Prepare the vegetables

• Peel the carrots and cut them into coins.
• Chop the yellow onion, dicing it a little finer.
• Chop the garlic cloves, the shallots and the celery.

Sweat the aromatics

• Heat the Dutch oven on high and add the olive oil.
• Stir in the whole vegetable mixture.
• Season with salt, pepper, parsley and paprika.

Add broth and chicken

• Pour in the vegetable and chicken broth.
• Shred the rotisserie chicken into small pieces and add it to the pot.

Add pasta and secret ingredients

• Stir in the gluten-free mafalda pasta.
• Add the juice of the lemon, the Parmesan rind and the thyme.

Simmer the soup

• Let the soup simmer gently until the pasta is cooked and the flavors infuse.
• Remove the Parmesan rind before serving.