to simmer for 40 minutes.
- Add the spaghetti to the saucepan and have it cook for 15 minutes. While it’s cooking, season it to taste with the white pepper and the salt, then add in the cream. Heat through, though don’t allow the soup to boil – otherwise, it will curdle.
- Pour the completed soup into a tureen or individual bowls, garnish it with the lemon slices and fresh parsley spring, and immediately serve.
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