Description
A comforting soup made with chicken stock, fresh vegetables, and gluten-free pasta, perfect for any occasion.
Ingredients
Scale
- 8 cups chicken stock or bone broth
- 2 small-medium sized 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
- salt and pepper to taste
- 1/2 lemon (juiced)
- 8 oz gluten free stelline pasta (Jovial brand recommended)
- freshly grated parmesan cheese (for serving)
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
- This soup can be made ahead of time and stored in the refrigerator.
- Feel free to add any other vegetables you have on hand.
- The flavor gets better as it sits, so leftovers taste amazing!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 7mg