Gluten Free Chicken Noodle Soup
Gluten Free Chicken Noodle Soup is a classic recipe made with simple ingredients like chicken breast, wholesome veggies, and garlic, served with gluten free noodles for the perfect cold-weather dinner!
Servings: 6 servings
Calories: 475kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 1/2 pounds chicken breast boneless, skinless
- 3 medium celery ribs chopped
- 3 medium carrots peeled and cut into 1-inch pieces
- 1 medium Vidalia onion sliced
- 8 cups chicken broth gluten free
- 5 medium garlic cloves minced
- 2 whole bay leaves
- 12 ounces gluten free rotini pasta
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Heat the olive oil in a dutch oven over medium-high heat. Add onions, celery, and carrots and saute until the vegetables begin to caramelize, about 5 minutes. Stir in the minced garlic and cook another 1-2 minutes.
- Add the chicken to the pot and pour in the broth, making sure the chicken is completely covered. Gently stir to make sure nothing is sticking to the bottom of the pot.
- Bring the broth to a boil, then reduce to a simmer. Let the soup simmer for 20 minutes. While the soup is simmering, cook the pasta according to package instructions.
- Once time is up, remove the chicken breast from the pot into a separate bowl. Shred the chicken with two forks, and add back into the soup, stirring everything together. Simmer for an additional 1-2 minutes.
- Serve by adding some of the cooked pasta to a bowl, and ladle the soup over the pasta.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate leftovers for 3-4 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container. Defrost in the refrigerator the night before.
Cooking Tips
- Chicken breast will shred easily after boiling in the broth. If you use boneless skinless chicken thighs, cut them up and cook them a bit with the veggies before adding the broth.
- Cook the gluten free pasta until al dente, then rinse it in cold water. This stops it from continuing to cook with the residual heat, so it won't get soggy when you pour hot soup over it.
- Serve with gluten free crackers or gluten free crusty bread. You can also serve this with a lighter salad on the side.
Nutrition
Calories: 475kcal | Carbohydrates: 54g | Protein: 37g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 479mg | Potassium: 885mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5172IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg
