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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Creamy Chicken Soup with Mushrooms, Corn & Pasta

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

3 Tablespoons unsalted butter
4 oz. cremini mushrooms, sliced
3 celery ribs, diced
1 cup shredded carrots
1 large shallot, minced
1/2 cup dry white wine
3 Tablespoons gf flour
6 cups gf Chicken Stock
1 cup cream
1/2 cup milk
2 Tablespoons Italian parsley, chopped
2 teaspoons fresh thyme, chopped
1-1/2 lbs chicken tenders, cut into 1/2 inch pieces
2 cups gf penne or spiral pasta (uncooked)
1 cup corn kernels (frozen or fresh)
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste

Directions

Melt the butter in a large heavy saucepan over medium heat. Add the mushrooms, celery, carrots and onion and saute until tender, about 5 minutes. Add the wine to the pan and deglaze, scraping up any browned bits on the bottom the pan. Bring to a boil and reduce until nearly all the wine is gone. Add the flour to the vegetable mixture and cook for about 3 minutes, stirring frequently. Gradually add the chicken stock. Bring the soup to a simmer, stirring frequently. Add cream, milk, parsley and thyme and simmer for 5 minutes. Add the chicken tenders and simmer until cooked through, about 5-7 minutes.

Meanwhile, cook the gf pasta in a pot of boiling salted water until al dente. Drain. Add the pasta and the corn to the soup and simmer for an additional 2-3 minutes.

Add the lemon juice and adjust seasonings to taste with salt and freshly ground black pepper. Serve.

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