Cart Log In Menu
recipe,

Leek, Mushroom And Chicken Soup With Peas and Thyme

Printer Friendly Version
  • 2 T olive oil
  • 3 cloves garlic, minced
  • 4 leeks, white part, coarsely chopped
  • 1/2 pound brown mushrooms, quartered
  • 3 cups chopped fresh tomatoes
  • 8 cups chicken stock
  • 3 T fresh lemon juice
  • 2 T plus 1 teaspoon chopped thyme
  • 3 chicken breast halves, bone-in, skinned
  • 6 ounces linguini, broken into pieces
  • 2 cups frozen green peas
  • Salt and freshly ground pepper to taste
  • 1/3 cup freshly chopped parsley
  • 1/3 cup freshly grated Asiago or Parmesan cheese
  • 1 T fresh lemon zest

In a large soup pot heat oil, add garlic and leeks and sauté slowly for 7 to 8 minutes. Add mushrooms and continue to sauté, stirring frequently for 7 to 8 minutes longer or until mushrooms release their juices. Add tomatoes, chicken stock, lemon juice, and 2 tablespoons of the lemon thyme. Bring to a boil. Add chicken breasts, and linguini. Return to a boil. Reduce heat and simmer for 10 minute. Turn off heat. Remove chicken and fork into bite-size pieces. Discard bones. Return chicken to pot. Add the peas and remaining teaspoon of lemon thyme, salt and pepper to taste. Heat through for 3 to 4 minutes until peas are tender.  Serve soup in large soup bowls; sprinkle with parsley, cheese and lemon zest.  

Serves 8

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

In a large soup pot heat oil, add garlic and leeks and sauté slowly for 7 to 8 minutes. Add mushrooms and continue to sauté, stirring frequently for 7 to 8 minutes longer or until mushrooms release their juices. Add tomatoes, chicken stock, lemon juice, and 2 tablespoons of the lemon thyme. Bring to a boil. Add chicken breasts, and linguini. Return to a boil. Reduce heat and simmer for 10 minute. Turn off heat. Remove chicken and fork into bite-size pieces. Discard bones. Return chicken to pot. Add the peas and remaining teaspoon of lemon thyme, salt and pepper to taste. Heat through for 3 to 4 minutes until peas are tender.  Serve soup in large soup bowls; sprinkle with parsley, cheese and lemon zest.  

Serves 8

 

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

Your Cart

Total $39.96

Our warehouse is closed June 25-July 4 while we take end of year inventory and prepare for 2023. You can still place your order online! Orders placed on or after June 20 will begin shipping July 5.
Checkout

Go to cart page