Hey beautiful friends! Here is the recipe from VLOG 24 that was requested by so many of you. If you haven't checked out that DITL Vlog episode yet, I will post it below. Please let me know what you think of it when you try it! This recipe can be altered to accommodate dairy free diets.
Broth (Bone broth, chicken broth, veggie broth)
Organic Cream (Coconut Milk for dairy free)
Arrowroot or flour to thicken
Lentil, Chickpea, or Regular penne pasta
Chopped up chicken (I used the leftover roast chicken)
1 Clove Chopped Garlic
1/2 Yellow Onion
Butter or Oil
Turmeric, Salt, Pepper, Paprika
Parsley to garnish
The amount of ingredients used will vary based on how many mouths you are looking to feed.
Chop onion, garlic, celery, and carrots and add to butter and oil on medium heat. Allow to sauté until the onions are translucent. Next, drop the chopped chicken and stir all the ingredients together. Add the broth of your choice about three inches over the ingredients in the pot. Allow to simmer on low medium for about 20-30 mins. Once the carrots are tender, add the thickener and the cream (add thickener to your desired consistency) Continuing stirring until everything is mixed together and the soup begins to thicken. Simmer another 10 mins. Add the pasta and simmer on medium another 10-15 mins or until pasta in cooked through. Add spices and stir. Garnish with parsley and parm cheese. Enjoy!