2 baked chicken leg quarters, skin removed and shredded
6 cups chicken broth
1 grated carrot
1 small onion, diced
2 garlic cloves, minced
1/4 cup fresh lemon juice
3 teaspoons corn starch, dissolved in the lemon juice
1 ½ teaspoons of Greek Seasoning
1 cup ruffles pasta
½ cup heavy cream
Salt and pepper to taste
Place chicken and broth in a stock pot.
Add the carrots, onion, garlic and Greek seasoning. Bring to a boil. Add pasta, and simmer until the pasta is tender. Slowly add in the lemon juice/corn starch mixture. Stir until thickened. Remove from heat and add heavy cream. Taste and adjust salt and pepper to taste.
I served it with Hush Puppies.