Chicken Anellini Soup Gluten Free
Recipe adapted from Cuisine at Home Magazine
|2 cups onion, diced|
|2 cups celery, sliced|
|1 cup carrots, sliced|
|1 Tbsp garlic, minced|
|1 Tbsp DLM Italian Seasoning|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1/4 cup dry Sherry|
|8 cups low-sodium chicken broth|
|4 cups DLM Rotisserie Chicken, chopped|
|1 cup Schär Anellini Pasta|
|Salt and black pepper to taste|
|Fresh basil, thinly sliced|
Sweat onion, celery, carrots, garlic, and DLM Italian Seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally.
Deglaze pot with Sherry and simmer until nearly evaporated.
Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and anellini and simmer, partially covered, until anellini is cooked through, 4 to 5 minutes. Do not overcook! Season with salt and pepper.
Garnish each serving with basil.
Makes 12 servings
Prep Time: 30 Minutes
Cook Time: 25 Minutes