Gluten Free Chicken Noodle Soup
A warm, comforting gluten-free chicken noodle soup packed with nutrients from fresh vegetables and a good source of protein from chicken, perfect for chilly evenings or when feeling under the weather.
Ingredients
For the Soup Base
- 2 tablespoons olive oil For sautéing the vegetables
- 2 ribs celery, diced
- 3 large carrots, peeled and sliced or diced
- ½ cup diced white onion
- 2 teaspoons minced garlic
- 8-10 cups low sodium chicken broth Adjust based on preference
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chicken bouillon
- ⅛ teaspoon dried rosemary
- ¼ teaspoon dried oregano
For the Protein and Pasta
- 3 cups shredded rotisserie chicken Can substitute with other cooked chicken
- 10 ounces gluten-free pasta Cook according to package instructions
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add diced celery, carrots, and onion. Sauté the vegetables for about 5 minutes until they soften.
Cooking the Soup
- Once the vegetables are soft, stir in the minced garlic and sauté for another minute.
- Add the low sodium chicken broth along with salt, black pepper, chicken bouillon, rosemary, and oregano.
- Increase the heat and bring the soup to a boil. Once boiling, reduce to a simmer and let it cook for about 15-20 minutes.
- Stir in the shredded chicken and gluten-free pasta. Cook according to the pasta package instructions, generally around 10-12 minutes, until the pasta is tender.
- Taste the soup and adjust any seasonings if needed.
Notes
Serve hot garnished with fresh herbs like parsley or thyme. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
