3large carrotspeeled and cut into ½-inch cubes (1 ¾ cups)
3celery stalkshalved lengthwise and sliced ½-inch thick (1 cup)
6cupslow-sodium chicken brothstock or bone broth
1lemonzested and juiced
1 ½teaspoonsground coriander
4tablespoonchopped fresh dill+ more for serving
Kosher salt and freshly ground black pepperto taste
8oz.of rotini pastaI used Banza gluten free rotini
Instructions
Saute the onions and ground chicken in the oil in a pan on the stove until the chicken is cooked through and the onions are translucent and slightly browned.
Add the garlic cloves and sauté for about a minute until fragrant.
Carefully dump the rest of the ingredients except the pasta in your slow cooker.
Cook on high for 3-4 hours or on low for 6-8 hours until the veggies are soft.
About 10 minutes before serving, cook your rotini pasta according to the package directions.
Stir the cooked pasta into the soup.
Serve with extra dill sprinkled on top if desired, and enjoy!
Notes
Don't skip the lemon zest and juice – they add a bright, refreshing note to the soup.
If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking.
Fresh herbs are key to enhancing the flavor of the soup, so don't be afraid to be generous with them.
Taste and adjust the seasoning before serving, adding more salt, pepper, or herbs as needed.