Description
A hearty chicken soup with gluten-free spaghetti, perfect for a comforting meal.
Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 1 large or 2 medium carrots (peeled then thinly sliced)
- 1 rib celery (sliced)
- 1 shallot or 1/2 small onion (chopped)
- to taste salt and pepper
- 2 cloves garlic (minced)
- 64 oz chicken stock (plus more for reheating)
- 1 chicken breast (chopped into bite-sized pieces)
- 8 oz gluten free spaghetti (or any short-cut pasta, broken into pieces)
Instructions
- Heat olive oil and butter in a large soup pot or Dutch Oven over medium heat.
- Add carrots, celery, and shallot; season with salt and pepper, then sauté until tender, about 10 minutes.
- Add garlic and sauté for 1 more minute.
- Add chicken broth and bring to a boil.
- Season chicken with salt and pepper, then add to boiling chicken broth along with the pasta.
- Turn heat down to medium and simmer, stirring occasionally, until pasta is cooked through.
- Taste and adjust salt and pepper if necessary, then serve.
Notes
- This soup can be made with any short-cut pasta in place of gluten-free spaghetti.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg