Chicken Soup with Vegetable “Pasta”
SERVES: 6
PREP TIME: 15 minutes
TOTAL TIME: 1 hour
COURSE: Main
This recipe replaces noodles with ribbons of vegetable “pasta” for a light take on a classic chicken soup. We’ve already slow-simmered the delicious chicken broth, so you’ll have this hot and delightful dish on the table in no time at all.
Ingredients
- 2 quarts Citarella chicken broth
- 3 bone-in chicken breasts
- 3 carrots
- 3 parsnips
- 2 cups spiralized zucchini
- Fresh dill, for garnish
- Salt and pepper, to taste
Instructions
- In a large pot bring chicken broth to a gentle simmer. Place chicken in pot and simmer for 15-20 minutes until fully cooked. Skim foam off the top of the pot. Remove chicken and allow to rest for 5 minutes.
- Meanwhile, using a vegetable peeler, create long ribbons of “pasta” with carrots and parsnips.
- Place carrots, parsnips, and zucchini in chicken broth and simmer for 2 minutes until crisp-tender. Check broth for seasoning and adjust as necessary.
- Remove bone from chicken and slice thinly. Divide chicken between serving bowls and top with vegetable “pasta.” Ladle broth on top and garnish with fresh dill.
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