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one tablespoon olive oil one, leek (Recipes by ingridients leek) white part only, thinly sliced one lemon seven cups reduced-salt chicken stock one cup water three/four cup bow-tie (farfalle) pasta (Recipes by ingridients pasta) (see variation) two chicken breast fillets, trimmed, thinly sliced two zucchini, halved lengthways, sliced one hundred and fiftyg sugar snap, peas (Recipes by ingridients peas) trimmed (see note)Step one Heat oil in a large saucepan over medium-low heat. Add leek (Recipes by ingridients leek) and cook for about five minutes or until soft but not coloured. Step two Cut four wide strips of lemon rind, avoiding white pith. Add rind, stock and water to saucepan. Increase heat to high and bring to the boil. Step three Meanwhile, cook pasta (Recipes by ingridients pasta) in a separate saucepan of salted boiling water until tender. Chicken And Spring Vegetable Soup Recipe. Drain. Chicken And Spring Vegetable Soup Recipe. Step four Add, pasta (Recipes by ingridients pasta) chicken, zucchini and peas (Recipes by ingridients peas) to stock. Return to the boil. Reduce heat to medium-low. Chicken And Spring Vegetable Soup Recipe. Simmer gently for three minutes or until vegetables (Recipes by ingridients vegetables) are just tender and chicken is cooked through. Step about five Remove lemon rind from soup. Ladle soup into bowls. Season and serve..
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