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.
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