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gluten free chicken noodle soup

gluten free chicken noodle soup
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This gluten-free chicken noodle soup is a timeless ritual, a spoonful of comfort, and a promise of warmth. Perfected to capture all the traditional comfort without any gluten, it's brimming with tender chicken, vibrant vegetables, and perfectly chewy gluten-free noodles. Designed for ease, nourishment, and catering to gluten sensitivities, this homemade soup is a cherished staple for busy families, offering a healthy and delicious meal that's a true 'hug in a bowl'.

Ingredients

Scale

1.5 lbs Boneless, skinless chicken breasts or thighs
2 tbsp Olive oil
1 large Yellow onion, finely chopped
4 medium Carrots, peeled and sliced
4 medium Celery stalks, thinly sliced
4 cloves Garlic, minced
8 cups Chicken broth
1–2 cups Water
1 tsp Dried thyme
0.5 tsp Dried rosemary, crushed
1 Bay leaf
To taste Salt
To taste Black pepper
8 oz Gluten-free egg noodles or pasta
0.25 cup Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Pat chicken dry, season generously with salt and black pepper. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Sear chicken for 3-4 minutes per side until golden-brown. Remove and set aside
  2. Sauté the Aromatics: Reduce heat to medium. Add chopped yellow onion, sliced carrots, and sliced celery to the same pot. Cook, stirring occasionally, for 5-7 minutes until softened. Stir in minced garlic, dried thyme, and crushed dried rosemary. Cook for one more minute until fragrant
  3. Simmer the Soup Base: Pour in 8 cups of gluten-free chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (deglazing). Return the seared chicken to the pot. Add the bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes
  4. Shred the Chicken: Carefully remove the cooked chicken from the pot and place on a cutting board. Shred the chicken into bite-sized pieces using two forks. Discard the bay leaf from the soup
  5. Cook the Noodles: Return the shredded chicken to the pot. Increase heat to medium-high and bring the soup back to a lively simmer. Add your chosen gluten-free noodles. Cook according to package directions (typically 7-10 minutes) until al dente, ensuring not to overcook
  6. Season and Serve: Taste the soup and adjust seasonings with more salt or freshly ground black pepper as needed. Just before serving, stir in the fresh chopped parsley. Ladle hot soup into bowls and enjoy

Notes

For optimal results and to prevent mushy noodles, cook gluten-free noodles separately and add them to individual bowls just before serving, especially if anticipating leftovers.

Invest in the best quality, low-sodium certified gluten-free chicken broth or homemade bone broth for the most flavorful soup base.

To make ahead or for freezing, prepare and store the broth, chicken, and vegetable mixture without the noodles. Cook fresh noodles upon reheating.

For a quicker meal, substitute raw chicken breasts/thighs with pre-cooked rotisserie chicken; simply shred and add it to the soup along with the broth in step 3.

Feel free to diversify your vegetable base by adding chopped zucchini, green beans, frozen peas, or fresh spinach/kale during the last 10 minutes of simmering.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-chicken-noodle-soup/