Gluten-Free Chicken Noodle Soup
Cozy up with this gluten-free chicken noodle soup featuring tender chicken, fresh veggies, and hearty noodles in a savory broth. Simple, wholesome, and perfect for any day!
Ingredients
- 2 cups cooked chicken shredded or diced
- 6 cups gluten-free chicken broth
- 2 cups gluten-free noodles adjust based on your preference
- 2 medium carrots sliced into rounds
- 2 celery stalks chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil or butter for sautéing
- 1 tsp fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley for a vibrant garnish
- Optional: 1 tbsp lemon juice to brighten the flavor
Instructions
Prepare the Chicken:
- If using raw chicken, place it in a pot with 2 cups of water or chicken broth.
- Simmer for about 15-20 minutes until cooked through.
- Shred or dice the chicken and set aside.Skip cooking the chicken if you're using pre-cooked meat—this will save time!
Sauté the Vegetables:
- Heat 1 tablespoon of olive oil or butter in a large soup pot over medium heat.
- Add diced onions, carrots, and celery.
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
Build the Soup Base:
- Pour in the gluten-free chicken broth (about 6 cups).
- Add thyme, bay leaf, salt, and pepper. Stir to combine.
- Bring the soup mixture to a gentle boil, allowing the flavors to blend.
Cook the Noodles:
- Add the gluten-free noodles to the boiling broth.
- Reduce the heat to a simmer and cook according to the noodle package instructions (usually 8-10 minutes).
- Stir occasionally to prevent sticking.
Add the Chicken:
- Once the noodles are tender, stir in the cooked chicken. Let the soup simmer for about 5 minutes to let all the flavors combine.
Taste and Adjust:
- Taste the soup and make adjustments to the seasonings if needed.
- Add a pinch more salt, pepper, or a squeeze of lemon juice for an extra burst of flavor.
- Garnish and Serve:
- Remove the bay leaf.
- Ladle the hot soup into bowls and finish with a sprinkle of freshly chopped parsley.
- Serve hot with a side of gluten-free bread or a light salad.
Video
Notes
- Invest in the Base: Great soup starts with great broth. Homemade chicken broth adds a depth of flavor that’s hard to beat, but a high-quality store-bought option works beautifully too. Trust me, it makes all the difference!
- Mind the Noodles: Gluten-free noodles can be temperamental. To keep them from getting soggy, cook them separately and mix them into the soup just before serving. This little step ensures they stay perfectly al dente.
- Customize It Your Way: I love how versatile this soup is. Feel free to toss in your favorite veggies like zucchini or kale for a nutritious twist. You can even swap the chicken for tofu or chickpeas to make it vegetarian.
- Storage Secrets: Planning for leftovers? Let the soup cool before refrigerating and keep the noodles and broth stored separately. This way, your reheated soup will taste just as fresh as day one!
- Add a Finishing Touch: A squeeze of lemon or a sprinkle of fresh herbs like dill or parsley adds a burst of brightness to every bowl. It’s a little trick I always use to impress guests!