Name: Chicken and Rotelle Soup with Fresh Ginger and Basil
Yield: Makes 4–6 Servings
Ingredients: Low-sodium, gluten-free chicken broth, 8 cups (64 fl oz/2 l); Gluten-free rotelle pasta, 4 oz (125 g); Skinless, boneless chicken thighs, 1 lb (500 g); Fresh ginger, ⅓ cup (1½ oz/45 g) minced; Yellow onion, 1, coarsely chopped; Fresh shiitake mushrooms, 6–8 oz (185–250 g), stemmed and sliced; Edamame, 1½ cups (about 9 oz/280 g) ready-to-eat shelled; Kosher salt and freshly ground pepper; Fresh lemon juice, 2 teaspoons; Green onions, 3, white and light green parts, sliced; Fresh basil leaves, about 1 cup (1.5 oz/40 g) thinly sliced; Vegetable oil, 1 tablespoon

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Better than grandmother’s, this soup offers comfort in a bowl; I make it to ward off the flu or cheer myself up on a bad day. The quality of the broth will influence the dish so choose a flavorful, gluten-free broth.

Ingredients

Vegetable oil, 1 tablespoon
Yellow onion, 1, coarsely chopped
Fresh ginger,

Soup
Gluten-free

Method

In a large pot over medium heat, warm the oil. Add the onion and ginger and sauté for 3 minutes to soften slightly. Add the mushrooms and sauté until the onion is translucent, about 2 minutes longer. Add the broth and 2 cups (16

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Ingredients

Method

Part of