Chicken and Snap Pea Soup with Leeks
Jenny McCarthy Talks "The Masked Singer" + Rach's Pasta With Por…
Tommy DiDario's Gluten-Free Matcha Chocolate Chip Cookies + Rach…
Dr. Oz On How To Cope With Pandemic Stress + Rach's Mushroom Ris…
How Long Garlic Can Last In The Fridge, According To Rachael | Q…
Original "Queer Eye" Grooming Expert Kyan Douglas Shares His Fav…
How To Make John Cusimano's Pink Champagne "Moulin Rouge" Cockta…
How To Make French Onion and Porcini Risotto | Rachael Ray
Wireless Phone Charger + Car Mount: Viewer Shows Off Her New Fav…
Can a Smart Water Bottle Actually Help You Drink More Water? One…
Portable Heated Chair: Why This Viewer Is Loving It During The P…
How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain
How To Make Browned Butter Rice | Nadiya Hussain
How To Make Utica Tomato Pie | Rachael Ray
Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…
Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…
How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad
How To Order The Right Size Every Time (+ save money!) | Online …
60-Second Guided Meditation | Andy From Headspace
How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Andy From Headspace To Meditation Skeptics: It's Not What You Th…
Rachael likes to make this using her leftover Poached Pulled Chicken with Lemon and Garlic. For another rollover chicken meal, try her Mushroom, Asparagus and Chicken Sauté with Rice Pilaf.
Ingredients
- 2 tablespoons olive oil
- 2 carrots or 10 to 12 baby spring carrots, thinly sliced on bias
- 2 leeks, whites and light green parts, halved lengthwise and sliced ½-inch thick
- 2 to 3 cups snap peas, halved across
- Salt and pepper
- 2 quarts chicken stock
- 2 to 3 cups leftover pulled poached chicken or pulled rotisserie chicken
- ½ pound broken pappardelle
- ½ cup tarragon, chopped or 1 cup basil, torn
- Juice of 1 lemon
Yield
Serves: 4-6
Preparation
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.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
