Jodi’s Chicken soup

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Ingredients

1 roast chicken carcass for meat and to make homemade stock OR substitute chicken and chicken broth of choice (6 cups)

whole wheat rotini OR pasta of choice

1 onion, diced

3 celery stalks, diced, divided

2 carrots, peeled, diced, divided

2 cloves garlic, diced

1 TBSP ginger purée

¼ tsp dried lime zest

½ tsp dried parsely

½ tsp rosemary

½ tsp aji Amarillo powder

chili flakes to taste

salt and pepper to taste

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1. Heat stock, add in half the diced carrots and celery and chicken. bring to a boil and simmer.

2. Season soup to taste with lime zest, parsley, rosemary, Aji, chiles, salt and pepper.

3. cook pasta until Al dente, drain, rinse with cold water and set aside.

4. In a separate pan, sauté diced onion in some butter until soft and translucent. Add in garlic, ginger and remaining carrots and celery. Cook stirring for another 2 minutes. Add a cup of your hot broth to pan and simmer until vegetable are tender.

5. Transfer the vegetable mixture to a blender or processor and purée until smooth. Stir purée into the soup.

6. Add cooked pasta to soup and heat thru

Enjoy!