Gluten Free Chicken Noodle Soup
Gluten-free chicken noodle soup is our go-to comfort food for cold weather months. This soup features an easy, homey chicken broth loaded with herbs and aromatics, juicy chicken thighs, and tender gluten-free noodles.
Servings: 6
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 tsp sea salt
- 1 tsp dried basil
- ½ tsp dried crushed rosemary
- ½ tsp poultry seasoning
- ½ tsp dried parsley
- ½ tsp dried thyme
- ½ tsp dried chives
- ½ tsp cracked black pepper
- 6 c low sodium chicken broth
- 1½ lbs boneless, skinless chicken thighs or breast, trimmed
- 16 oz gluten free egg noodles or small pasta
Instructions
- In a Dutch oven, heat the oil over medium high heat. Once warm, add the garlic, onion, carrots, and celery and saute 7 to 8 minutes, or until the carrots just begin to soften. Season with salt, basil, rosemary, poultry seasoning, parsley, thyme, chives, and black pepper. Cook another 1 minute.
- Add the broth to the pot. Simmer for 10 minutes.
- Place the chicken in the broth, making sure it is fully submerged. Cook 18 to 20 minutes, or until cooked through. Using tongs, carefully remove the chicken and transfer to a bowl. Shred the chicken with two forks and return the shredded chicken to the pot. Simmer another 3-5 minutes.
- While the chicken cooks, bring a separate sauce pot of water to a boil. Add the pasta and cook until al dente according to package directions, about 7 to 8 minutes. Drain and set aside. Alternately, you can add noodles directly to the broth during the last 7 to 8 minutes of the chicken cook time. We cook the noodles separately to avoid soggy, waterlogged noodles.
- Divide the noodles among bowls (if cooking separately) and ladle the soup over the noodles. Garnish with fresh herbs or Parmesan cheese, if desired. Enjoy!