1 tablespoon butter
1 cup chopped leeks or onion
1 large potato, peeled and diced
1 cup sliced carrots
1 cup diced red pepper
1/2 cup small pasta shapes
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 can (10 ounces) chicken broth
3-1/2 cups milk
2 tablespoons fresh dill, minced
1 tablespoon grated lemon peel
1 cup small broccoli florets, optional
2 cups diced chicken, uncooked
Salt and pepper to taste
In a large pot, melt butter. Add leeks and cook for 1 minute. Add potato, carrots, red pepper, pasta, garlic and flour, stirring well. Add broth, milk, dill and lemon peel and bring to a simmer.
Cover, reduce heat and simmer for 10 minutes or until pasta is tender. Do not boil.
Add broccoli and chicken and return to a low simmer for 5 to 7 minutes or until chicken is cooked and broccoli is tender. Season to taste.
Makes 6 to 8 servings.