Ingredients
Directions
- 1
In a soup pot, heat your butter and olive oil over medium heat. Add in your leek, carrot, and celery. Season with a pinch of salt, red pepper, and Italian seasoning. *Optional: add in 1 tbsp chili oil. Stir and sauté for about 5-7 minutes. Throw in your garlic and cook for another 30 seconds
- 2
Pour in your white wine and stir. Let simmer for a few minutes, or until the majority of the liquid has evaporated
- 3
Pour in your chicken broth and season with salt, pepper, paprika, chicken bouillon (if using). Throw in your bay leaves. Stir and bring to a light boil
- 4
Once simmering, pour in your pasta and add in your parmesan rind. Stir and simmer for about 10 minutes
- 5
While the pasta is cooking, crack two eggs in a bowl. Pour your lemon juice directly in and whisk. Slowly add in 1-2 ladles of hot soup broth, whisking continuously. This tempers the eggs so they don't scramble when adding to the pot
- 6
Once your pasta is done, add in your shredded chicken and egg mixture. Stir. Add in your frozen peas, spinach, parsley, and dill. Stir.
- 7
Sprinkle in your freshly shredded parmesan cheese and stir until combined. Serve with chili oil, black pepper, extra parmesan, and extra dill. Enjoy!
