Though gluten free chicken noodle soup may be made with your favorite ready-made pasta, I chose to use my new homemade gluten free egg noodles (tastes more like pasta) in this recipe. Whether you’re down for the count due to a winter cold, or you just wish to warm up a bit, this soup has a ample flavor, and you’ll love the texture of the noodles. There are a couple of things that prompted this recipe creation. The texture of the noodles reminds me of Campbell’s Chicken Noodle Soup, which caused my cravings. The second thing, was that I need a gluten free chicken soup recipe to link to in my upcoming gluten free matzo ball soup recipe. Soup is great just about any time: winter, spring and fall. I hope you enjoy it!
Gluten Free Chicken Noodle Soup
A classic gluten free chicken noodle soup my easy homemade gluten free egg noodles or your favorite pasta. The egg noodles will hold up very well, even in a soup!
- 1 Tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 2 whole chicken breasts with bone
- 4 cups low-sodium gluten-free chicken broth
- 2 cups water (or to liking)
- 1 teaspoon minced fresh flat leaf parsley (optional)
- 1/8 teaspoon ground thyme (or 1/2 teaspoon dried) (or 1 1/2 teaspoons fresh)
- 1 bay leaf
- Salt and pepper, to taste
- 1 recipe Gluten Free Egg Noodles (or pasta of choice: Trader Joe's brown rice pasta, Jovial, Tinkyada, Heartland)
- Green onion, sliced (or flat leaf parsley, chopped), for garnish
- In a large pot, preheat with oil; add onions, carrots, and celery; cook until onions are translucent, stirring often.
- Add chicken, broth, water (enough to cover by an inch or 2), thyme and if using, parsley; bring to a boil; reduce the heat to low; cook until chicken is tender, about 1 hour 45 minutes.
- Using tongs or a long fork, remove chicken; set aside to cool a bit; remove chicken from bone; and tear chicken into bite size pieces.
- Remove bay leaf from stock; bring to a boil to thicken; add chicken pieces; and stir.
- Add cooked pasta to each bowl; ladle soup over pasta; garnish as desired; and serve.
You can use any chicken in this recipe, however, dark meat provides more flavor, as does the use of chicken with bones. I prefer to use chicken breasts, as they are lower in fat and calories.
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