Ohh Hello soup again....

You will soon discover that I love soups, chowders and chili's.... Nothing is better on a cold day than a big bowl of soup.  This soup comes from a recipe I saw in the Food Network magazine.  I have re- worked it a bit to suit my tastes.  The original recipe was written for a slow cooker.  Rarely do I plan week-night meals ahead, so I have adapted the recipe for VERY quick stove top prep.
When I first told my family about this recipe- noses crinkled up and heads started shaking.  However after the first taste.. I had converted them. This is actually my mothers favorite way to have chicken soup (minus the peas).

Lemon Chicken Dilly Soup

1 lb bag of baby carrots
4 long strips of lemon zest
4 sprigs of fresh dill plus 2-3 tablespoons of chopped dill ( I  have used dried dill with no problems )
1 tbsp olive oil
2 lbs of boneless skinless chicken breasts, if very large cut in half
8 cups of chicken stock/broth
2 cups of water
1 cup of tiny star pasta
1 large bag of baby spinach
1 box of baby peas- thaw
feta cheese
lemon wedges


In a large pot combine the chicken stock, water, chicken breasts, 4 sprigs of dill, lemon zest, and olive oil.  Simmer gently for 20-30 minutes.
Add carrots and finsh cooking until carrots are done to your liking.  Remove chicken breasts.  You should be able to shred the chicken using two forks.  Add the chicken back into the pot.  Add Spinach and pasta, cook about 5 minutes until pasta is tender.  Add peas to warm through.
Serve soup in big bowls with lemon wedges and feta cheese to sprinkle on top.

You can also combine all ingredients EXCEPT spinach, and pasta and cook in a crock pot on low 8-10 hours. Remove and shred chicken.  Before serving stir in spinach and peas.

Sit down, pick up a big spoon... and enjoy

xoxo Beans!!