Gluten-Free Chicken Noodle Soup
This gluten-free chicken noodle soup is full of hearty vegetables, gluten-free egg noodles, and tasty shredded chicken. With just ten minutes of prep and an hour of cooking, this soup is so easy to make and will warm you up in no time!
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Ingredients
- 1 tablespoon olive oil
- 1 cup diced yellow onion - from 1 small onion
- ½ cup sliced carrots - from 2-3 carrots
- ½ cup sliced celery - from 1-2 stalks celery
- 3 cloves garlic - minced
- 1 teaspoon salt - or to taste
- 1/2 tsp dried thyme
- ½ tsp dried oregano
- 3 dried bay leaves
- 8 cups gluten-free chicken stock
- 1.5 lbs boneless skinless chicken thighs or breasts
- 8 oz gluten-free egg noodles - uncooked
- 1/4 cup fresh parsley - chopped
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Instructions
- Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
- Add the diced onion, carrots and celery to the dutch oven. Cook for 5-6 minutes, until the vegetables are softened and the onion is translucent.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Then, add the salt, dried thyme, and dried oregano.
- Pour the chicken stock into the dutch oven and stir until combined.
- Add the dried bay leaves to the pot.
- Place the raw chicken into the dutch oven, making sure they are submerged completely. Bring the soup to a boil and then cover with a lid and let simmer for 20-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165F.
- Remove the cooked chicken from the dutch oven. Shred the chicken with a fork. Place the chicken meat back into the soup.
- Add the dried gluten-free pasta and simmer an additional 6-10 minutes, until the pasta is al dente. The timing may vary depending on the type of noodles you use so start checking at 5 minutes.
- Top with fresh parsley and stir to combine. Remove the dried bay leaves before serving. Serve immediately.
Notes
- If you have celiac disease or need to be gluten-free for other reasons, but sure to double check all of your ingredients to ensure they are gluten-free. Manufacturing practices and ingredients can change from time to time.
- Be sure to use gluten-free chicken stock in this recipe, as some brands add wheat into their broth.
- I used Jovial gluten-free egg noodles in this recipe. You can use your favorite gluten-free pasta in this soup. Gluten-free rotini is another favorite of mine.
- The amount of time needed for cooking the gluten-free pasta will depend on what type and brand of past you choose. Be sure not to overcook the noodles, as they will get mushy. Cook for the amount of time listed on the box of your package of noodles.
- You can use a gluten-free rotisserie chicken or leftover chicken in this recipe if you prefer. Don't add the chicken before simmering the soup. Instead, add it when you mix in the dried noodles.
Nutrition
Calories: 323kcal | Carbohydrates: 32g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 751mg | Potassium: 724mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1580IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg
