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.
Course Main Course
Keyword easy, gluten free, healthy, soup
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
1TblsGheeor olive oil
4Carrotspeeled and cut into rounds
1/4tspFresh Cracked Pepper
9ozGluten Free Egg Tagliatelle broken into smaller pieces, or preferred GF noodles
2TblsFresh Dillor parsley, chopped
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!
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 brothShredded 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 optionBroth - 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