Chicken Not So Noodle Soup

DF if w/out parmesan cheese, GF

while the rest of you were eating nachos, chicken wings, and artichoke dip on sunday.  i got a request for chicken noodle soup, and i got excited.  soup nights are full of healthy vegetables and great crusty bread to dunk in the broth (i love to get the roasted garlic ciabatta bread from stop & shop).  and while noodles are great in things like lo mein, i think small cut pastas actually work better.  so here’s my chicken not so noodle soup:

Chicken Not So Noodle Soup
2 tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3 medium carrots, sliced in bit size pieces
3 celery stalks, sliced in bit size pieces
1 tsp rosemary, minced
salt and pepper
2 tbs white wine
2 quarts chicken stock
1/2 cup corn
1/2 cup peas
1 tbs parmesan cheese
12 ounces ditalini, cooked seperately
2 cups chicken, cooked seperately

heat a large soup pot over medium heat with butter and olive oil.  once butter is melted added the onion, cook until softened, about 10 minutes.  add the garlic, and cook for another minute.  then add carrots, celery, rosemary, and salt and pepper.  cook for 5 minutes.  add wine and release the browned bits from the bottom of the pan with your spoon.  once the liquid has dissipated, add the chicken stock then cover the pot and bring the soup to a boil. once up to a boil reduce the heat to low, add the corn, peas, and parmesan cheese, and let simmer for 5 minutes.  then add pasta and chicken to heat through for another 2 minutes. serve and enjoy.


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