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Gluten Free Chicken Noodle Soup

Gluten-Free Chicken Noodle Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into thin rounds
  • 3 celery stalks, sliced
  • 4 garlic cloves, minced
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • 6 oz gluten-free noodles
  • Fresh parsley, chopped

Method
 

  1. Heat the olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened, about 5 minutes.
  2. Add garlic and cook 1 minute, then pour in broth, thyme, bay leaf, salt, and pepper. Bring to a boil, lower to a simmer, and add chicken. Cover and cook 15 to 20 minutes until chicken is cooked through.
  3. Meanwhile, cook the gluten-free noodles in a separate pot of salted boiling water according to package directions. Drain and set aside.
  4. Remove chicken to a cutting board and let cool 2 minutes. Shred with two forks and return to the pot, discarding the bay leaf.
  5. Stir in the cooked noodles, taste and adjust seasoning, then ladle into bowls and top with fresh parsley. Serve hot.

Notes

If you plan to have leftovers, store the noodles separately from the soup. The pasta will keep its texture much better that way and you can reheat the broth and chicken without the noodles turning to mush. The broth also tastes deeper the next day, so it is a great make-ahead meal.