Gluten Free Chicken Noodle Soup
This gluten free chicken noodle soup is everything you want when you're under the weather — warm, soothing, and full of nourishing flavor. With gluten-free noodles and plenty of comforting aromatics, it's a bowlful of love that heals from the inside out.
Equipment
- Large Pot
Ingredients
Essential Base Ingredients
- 2 tbsp olive oil
- 1 large onion chopped
- 3 carrots sliced into rounds
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1.5 pounds boneless, skinless chicken breasts or thighs for richer flavor
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Gluten-Free Noodle Options
- 8 oz gluten-free egg noodles or substitute with rice noodles or gluten-free fusilli
Flavor Boosters and Garnish
- fresh parsley for garnish
- lemon juice to taste, for brightness
- red pepper flakes optional, for heat
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
- Add chicken breasts, chicken broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 20–25 minutes, or until chicken is cooked through and tender.
- Remove chicken from the pot. Shred with two forks, then return it to the soup.
- Stir in gluten-free noodles. Simmer for 7–10 minutes, or until just tender. Do not overcook.
- Remove bay leaves. Stir in fresh parsley and lemon juice to taste. Adjust seasoning and serve warm.
Notes
To freeze: store without noodles and add fresh ones when reheating. This keeps the texture perfect. For an immune-boosting version, add fresh ginger during the sauté step.
Nutrition
Calories: 310kcalCarbohydrates: 24gProtein: 32gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 4200IUVitamin C: 8mgCalcium: 50mgIron: 2.5mg
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