Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Heat the broth mixture in the microwave to jump-start the cooking. While the broth mixture heats, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with gluten-free rotini or orzo.

Julianna Grimes
Recipe by Oxmoor House August 2011

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.

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  • While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

231 calories; fat 4.9g; saturated fat 0.9g; mono fat 2.4g; poly fat 0.7g; protein 21.7g; carbohydrates 23.6g; fiber 1.7g; cholesterol 50mg; iron 1.4mg; sodium 586mg; calcium 31mg.
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