Golden Chicken Soup

Steps

1. 1

   In a dutch oven or a deep saucepan, heat olive oil over medium heat.

2. 2

   Add the diced onions, diced carrots, and a pinch of salt. Cook until the vegetables are soft and translucent.

3. 3

   Add the minced garlic and stir in the turmeric, rosemary stalk, bay leaves, and chilli flakes.

4. 4

   Pour in the 1 liter of chicken stock and season with a generous pinch of salt and pepper.

5. 5

   Cover the pot with a lid and bring the soup to a simmer.

6. 6

   Once simmering, reduce the heat to low and continue to simmer with the lid on until the carrots start to become tender.

7. 7

   Add the lemon juice and stir to combine.

8. 8

   Add the stelline pasta, frozen peas, and shredded chicken.

9. 9

   Let the soup cook slowly until the stelline pasta is cooked through.

10. 10

    Remove the pot from the heat and discard the rosemary stalk and bay leaves.

11. 11

    Serve in bowls with a generous grating of parmesan cheese and a drizzle of extra virgin olive oil.