Greek Lemon Chicken Soup

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.