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Chef’s Note: Heat the broth mixture in the microwave to jump-start the cooking. While the broth mixture heats, sauté the aromatic ingredients in your soup pot to get this dish under way. Though we like the shape of fusilli, you can also make this soup with gluten-free rotini or orzo. Recipe courtesy of the Cooking Light Gluten-Free Cookbook.


2 cups water
1 (32-ounce) carton fat-free, lower-sodium chicken broth*
1 tablespoon olive oil
1⁄2 cup chopped onion
1⁄2 cup chopped celery
1 medium carrot, chopped
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
6 ounces gluten-free fusilli
2 1⁄2 cups shredded skinless, boneless rotisserie chicken breast*
2 tablespoons chopped fresh flat-leaf parsley

* Check for gluten


Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes.

While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. Stir in parsley.

Yield: 6 servings (serving size: about 1 cup).

CALORIES 231; FAT 4.9g (sat 0.9g, mono 2.4g, poly 0.7g); PROTEIN 21.7g; CARB 23.6g; FIBER 1.7g;

CHOL 50mg; IRON 1.4mg; SODIUM 586mg; CALC 31mg


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