Chicken and Lemon Borsellini Soup

I found a package of Chicken and Lemon Borsellini while grocery shopping, and I knew I just had to make something with it. I decided to create a soup that was light and could carry the yummy texture of the little pasta pouches filled with chicken.

In this recipe, you can add more or less pasta, lemon, garlic, cheese, salt and pepper to get the desired flavor.


Ingredients
1-1 1/2 cup chicken and lemon borsellini
1 cup vegetable stock
1 cup chicken stock low sodium
1 scallion stalk
1 clove garlic minced (Frozen cubed garlic blends best)
2 squeezes of of fresh lemon juice (or to taste)
Lemon rind grated
3 tablespoons grated Parmesean cheese
Handful of loosely chopped parsley
Kosher salt (about 2-3 teaspoons)
fresh ground pepper

Slice up scallion and mince garlic. Bring water, vegetable and chicken stock to a simmer. Add garlic, scallion, 1/2 parsley, 1-2 teaspoons of salt and about 1/2 teaspoon of fresh ground pepper. Bring to a low boil and add borsellini. (Add a bit of water is more liquid is needed) The pasta only needs to cook for two minutes so keep it on a very low boil or simmer until pasta floats to the top. Remove from heat. Cut a lemon in half. Grate some lemon rind into broth and then add two squeezes of lemon juice. Stir and taste. Add more if necessary. Take a taste and season with more salt and pepper as desired. If you used low sodium stock you may have to add more salt to get desired taste.

Spoon into bowls and top with remainder of grated cheese and parsley. Eash dish should be filled with pasta sitting in an inch or two of broth.

Servings: 2