Description
Creamy Italian Chicken Soup with bright lemon ricotta sauce, seasoned chicken, pasta, peas, and parmesan.
Ingredients
1/2 Tablespoon Olive Oil
1 pound Ground Chicken
2 teaspoons Italian Seasoning
3 cloves Garlic, crushed or minced
1 Tablespoon Chopped Calabrian Peppers (optional)
4 cups Reduced Sodium Chicken Broth
8 oz Farfalle or Bowtie Pasta
1 cup (170g) Frozen Peas
2 oz Parmigiano Reggiano or Parmesan, freshly grated
For the Ricotta Sauce:
15 oz (1 3/4 cup) Low Fat Ricotta
1/2 cup Milk
Juice of 2 Lemons + Zest of 1 Lemon
Black Pepper, to taste
Instructions
1. Heat a Dutch oven with olive oil over medium-high heat. Add ground chicken and brown for 3–4 minutes before breaking apart and fully cooking.
2. Add Italian seasoning, garlic, and Calabrian peppers. Cook 30–60 seconds.
3. Deglaze with a few tablespoons of broth if needed. Add pasta and remaining broth. Cover and cook 10 minutes, stirring occasionally.
4. Blend ricotta, milk, lemon juice, lemon zest, and pepper until smooth. Set aside.
5. Stir peas into the soup to warm and slightly cool the broth. Add ricotta sauce and mix well.
6. Stir in grated parmesan and serve warm with optional garnishes.
Notes
Add extra lemon for brightness.
Use more broth if you prefer a looser soup.
Adjust spice by increasing or reducing Calabrian peppers.
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