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, cup ( oz/45 g) minced
  • Fresh shiitake mushrooms, 6–8 oz (185–250 g), stemmed and sliced
  • Low-sodium, gluten-free chicken broth, 8 cups (64 fl oz/2 l)
  • Skinless, boneless chicken thighs, 1 lb (500 g)
  • Gluten-free rotelle pasta, 4 oz (125 g)
  • Edamame, cups (about 9 oz/280 g) ready-to-eat shelled
  • Fresh lemon juice, 2 teaspoons
  • Kosher salt and freshly ground pepper
  • Green onions, 3, white and light green parts, sliced
  • Fresh basil leaves, about 1 cup (1.5 oz/40 g) thinly sliced

Method

  1. 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 fl oz/500 ml) water, increase the heat to high, and bring to a boil. Add the chicken and return the liquid to a boil. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 8 minutes. Using tongs, transfer the chicken to a plate.
  2. Add the rotelle to the pot, stir well, increase the heat to high and boil, stirring frequently, until the rotelle are almost tender, about 8 minutes. Meanwhile, cut the chicken into bite-sized pieces.
  3. Add the chicken, edamame, and lemon juice to the soup and simmer until heated through. Season to taste with salt and pepper. Ladle the soup into warmed bowls. Sprinkle with green onions and basil and serve right away.

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