- 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
