This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Good manners: The noise you don't make when you're eating soup." - Bennett Cerf
This soup is super easy to make. It takes two pots but almost no effort and the result is great flavor with a balance of savory, sweet, salty, bitter and sour. A perfect bowl of soup for a cold winter evening.
Gluten free pastas can work well in soups but many of them will break up if they are overcooked even a little bit. A notable exception is the brown rice pasta from Jovial Foods. We've found that it cooks almost exactly like pasta made from wheat flour with the same amount of fiber.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 120+ Minutes
This recipe can easily be multiplied and makes great leftovers. Like many soups, it is better the second day.
Preheat the oven to 325°F.
Using a citrus zester or a knife zest the lemon. (This will be about a tablespoon.)
After the lemon is zested juice it.
Place the onion, chicken, lemon juice, lemon zest, rosemary, honey, salt and pepper in a large skillet.
Cover the skillet and place in the oven.
Cook for 40 minutes. Stir occasionally.
Add the carrots, garlic and stock.
Stir and return the pot to the oven for another 120 minutes.
While the soup is in the oven for the second time place the water in a stock pot over high heat.
When it boils add the pasta.
Cook until just done – about 15 to 20 minutes.
Drain the pasta and add to the soup. Stir gently.
Serving size: about 2 cups
|Calories 389||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g||8%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 54g||20%|
|Dietary Fiber 7g||27%|
|Vitamin K 10 mcg|