During cold and flu season it’s always a good idea to make a large batch of chicken soup to freeze so that you’re prepared. Who wants to cook when you’re already sick. This flavorful gluten free roasted chicken soup will provide ten good-sized bowls of warm, comforting, wellness in your time of need. Add rice or the suggest brands of pasta.
This recipe is available to everyone.
Roasted Chicken Soup with Rice or Gluten Free Pasta
For added flavor, roasted chicken is added to this gluten free chicken soup. The soup is extra-flavorful and the recipe includes ways of avoiding mushy pasta, if using.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 servings (approx.)
Ingredients
- 2 tablespoons neutral-flavored oil avocado
- 3 cups chopped yellow onion
- 3 cups 1/4-inch thick sliced baby carrots, roughly chopped
- 3 cups small diced celery
- 3 large garlic cloves finely grated or minced
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 12 cups reduced-sodium chicken broth
- 1 pound roasted chicken breast torn into pieces (up to 1-1/2 pounds)
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper or to taste
- 4 cups cooked rice or gluten free noodles See above link for Egg Noodles Recipe or Jovial gluten-free pasta (or corn-based pasta if intolerant to rice)
Instructions
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If you do not have roasted or rotisserie chicken on hand, cut chicken breasts in chunks (into about 6 pieces per breast). Preheat a 7-quart Dutch oven or similar pot over medium-high heat. Add just enough oil to coat the bottom of the pot. Add the chicken breast pieces and fry about 10 minutes total on all sides or until nicely golden brown, which adds flavor. If much liquid escapes from the chicken, leave it on medium-high until it all evaporates. Then, lower as needed to prevent sticking and burning. The liquid prevents browning. Remove the chicken pieces and set aside to cool.
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Pour in more oil and swirl around to coat the bottom of the pot. Lower heat and add the onion, carrots, and celery and sauté until tender, 10 minutes.
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Add the seasonings (parsley, oregano, thyme, poultry seasoning, salt and some pepper. Stir and sauté an additional 5 minutes. The longer you sauté, the more flavor the soup develops.
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Add the broth and stir.
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Tear the chicken into smaller pieces and add to the soup. Simmer for 30 – 45 minutes or until the vegetables are tender and the soup is flavorful. Season with additional salt and pepper as desired.
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Add 4 cups of cooked rice and cook just long enough to heat the rice. If you choose to add pasta but you’re not making the homemade pasta recipe, to avoid soggy noodles, cook them separately and store leftovers in a separate container. Then, combine and reheat them together when you serve the soup.
I made this soup yesterday. I reduced it by 2/3 so as to only use 4 cups of broth. I used all the meat from a rotisserie chicken and I used rice (not pasta). I didn’t have poultry seasoning, so I added 1/4 tsp each of marjoram, ground sage, ground thyme, rosemary, parsley, and celery seed (which is more seasoning than called for in the original recipe…but it was delicious!). The only other change I made was to use full-sized carrots and I sliced the carrots and celery, rather than chop them. Very good soup, Carla! Thanks!
I made this soup and it is delicious! I froze a little like you suggested in case of sickness. I froze in 1 cup amounts and found that it needs to be in larger amounts for the family. I will make again. My son said, “This is a keeper”.