Recipe for Chicken-Orecchiette Soup with Cilantro and Lemon 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
2 x skinless boneless chicken breasts (abt 12 oz total)
Salt to taste
Freshly-ground black pepper to taste
3 cup coarsely-chopped onions
3 x plum tomatoes sliced
2 x lemongrass stalks thinly sliced
2 tbl coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
8 cup chicken stock or canned
low-salt chicken broth
1/2 cup chopped cilantro
8 oz orecchiette pasta freshly cooked
3 x plum tomatoes seeded, chopped
1/2 cup fresh lemon juice
Instructions:
Instructions: Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper and saute until cooked through, about 4 minutes per side. Transfer chicken to plate. Cool.

Add chopped onions and next 5 ingredients to pot and saute over medium heat until fragrant, about 2 minutes. Add stock and 1/4 cup chopped cilantro. Simmer 20 minutes to blend flavors.

Strain broth into heavy large saucepan. Slice cooked chicken crosswise into thin strips; add to broth. (Can be prepared 1 day ahead; cover and refrigerate.)

Add cooked pasta, chopped tomatoes, lemon juice and remaining 1/4 cup cilantro to soup. Season to taste with salt and pepper. Bring soup just to simmer. Ladle into bowls; garnish soup with lemon slices, if desired.

This recipe yields 6 servings.

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