This soothing + savory SCD Chicken Rotini Soup is super simple to make (how’s that for alliteration!) and boasts many delicious options for added flavor and nutrients.
| SCD Chicken Rotini Soup | I love a warm + hearty bowl of soup on a rainy day. Speaking of rain, we’ve been experiencing thunderstorms here in Brooklyn on and off recently (one of the only reasons I tolerate summer). I love the sounds of a storm, don’t you?
The grumbling of thunder always soothes me, lulling me into a relaxed state but then there is always that sudden, wild crack of lightening that comes out of nowhere and scares the pants off me.😂 You know that saying no good deed goes unpunished? Well, I’m convinced that there is also no good slumber that goes uninterrupted. But such is life I guess– and my goodness, I certainly got off track there, didn’t I? We have soup to talk about!!
And what a delicious soup it is. This is my easy spin on traditional chicken soup with some additions for extra spice, flavor and heartiness. We will be roasting the chicken breasts (bone in, with skin for added flavor) in the oven while starting a vegetable stock on the stove.
Then you’ll roast your other veggies in the chicken drippings while putting your lentil noodles on to boil. You will not need to boil the chicken or bones for this recipe. (Trust me.) You’ll be adding all of the roasted chicken + veggie drippings to your stock.
For added flavor, we love to use a pinch of crushed red chili pepper flakes, with a nice grating of parmesan cheese. And thanks to my mom, I learned that adding a hand full of fresh spinach to soup right before serving is just wonderful.
The spinach cooks down instantly and makes into an even more healthy meal. And my father loves to add a squeeze of lemon for each serving, it really does add something special.
And feel free to add thinly sliced mushrooms, or any of your other favorite ingredients. I know we all have that version of chicken soup that we like best!
If you love this chicken soup, you might also enjoy our:
Enjoy The Recipe, Happy Soup Making!😊Print
For The Chicken
- 2 chicken breasts (bone in with skin for added flavor–but skinless boneless will work)
- a couple dashes of salt and pepper
- 2 wedges of lemon (or feel free to use lemon pepper instead, if tolerated)
- 3 tablespoons olive oil
For The Roasted Vegetables
- half of a large white onion, sliced (not too thick or thin)
- 3–4 stalks of celery, cut into small pieces (save the base of the stalk for the stock)
- 3–4 carrots, also cut into pieces
- a few dashes of salt + a couple cracks of black pepper + a few dashes of dried thyme
- 2 tablespoons olive oil
For The Stock
- 8 cups water
- your other half of the onion, cut in half
- 3 stalks of celery, halved
- 2 peeled carrots, halved
- 4 cloves of garlic, halved
- a couple dashes of dried thyme (optional)
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes (.5 tsp if you like it mild, 2 tsp if you like it spicy).
- 1/4 cup grated parmesan–save this for right before serving
- Your choice of Tolerant Lentil Pasta, we used their Red Lentil Rotini but they have a variety of options. We use just 1/3 of the box for the soup-you can use more. Or you can cook all of it and use the other half for pasta salad or whatever you like.
- squeeze of lemon for each serving
- thinly sliced mushrooms
- a large handful of spinach (cooks down in soup quickly before serving)
- parsley for garnish
- coconut cream + lime if you really want to mix things up.
- Preheat your oven to 350 degrees.
- Start with your chicken: In a large baking dish (you’ll want it to be roomy enough to roast your vegetables in after you’ve removed the chicken). Add the two pieces of chicken. Sprinkle with salt and pepper on both sides, squeeze lemon over each piece and then pour 1.5 tablespoons of olive oil over each piece as well. Place into oven uncovered for 35 minutes. (Some very large pieces might need a couple minutes longer).
- Remove cooked chicken from the oven and place on cutting board, the set it aside for a moment.
- Place the veggies you have cut for roasting into the pan you removed the chicken from. (You want them cooking in the delicious chicken drippings). Add olive oil, salt, thyme, pepper and stir veggies until they are all covered with the drippings, oil and seasoning. Turn the oven heat up to 400 degrees. Place into the oven uncovered for about 30 minutes. Check in at 15 minutes, stir them around–you can remove them earlier if they are cooking quickly.
- After you’ve placed your veggies into the oven to roast, put a pot of 8 cups of water on to boil and add all of the ingredients listed for the stock except the parmesan. Bring to a boil and then simmer for 30 minutes. (This base will bring some flavor, but adding the roasted vegetables with the drippings later is what’s going to give this soup it’s deliciousness).
- While the stock is boiling, go ahead and remove the skin from your chicken and slice into small pieces, you’ll save this for the soup. Go ahead and place the sliced chicken into the fridge so it stays fresh.
- Put another pot onto boil for your lentil pasta. When it reaches a full boil, add your lentil pasta and cook for 7 minutes, then drain. Set aside for a moment.
- Remove your roasted veggies from the oven when they are done and set them on a heat-safe surface.
- Using a slotted spoon, remove the onion, garlic, celery and carrots from your stock and discard. Now add your roasted veggies with all the dripping into your stock and stir. Simmer for a bit to bring the flavors together. Then add in your cut chicken and pasta and stir until combined evenly and continue to heat for another 5 minutes. You will likely need to add additional salt to taste.
- We like to add a handful of spinach to the soup before serving–it cooks down very quickly. Place each serving in a bowl with some grated parmesan and a squeeze of lemon if you like. Store leftovers in fridge, additional water can be added later after the flavors have mingled overnight to stretch the soup. Enjoy!
- Category: SCD
- Method: Cooking
- Cuisine: Soup
Keywords: chicken soup, rotini, scd, specific carbohydrate diet, gluten-free, grain-free, dairy-free, easy recipes, dinner, lunch