Gluten-Free Chicken Noodle Soup
This gluten-free chicken noodle soup is the ultimate comfort food, made to warm your soul and nourish your body.
Ingredients
- 2 tablespoons olive oil
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 1 tablespoon minced garlic or 1 teaspoon garlic powder
- 2 boneless skinless chicken breasts, diced
- 2 tablespoons onion powder
- 1/2 teaspoon dried thyme
- 8 cups gluten-free chicken broth we love Orrington Farms Chicken Flavored Broth Base
- 1 12- ounce box gluten-free pasta Barilla gluten-free Rotini works great here
- 1 tablespoon lemon juice optional but adds a lovely brightness
- Salt and pepper to taste
Instructions
Sauté the Vegetables
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced carrots and celery, stirring occasionally, and cook for about 5 minutes until tender.
Add Garlic and Seasonings
- Stir in the minced garlic and cook for about 1 minute until fragrant. Add the diced chicken, onion powder, and dried thyme, stirring to coat the chicken in the spices. Cook for 10 minutes, stirring occasionally, until the chicken is lightly browned.
Simmer the Broth
- Pour in the gluten-free chicken broth, stirring to combine all the ingredients. Bring the soup to a boil, then reduce the heat to a simmer.
Cook the Pasta
- Add the gluten-free pasta to the pot and cook at a low boil for about 10 minutes, or until the pasta is tender.
Finish with Lemon and Seasoning
- Remove the soup from the heat and stir in the optional lemon juice for a burst of brightness. Season with salt and pepper to taste.
Let Cool and Serve
- Allow the soup to cool for 5–10 minutes before serving. Ladle into bowls and enjoy!
Notes
Simply Nourished Life’s Cooking Tips
Chop Veggies Thick: Cut carrots and celery about 1/4-inch thick to prevent them from getting mushy during cooking.
Control Saltiness: Always taste your broth before adding extra salt since packaged broths can vary in sodium content.
Cook Pasta Separately for Leftovers: If you plan to save the soup for later, cook the pasta separately and add it to individual bowls just before serving to avoid mushy noodles.
Variations, Leftovers & Storage
Here are a few ways to make this recipe even more versatile:
Ingredient Swaps: For a creamy version, replace some of the broth with unsweetened almond or coconut milk for a dairy-free twist.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup has thickened.
Freezing Tips: Make the soup without the noodles if freezing. Store in freezer-safe containers for up to 3 months. When ready to serve, defrost, reheat, and add freshly cooked noodles.
Nutrition Facts
Here’s the estimated nutrition per serving (based on six servings):
Calories: 167
Protein: 8g
Carbohydrates: 25g
Fat: 4g
Fiber: 1g
Sodium: 629mg
Vitamin A: 1712 IU