Gluten Free Chicken Noodle Soup
This hearty gluten-free chicken soup is the perfect comfort food for any season. Packed with fresh vegetables like celery, carrots, and onion, and seasoned with thyme, salt, and pepper, it’s a flavorful and satisfying dish.
Servings: 6
Calories: 227kcal
Ingredients
- 2 tablespoons olive oil
- 3 ribs celery diced
- 1 yellow onion diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 6 cups gluten free bone broth
- 1 bay leaf
- 1 pound chicken breasts
- 1 1/2 cup red lentil noodles or another gluten free pasta
- 1/2 lemon
Instructions
- Saute the vegetables. Add the olive oil to a hot pan. Add the onions, celery, carrots, salt, pepper, and thyme. Cook until the onions are translucent, about 4 minutes.
- Add the broth and chicken. Add the bone broth and bay leaf. Bring the soup to a boil then reduce the heat to a simmer. Add the chicken breasts. Cover and cook for 15-20 minute or until the internal temperature of the chicken is 165°F.
- Shred the chicken and cook the noodles. Carefully remove the chicken and shred when it's cooled a bit. Add the noodles and the juice of 1/2 lemon then cook another 8-10 minutes or until the noodles are cooked through. Stir the chicken back into the soup.
- Serve. Remove the bay leaf and serve hot.
Video
Notes
Shortcuts:
- Use rotisserie chicken instead of fresh, raw chicken. Save time by simply shredding the pre-cooked chicken.
- Opt for pre-chopped vegetables instead of dicing at home.
- Use store-bought broth that is gluten-free instead of making a homemade batch.
- Choose a smaller shaped pasta to speed up the cooking time.
Nutrition
Calories: 227kcal | Carbohydrates: 13g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 583mg | Potassium: 544mg | Fiber: 5g | Sugar: 2g | Vitamin A: 137IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg