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

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Chicken, Corn & Pasta Soup

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

1 Tablespoon olive oil
2 large celery ribs, chopped
1 medium onion, chopped
1 pinch of saffron threads
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 quarts gf Chicken Stock
3 cups shredded cooked chicken
4 oz. gf pasta shells
1 cup frozen corn
4 oz. shiitake mushrooms, sliced
3 Tablespoons Italian parsley, chopped
2 Tablespoons fresh lemon juice, or more to taste
Salt and freshly ground black pepper

Directions

Bring a medium saucepan of salted water to a boil. Add the gf pasta and cook until al dente. Drain and set aside.

Meanwhile, heat the olive oil in a large soup pot over medium heat. Add the celery, onions, saffron, thyme and rosemary. Cook, stirring occasionally, until the vegetables start to soften, about 5-6 minutes. Add the gf Chicken Stock and bring to a boil. Reduce heat to a simmer and add the chicken and mushrooms; simmer for 15-20 minutes or until the vegetables are tender. Add the pasta, corn and parsley to the soup and cook just until the soup is heated through, about 5 minutes. Stir in the lemon juice and adjust seasonings to taste with salt and freshly ground black pepper.

Tips

We used Tinkyada’s gf shell pasta for the gf pasta in this recipe.

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