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 soup for a cold winter evening.
I have come to prefer using gluten free quinoa pastas in soups. Unlike whole wheat or white wheat pasta, they don’t get soggy in the soup or break down. A great brand is Andean Dream and an added bonus is that quinoa pastas have twice the fiber of whole wheat.
The black peppercorn is a spice used in virtually every cuisine in the world. The simple little berry begins on a climbing vine indigenous to Indonesia and India. White and green peppercorns are now common in markets and their color is determined by the stage of ripeness when the berries are picked.
Black peppercorns are picked just before the berry is ripe and shrivel during drying, turning dark brown or black. Drying intensifies their flavor as well as the spiciness of the berry.
Peppercorns begin to lose their flavor the minute they are ground so I feel that a peppermill is essential kitchen equipment. Because recipes call for a measured amount of pepper you have two choices. The first is to guess. The other is to take a few minutes and grind pepper onto a sheet of paper counting the number of turns on your peppermill. Then measure the amount of pepper. My peppermill, for instance, grinds about 1/8 teaspoon for 10 turns of the mill.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 90 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers, and like many soups, it is better the second day.
|1 large||white onion (sliced)|
|1 lb||boneless skinless chicken thighs|
|2 tsp||dried rosemary leaves|
|fresh ground black pepper (to taste)|
|3 large||carrots (cut into large chunks)|
|2 cloves||garlic (thinly sliced)|
|16 cups||water (divided)|
|8 ounces||whole wheat or gluten free small pasta shells|
Preheat the oven to 325°F.
Using a citrus zester or a knife zest the entire 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 4 cups of water. Stir and return the pot to the oven for another 30 minutes.
While the soup is in the oven for the second time place the remaining 12 cups of water in a stock pot over high heat.
When it boils add the pasta shells. Cook until just done – about 15 to 20 minutes.
Drain the pasta and add to the soup. Stir, then serve.
The soup is better the second day.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 400||Calories from Fat 49|
|% Daily Value|
|Total Fat 5g||10%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 59g||20%|
|Dietary Fiber 8g||27%|
|Vitamin A 173%||Vitamin C 29%|
|Calcium 8%||Iron 21%|
|Vitamin K 10 mcg||Potassium 691 mg|
|Magnesium 122 mg|