Lemon-Chicken & Pepe Soup
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Author Notes: Inspired by a multitude of Greek and Italian flavors, this dish is like a soup, salad, and pasta dish all-in-one. While hearty and warming, it has a light touch from the lemon and fresh herbs. The addition of romaine lettuce at the end may seem unusual, but in this case, it adds a flavor and texture that pairs well with the rest of the ingredients. Spinach, kale or arugula could be used in place of the lettuce. It comes together in about 20 minutes, and it's perfect for healthful lunches throughout the week. - foxeslovelemons
Food52 Review: Loriloveslemons' delicious soup was quick and easy to prepare, especially using already made rotisserie chicken. The lemon -- the dish's the secret weapon -- gave this soup a delightful complexity, while the beans, vegetables and pastine made it nice and filling. It was a little surprising to use lettuce in the soup, but because it was added at the end it retained some of its texture and crunch. This soup would be equally good subbing different vegetables or beans, and it's an excellent basic recipe that can easily become whatever you want it to be. - sdebrango
Serves 8
- 1 tablespoon olive oil
- 4 scallions (white and green parts separated), chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 small zucchini, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 9 cups chicken stock, plus additional if needed
- 3/4 cup acini de pepe pasta
- 1 to 1/2 teaspoons lemon zest
- 2 cups cooked, shredded chicken (from a rotisserie chicken)
- 1 cup canned garbanzo beans, drained and rinsed
- 1 to 1/2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 to 1/2 cups shredded romaine lettuce
- 2 tablespoons fresh lemon juice
- Red pepper flakes for garnish (optional)
- In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.
- Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.
- Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.
- Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Noodle Soups
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about 1 month ago ktmckinsey
This looks really good. Would Israeli cous cous work instead of the pasta? I'm planning to make this tonight, and I have about 3/4 c of it sitting in my cupboard.
about 1 month ago foxeslovelemons
Oh yes, Israeli substitute will work perfectly! Just throw it in and cook until its tender :)
2 months ago Baywife
Very good. I made it as directed except that I used fresh spinach in lieu of the romaine. I don't think I'd change anything else at all.
2 months ago foxeslovelemons
Thank you, Baywife. I'm so glad you liked it. I'm going to put spinach in it next time, too! I went with romaine because I'd had some traditional Greek dishes with romaine mixed into warm foods, so I knew it would stand up well. But, spinach is just healthier, so why not? :)
2 months ago Leaseachef
Made this last night and loved it! Silly quick and easy, and delicious. I left out the pasta because I am GF, and didn't miss it a bit. I didn't get much from the lettuce--next time I would sub in kale or spinach--or love the arugula suggestions! But the dill and lemon are such a wonderful flavor combo. I rarely use dill--this was delightful!
2 months ago foxeslovelemons
Thanks, Leaseachef, I'm so glad that you liked it and that it was enjoyable without the pasta. I think arugula would add a peppery bite that perhaps the lettuce is lacking.
3 months ago TriBeCa
I made the soup last night and I have never tasted anything so delicious in my life!! It tasted a bit like Greek egg lemon soup, but healthier. I served it with greyure cheese paninis! Amazing you can get so much lemon flavor with so little lemon. Thank you!!!
3 months ago foxeslovelemons
Thank you so much, TriBeCa! The inspiration certainly was Greek avgolemono soup :) I love the lemon flavor of that style of soup, but I wanted a little more "substance" in it, so it could be a full meal. I'm so glad you made it and enjoyed it.
3 months ago AriH
Made this tonight, with some small tweaks: brown rice instead of pasta, and some leftover bibb lettuce chooped up. The chicken broth was from the leftovers of a roaster from earlier in the week and I scraped the last bits of meat off the carcass for the soup as well. It came out really tasty, like others said, with a light touch, but still hearty. To me it tasted like Spring, somehow. It was a hit and will definitely make it onto the menu again in some incarnation.
3 months ago foxeslovelemons
I'm so glad it was a hit, Ari! I agree - it tasted like spring to me, too, even though I wrote the recipe in January!
3 months ago Hollyfleur
Made this tonight and really enjoyed it. I subbed some ingredients- because they are what I had on hand. I used kale for the romaine, orzo for the acini de pepe, and sugar snap peas for the zucchini. Still wonderfully yummy and fresh. (I even added a hunk of parm rind toward the end- the perfect compliment!) What a fabulous recipe that can be taken in a million directions! Thanks!
3 months ago foxeslovelemons
I'm so glad you enjoyed it, Holly! The parm rind at the end is an excellent idea! I'll try that next time, for sure :)
3 months ago CFrance
I can see this as a meatless soup, too, with some white beans added as well. I love the addition of lemon.
3 months ago foxeslovelemons
Thanks CFrance! This could definitely be meatless - just sub veg stock for the chicken stock, and sure - bulk it up with some extra beans!
3 months ago amgchem
What pasta can be substituted for the acini de pepe? I don't think I can acquire it here. I have never seen it.
3 months ago Ascender
I would think that orzo or Israli couscous would be reasonable substitutes. Both are tiny pasta. Acini de pepe are the size of a peppercorn, hence their name.
3 months ago foxeslovelemons
Thanks for the help, Ascender. Amgchem - I agree - if you can find Israeli (pearl) couscous, that would be a perfect sub. Orzo would work great. Even stirring in some cooked rice at the end would be great.
3 months ago Babette's sous chef
How about pastina, stelle (small star shaped pasta), orzo, seme di melone (seed shaped pasta), anellini (little rings)
3 months ago foxeslovelemons
Yep, those would work, too!
3 months ago Gina55164
I used tiny star pasta and it worked great!
3 months ago foxeslovelemons
So glad! Stars would be fun :)
3 months ago pamelalee
I made this for dinner tonight, and it was delicious! I love the addition of tiny pasta, shredded arugula, and, of course, lemon.
3 months ago foxeslovelemons
So glad you liked it, Pamela! And glad to hear the arugula worked out as I hoped it would :)
3 months ago savorthis
This looks filling and soulful. I will replace celery with fennel since I'm allergic, and I think it will substitute perfectly. I love the mix of tiny pasta, beans and shredded chicken- a great mix of textures.
3 months ago foxeslovelemons
Thank you so much. The fennel will work perfectly!
4 months ago Pat Serafine
Just made this for dinner. Wow! Incredible flavors, healthy and delicious! Thanks for the recipe!
4 months ago foxeslovelemons
Thank you, Pat. I'm so glad you enjoyed it.
4 months ago ciaoileana
This looks great!
4 months ago foxeslovelemons
Thank you! I appreciate it.