ingredients serve 4

4 tablespoon butter

8 shallots thinly sliced

2 carrots thinly sliced

2 sticks celery, thinly sliced

225gr skinless boneless chicken breasts finely chopped

3 lemons

1.2litres / chiken stock

225gr dried spagetti broken into small pieces 150double cream

salt and pepper

2 lemons slices halved to garished

Method

Melt the butter in a large saucepan . add the shallots , carrots , celery and chicken and cook over a low heat staring occasionally for 5 minutes

Thinly pare the lemons and blanched the lemons rind in boiling water for 3 minutes . squeeze the juice from the lemons and reserve .

add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil then reduce the heart and simmer for 40 add the lemon rind and juice to the saucepan together with the stock . bring the soup to the boil , then reduce the heat and simmer minutes staring occasionally .

Add the spagetti to the saucepan and cook for 15 minutes or until the spagetti is tender and the chicken is cooked through . season to tastewith salt and pepper and add the cream . Heat through gently , do not allow to boil

Ladle into warmed bowls . garished with slices of lemon and serve immediately .

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