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Gluten Free Chicken Noodle Soup

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!

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Gluten Free Chicken Noodle Soup

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Yield: Makes 6 to 7 servings.

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!

Ingredients:

  • 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

Instructions:

  1. In a large pot, preheat with oil; add onions, carrots, and celery; cook until onions are translucent, stirring often.
  2. 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.
  3. 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.
  4. Remove bay leaf from stock; bring to a boil to thicken; add chicken pieces; and stir.
  5. Add cooked pasta to each bowl; ladle soup over pasta; garnish as desired; and serve.

Tips

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.

Please vote in the Best of the Gluten Free Awards; and please keep Carla’s Gluten Free Recipe Box in mind in the Best Gluten Free Blog category (towards the end of the survey). Visit http://bestofglutenfreeawards.com through March 31, 2013.

4 Replies to “Gluten Free Chicken Noodle Soup”

    1. Jodi,

      When I make chicken noodle soup or any soup that calls for rice or pasta, I just make the pasta or rice separately and add it to each bowl, in the amount desired, and then add the soup. It’s really a matter of preference. If you add it to the soup, it tends to get too soggy, though someone mentioned that this gluten-free pasta recipe holds up well even when reheated. As stated in the recipe, one full recipe of the noodles is enough to make this soup which makes 6 – 7 servings. I hope this helps.

      Carla

  1. I made the chicken noodle soup tonight. It was fabulous! Best gf chicken noodle soup I’ve had since going gluten free 9 years ago.

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