Description
A comforting and classic gluten-free chicken noodle soup perfect for a chilly day.
Ingredients
Scale
- 2 tbsps olive oil
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 tbsp minced garlic (or 1 tsp garlic powder)
- 2 boneless skinless chicken breasts, diced
- 2 tbsps onion powder
- 1/2 tsp dried thyme
- 8 cups gluten-free chicken broth
- 1 12 ounce box gluten-free pasta
- 1 tbsp lemon juice (optional)
- Salt and pepper, to taste
Instructions
- Add the olive oil to a large stockpot or Dutch oven over medium heat. Add the diced carrots and celery, stirring occasionally, until tender, about 5 minutes.
- Stir in the minced garlic and cook about 1 minute.
- Add the diced chicken pieces, onion powder, and dried thyme to the pot and cook for 10 minutes, stirring occasionally.
- Pour in gluten-free chicken broth and bring to a boil, stirring occasionally.
- Add the gluten-free pasta and reduce heat to a low boil for 10 minutes.
- Remove from heat; stir in the lemon juice.
- Season with salt and pepper, to taste.
- Allow the soup to cool for 5 to 10 minutes. Enjoy!
Notes
- Chop carrots and celery at least 1/4 inch thick to prevent them from becoming mushy.
- Add more broth if you prefer a soupier consistency.
- For al dente noodles, cook them separately and add them to the soup after cooking.
- Ensure your broth is gluten-free by checking the label.
- Cut the recipe in half if you don’t want leftovers.
- For a creamy soup, substitute some broth with milk or dairy-free milk.
- Chicken noodle soup can be made ahead of time. Add extra broth when reheating as the pasta absorbs liquid.
- For freezing, omit the noodles and add freshly cooked noodles when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 167 kcal
- Sugar: 1 g
- Sodium: 629 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.003 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 15 mg