Chicken Soup Primavera - Cooking Stock and Bone Broths | Kitchen Basics

Ingredients

• 1 Tbsp. olive oil
• 12 oz. boneless, skinless chicken breast half
• 1 tsp. kosher salt and 1/2 tsp. black pepper
• 2 medium carrots, thinly sliced (1 cup)
• 2 celery stalks, sliced (3/4 cup)
• 1 leek, white and light green parts only, thinly sliced (1/2 cup)
• 1 carton (32 oz.) Kitchen Basics® Roasted Chicken Garlic & Herb Culinary Stock
• 4 oz. uncooked fettucine, broken
• 1 cup frozen peas, not thawed
• 2 to 3 Tbsp. fresh lemon juice, to taste
• 2 Tbsp. chopped fresh dill