Lemon-Chicken & Pepe Soup Recipe

Name: Lemon-Chicken & Pepe Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 scallions (white and green parts separated), chopped; 2 celery stalks, chopped; 2 garlic cloves, minced; 1 small zucchini, diced; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 9 cups chicken stock, plus additional if needed; 3/4 cup acini de pepe pasta; 1 1/2 teaspoons lemon zest; 2 cups cooked, shredded chicken (from a rotisserie chicken); 1 cup canned garbanzo beans, drained and rinsed; 1 1/2 tablespoons chopped fresh dill; 1 tablespoon chopped fresh parsley; 1 1/2 cups shredded romaine lettuce; 2 tablespoons fresh lemon juice; 1 pinch Red pepper flakes for garnish (optional)

Servings: persons

1 tablespoon olive oil
4 scallions (white and green parts separated), chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 small zucchini, diced
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
9 cups chicken stock, plus additional if needed
3/4 cup acini de pepe pasta
1 1/2 teaspoons lemon zest
2 cups cooked, shredded chicken (from a rotisserie chicken)
1 cup canned garbanzo beans, drained and rinsed
1 1/2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1 1/2 cups shredded romaine lettuce
2 tablespoons fresh lemon juice
1 pinch 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.

1464

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 scallions (white and green parts separated), chopped, 2 celery stalks, chopped, 2 garlic cloves, minced, and more.

Yes, Lemon-Chicken & Pepe Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Chicken & Pepe Soup

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