Name: SCD Chicken Rotini Soup
Prep time: 20 min
Cook time: PT-476129H31M55S
Total time: PT-476129H31M55S
Cuisine: Soup
Ingredients: 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; 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; 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.

Ingredients

Scale

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

The Pasta

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.

Additions (optional)

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.

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Instructions

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!

Prep Time: 20 min
Cook Time: 45min - 1hr
Category: SCD
Method: Cooking
Cuisine: Soup