Chicken and Rotelle Soup with Fresh Ginger and Basil

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); Skinless, boneless chicken thighs, 1 lb (500 g); Fresh shiitake mushrooms, 6–8 oz (185–250 g), stemmed and sliced; Yellow onion, 1, coarsely chopped; Fresh ginger, ⅓ cup (1½ oz/45 g) minced; Vegetable oil, 1 tablespoon; Gluten-free rotelle pasta, 4 oz (125 g); Fresh lemon juice, 2 teaspoons; Edamame, 1½ cups (about 9 oz/280 g) ready-to-eat shelled; Kosher salt and freshly ground pepper; Fresh basil leaves, about 1 cup (1.5 oz/40 g) thinly sliced; Green onions, 3, white and light green parts, sliced

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