A comforting and flavorful gluten-free take on the classic chicken noodle soup, perfect for a chilly day.
Author:David Stein
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 medium yellow onion, chopped
2 carrots, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, minced
8 cups gluten-free chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
4 ounces gluten-free egg noodles (or other short gluten-free pasta)
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in gluten-free chicken broth. Stir in dried thyme, rosemary, and bay leaf. Season with salt and black pepper.
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
Return the cooked chicken to the pot. Add gluten-free egg noodles. Increase heat to medium and cook according to package directions, typically 8-10 minutes, until noodles are tender. Be careful not to overcook the noodles.
Remove the bay leaf before serving. Taste and adjust seasonings if needed.
Ladle the hot soup into bowls and garnish with fresh chopped parsley.
Serve immediately.
Notes
Ensure all packaged ingredients, like broth and noodles, are certified gluten-free.
For a richer flavor, you can use chicken thighs.
If you prefer a thicker soup, you can mash some of the cooked carrots against the side of the pot.
Nutrition
Serving Size:1.5 cups
Calories:Approximately 350
Sugar:Approximately 5g
Sodium:Approximately 800mg (can vary based on broth)