Gluten Free Chicken Noodle Soup
Gluten Free Chicken Noodle Soup is cozy, hearty, and full of nourishing flavor. Bring back the comforting bowl you grew up loving—without gluten but with all the homemade goodness.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 8 cups gluten free chicken stock
- 2 cups gluten free noodles brown rice, quinoa blend, or chickpea pasta
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 small potato diced (optional for thickening)
- 1 tbsp cornstarch or arrowroot optional
- 1 tsp fresh rosemary chopped
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté until fragrant and softened.
- Add chicken and pour in gluten free chicken stock. Bring to a gentle boil, then reduce to a simmer.
- Add rosemary, salt, and pepper. Let simmer for about 20 minutes until chicken is cooked through.
- Remove chicken, shred with forks, and return to pot.
- If using, add diced potato and simmer until tender. For extra thickness, whisk cornstarch or arrowroot with cold water and stir into soup.
- In a separate pot, cook gluten free noodles according to package directions. Drain and add noodles to soup just before serving.
- Garnish with fresh parsley and a squeeze of lemon. Serve warm with gluten free naan bread or a slice of carrot cake cupcake for a cozy finish.
Notes
Cook noodles separately to keep them from getting mushy. Store leftovers with noodles and broth in separate containers for best texture when reheating.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 26gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 4g
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