Gluten Free Chicken Noodle Soup
Chicken | Courses | Gluten Free | Recipes | Soup
This gluten free chicken noodle soup has all of those comforting and delicious flavors that you love. It is proof that with a few simple ingredients, you can make something spectacular. Flavorful broth, aromatic vegetables, tender chicken and comforting noodles to bring it all together. You will love having this recipe in your back pocket.
What You Need:
- Broth – I use chicken bone broth for the best boost of flavor and nutrients.
- Shredded Chicken – I use my baked chicken thighs or leftover roast chicken for this soup. You get so much flavor this way. You can use also use a store-bought rotisserie chicken as a short cut.
- Vegetables – carrots, onion, celery and garlic are the base of this soup
- Gluten Free Noodles – my all-time favorite gluten free noodles to use (the ones pictured) are from Jovial. We love the egg tagliatelle for a more traditional version. I recommend sticking to a brown rice pasta and not a lentil or chickpea based noodle. Those tend to fall apart quickly in the broth.
- Herbs – we love to add fresh dill to our chicken noodle soup, but you can use your favorite. Fresh parsley and thyme are also great options.
I’ve been making this soup for my family for many years, and they love it every time I serve it. Chicken noodle soup truly has the ability to warm you straight to your soul. When we learned that my daughter had to be gluten free, it was so important to me to still be able to make her favorite dishes. This recipe is one we go back to, time and time again.
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Gluten Free Chicken Noodle Soup
This gluten free chicken noodle soup has all of those comforting flavors that you love. Flavorful broth, aromatic vegetables, tender chicken and comforting noodles to bring it all together.
Ingredients
- 1 Tbls Ghee or olive oil
- 4 Carrots peeled and cut into rounds
- 2 stalks Celery diced
- 1 Yellow Onion diced
- 4 cloves Garlic minced
- 1/2 tsp Salt
- 1/4 tsp Fresh Cracked Pepper
- 2 cups Shredded Chicken
- 6-8 cups Chicken Broth
- 9 oz Gluten Free Egg Tagliatelle broken into smaller pieces, or preferred GF noodles
- 2 Tbls Fresh Dill or parsley, chopped
Instructions
- Heat the ghee (or oil) in a dutch oven (or soup pot) over medium/low heat on the stovetop
- Add in the carrots, onion and celery. Saute for 5 minutes (stirring occasionally) so the veggies can start to soften (we don't need them to brown for this recipe)Add in the garlic, salt and pepper and saute another minute, the garlic will become fragrant
- Pour the broth over the vegetables and turn heat to medium/highLet come to a gentle boilAdd the noodles in and cook according to the package (stir gently, if needed, to keep the noodles from sticking together)Just before the noodles are finished cooking, stir in the shredded chicken to warm through
- Remove from heat and season to taste Garnish with fresh dill or parsley and enjoy!
Notes
Gluten Free Noodles – I recommend a heartier brown rice based noodle for this recipe. They hold up well in the soup. Lentil or chickpea pastas will tend to break apart and soften too much. If you aren’t gluten free, use any egg noodle of choice.
Storing Soup – If you are not eating this soup right away, store the noodles separately and then eating together when serving. The noodles will bloat and soften too much if stored in the broth
Shredded Chicken – I love to use leftovers of my roasted chicken or baked chicken thighs for this recipe (so much added flavor). A rotisserie chicken is also a great option
Broth – Bone broth is my preferred broth for the added nutrients and flavor, but it will make for a darker (cloudier broth). You can use your preferred stock or broth for this recipe
Nutrition
Calories: 283kcalCarbohydrates: 38gProtein: 17gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 865mgPotassium: 432mgFiber: 2gSugar: 3gVitamin A: 6876IUVitamin C: 16mgCalcium: 42mgIron: 2mg
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