Ingredients serve 4

4 tbsp butter

8 shallots , thinly sliced

2 sticks celery , thinly sliced

225skinless boneless chiken breasts finely chopped

3 lemons

1.2dried spagetti , broken into small pieces

150ml double cream

salt and pepper

2 lemons slices , half to garish.

Method

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

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

Add the lemon rind and juice to the saucepan together with the stock . Bring to the boil , then reduce the heat and simmer for 40 minutes stirring occasionally .

Add the spagettini to the saucepan and cook for 15 minutes or until the spagetti is tender and the chiken is cooked through . Season to taste with salt and pepper and add the cream . heat through gently , do not allow the soup to boil .

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

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