Heat a soup pot over medium high heat with 2 tablespoons olive oil, two turns of the pan. Add the carrots, leeks, snap peas, salt and pepperl partially cover the pot and cook to tender-crisp, 5 minutes, stirring occasionally. Add the stock and chicken and bring to a low, rolling boil. Add the pasta and cook to al dente. If you are serving the soup over several days or hours, cook the pasta and store separately.
Stir in the herbs and remove from the heat; add the lemon juice and serve.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit