Chicken and Snap Pea Soup with Leeks

Heat a soup pot over medium high heat with 2 tablespoons olive oil, 2 turns of the pan.  Add carrots, leeks, snap peas, salt and pepper, partially cover pot and cook to tender-crisp, 5 minutes, stirring occasionally. Add stock and chicken, and bring to a low rolling boil. Add pasta and cook to al dente. If you are serving the soup over several days or hours, cook pasta and store separately.  

 

Stir in herbs and remove from heat; add lemon juice.