Plat
Gluten-Free Chicken Noodle Soup
50 minPour 6Nutri-Score B€€
B
50 min
50 minGluten-Free Chicken Noodle Soup
recette de
Claudia Harrington
@claudia.harrington
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
carrots (peeled and sliced into coins)Fruits et légumes4 morceaux
yellow onion (finely diced)Fruits et légumes1 morceau
garlic (chopped)Fruits et légumes6 morceaux
shallots (finely chopped)Fruits et légumes2 morceaux- celery (chopped)Fruits et légumes4 morceaux
olive oil (for the pot)Épicerie30 ml
salt (to taste)Épices5 g
black pepper (to taste)Épices2 g
parsley (chopped)Fruits et légumes10 g
paprika (ground)Épices3 g
rotisserie chicken (shredded into small pieces)Viandes500 g
chicken broth (one carton)Épicerie1 litre- vegetable broth (one carton)Épicerie500 ml
gluten-free mafalda pasta (dried)Céréales200 g
lemon (juiced)Fruits et légumes1 morceau
Parmesan rind (removed before serving)Produits laitiers1 morceau
thyme (dried or fresh leaves)Épices3 g
par portion
Nutrition
286kcal
- Glucides
- 29 g
- Protéines
- 22 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Cocotte
Économe
Louche
pas à pas
Préparation
- Étape 1
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.
- Étape 2
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.
- Étape 3
Add broth and chicken
- Pour in the vegetable and chicken broth.
- Shred the rotisserie chicken into small pieces and add it to the pot.
- Étape 4
Add pasta and secret ingredients
- Stir in the gluten-free mafalda pasta.
- Add the juice of the lemon, the Parmesan rind and the thyme.
- Étape 5
Simmer the soup
- Let the soup simmer gently until the pasta is cooked and the flavors infuse.
- Remove the Parmesan rind before serving.
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