Description
A comforting and delicious soup made with chicken stock, fresh vegetables, and gluten-free stelline pasta.
Ingredients
Scale
- 8 cups chicken stock or bone broth
- 2 small-medium carrots (peeled then roughly chopped)
- 2 ribs celery (roughly chopped)
- 1 large shallot OR small yellow onion (peeled then roughly chopped)
- 2 cloves garlic (peeled then smashed)
- 2–3 sprigs fresh thyme
- 1 bay leaf
- 1 parmesan cheese rind
- drizzle extra virgin olive oil
- to taste salt
- to taste pepper
- 1/2 lemon (squeezed)
- 8 oz gluten free stelline pasta (Jovial brand recommended, see notes)
- for serving freshly grated parmesan cheese
Instructions
- To a large soup pot or Dutch oven add the chicken stock or bone broth, carrots, celery, onion/shallots, garlic, fresh thyme, bay leaf, parmesan cheese rind, extra virgin olive oil, salt, and pepper.
- Place a lid on top then turn the heat to high to bring the liquid to a boil.
- Once boiling, turn the heat down to low then simmer with the lid on for 20-30 minutes or until the vegetables are very tender.
- Remove the thyme stems, bay leaf, and parmesan cheese rind then transfer the cooked vegetables into a blender.
- Add a ladleful of broth then blend until the vegetables are very, very smooth. Note: be sure to crack the lid of the blender open to allow steam to escape.
- Pour some or all of the pureed vegetables back into the soup then stir to combine. Alternatively you can use an immersion blender to puree the vegetables in the pot.
- Add a squeeze of fresh lemon juice — the soup shouldn’t taste lemony, just brightened — then taste and add additional salt and pepper to taste.
- Place a lid on top to keep the soup warm while you cook the pasta.
- Cook the pasta in a pot of salted, boiling water according to package directions then drain and divide between bowls.
- Scoop the soup over the cooked pasta then serve with freshly grated parmesan cheese and freshly cracked black pepper.
Notes
- Using Jovial brand gluten-free pasta is recommended for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg