chicken lemon & pasta soup

ingredients:

butter ( small knob) and a glug oil for frying

4 chicken breast sliced seasoned and sprinkled with marjoram

4/5 big shallots sliced

3 sticks of celery chopped

3 cloves of garlic sliced

3 carrots cut in small cubes

1 dessert spoon of mixed Italian herbs

2.5l of chicken stock

4 big Portobello mushrooms sliced

few sprig of  fresh thyme

Big bunch of flat leaf parsley chopped

3 nests of angel hair pasta or any pasta of your choice

1 tub of full fat creme fraiche 250/300ml

salt and cracked black pepper

parmesan , chives and parsley for garnish

method:

begin by preparing all listed ingredients

heat the oil and butter in a large pot when it starts to foam add in the shallot, celery, garlic, thyme season well and sweat  covered on low for about 6 mins

then add the carrot + Italian dried herbs and sweat again for another 5 mins

stir in your chicken strips and mushrooms, cook on low until chicken has turned white

lash in the pasta followed by 2 l of the stock…. judge it as you go you basically want to cover all ingredients well

When the pasta is cooked turn off the heat and stir in a 250ml small tub of full fat Creme fraiche ( if you want to reheat or make it hotter after the addition of the creme f, do this on a low heat stirring regularly )

taste adjust season to your liking

finish with parsley, chives and a good grating of parmesan

serve with buttered crusty bread and then

NAME A BETTER COMBO …….. ILL WAIT