Description
This hearty chicken and gluten-free spaghetti soup is perfect for a comforting meal. It’s filled with fresh vegetables and savory flavors.
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 saute until tender, about 10 minutes.
- Add garlic then saute for 1 more minute.
- Add chicken broth then 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 then simmer, stirring occasionally, until pasta is cooked through.
- Taste then adjust salt and pepper if necessary and then serve.
Notes
- This soup can be made with any short-cut pasta if gluten-free isn’t necessary.
- Feel free to add other vegetables according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg