Fuzzy sock season is here and that means it’s time to get out the crock pot and make the ultimate in comfort foods, Gluten Free Chicken, Carrot and Celery Soup. With the rich flavors you can only get from slowly simmering a whole chicken and tons of colorful vegetables, this is a hug for the soul that will instantly warm you up and make you feel cozy.
Rather than ordering takeout, pull out the slow cooker for a hearty meal that is as easy to prepare as it’s delicious. From beef stew to pineapple chipotle carnitas, it does it all. This classic chicken noodle soup is swimming with generous chunks of tender chicken, lemony thyme, and delicate veggies. The best part? It only takes minutes to prepare.
Why You’ll Love This Recipe
- Set it and forget it - With just a little prep at the beginning, this easy chicken noodle soup recipe is ideal to assemble in the morning and toss into the crock pot and then go to work. When you get home just cook your noodles, shred your chicken, and voila, dinner is done!
- Fresh Ingredients - Great chicken noodle soup starts with the best chicken. Using a whole chicken not only infuses the broth with an incredible depth of flavor but also adds a boost of minerals and nutrients.
- Customizable - This recipe can easily be adapted to use up vegetables you have on hand or that are your favorite. Feel free to add fresh spinach at the end or include other root vegetables such as parsnips or potatoes.
- Springer Mountain Farms Chicken - This all-natural chicken is free of antibiotics and hormones. In addition, it’s also American Humane Certified. Using a whole chicken gives the best of both dark and white meat, ensures the meat stays tender and juicy, and gives an incredible depth of flavor to the broth.
- Carrots - Besides adding a pop of color, carrots also add a layer of natural sweetness.
- Celery - In addition to adding texture celery also adds pure savory flavor.
- Onion - Gives delicate flavor to the broth.
- Thyme - Fresh thyme adds a lemony, herbaceous note. In addition, it also perfumes the entire soup.
- Bay Leaves - Besides giving the soup that all-day simmered flavor it also adds incredible depth to the broth.
- Seasoning - Salt, black pepper, paprika, and dried parsley enhance all of the natural flavors of the ingredients.
- Cooked Noodles - Use your favorite gluten-free variety as well as your favorite shape.
- Prepare your chicken. Begin by removing the giblets and neck from the cavity of the chicken and rinse it well. Pat your chicken dry.
- Next stuff the cavity of the chicken with a small amount of onion, two sprigs of thyme, carrots, and celery. Use butcher’s twine to tie it together so the stuffing remains contained.
- Add the diced onion, celery, carrots, and water to a crock pot or slow cooker.
- Mix together the salt, pepper, and dried parsley. Season all sides of the chicken with the mixture and place it into the crock pot breast side up.
- Add the remaining thyme to the pot and sprinkle the paprika over the top of the chicken.
- Cover up the crock pot. Allow the gluten-free chicken noodle soup to cook on high for 5-6 hours or on low for 7-8 hours. The chicken should be easily shreddable with a fork.
- Remove the chicken from the crock pot and allow it to cook enough to handle. Remove the skin and discard. Snip off the butcher’s twine and discard the stuffing. Use two forks to shred all of the meat and add it back into the soup.
- Stir in the cooked noodles.
- Serve and enjoy!
- Instead of noodles try adding rice to your soup.
- Give the soup a kick of spice. Add crushed red pepper flakes or diced jalapenos.
- Bring a burst of brightness and add a squeeze of lemon at the end.
- Add other vegetables such as diced potatoes, zucchini, spinach, or frozen peas. Keep in mind cooking time. More delicate vegetables like spinach and peas and be stirred in at the end and warmed through with the shredded chicken.
- Add your favorite herbs. Rosemary would be delicious slow cooked with the chicken while fresh parsley, dill, or tarragon would be a great addition at the end.
Chicken noodle soup is perfect for meal prep and freezer meals. Keep in mind that the noodles will absorb the broth. If you plan on using this for future meals, hold off adding the noodles to the entire pot of soup and instead add to each individual bowl.
Allow the soup to cool completely and then transfer to an airtight container. It will keep for up to five days refrigerated. You can also freeze this soup. Once cool, transfer it to freezer-safe bags. It will keep for up to three months.
To reheat your soup add it to a pot over medium heat and stir occasionally until warmed through. In addition, you can also microwave this until hot.
If you plan on serving this later in the week, don’t add your noodles to the pot of soup. Instead, add your desired amount to each individual bowl. This will prevent the noodles from absorbing excess broth and becoming soggy.
Can I make this recipe on the stovetop?
Yes. The recipe will be the same. Allow the chicken soup to cook on medium heat until the chicken easily shreds, or is 165 ℉ internal.
Can I use regular noodles with this?
Yes. Feel free to use your favorite kind of noodles or pasta in this recipe.
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Chicken, Carrot and Celery Soup
- Remove the giblets and neck from the cavity of the chicken. Rinse well.
- Stuff the cavity of the chicken with a small amount of onion, celery, 2 springs of thyme and carrots then tie with butchers twine.
- To a large crock pot or slow cooker, add the onions, celery, carrots, and water.
- In a small bowl, combine the salt, pepper, and parsley.
- Coat the chicken on all sides with the seasoning.
- Then, place the chicken breast side up into the crock pot.
- Add the remaining thyme and sprinkle the top of the chicken with the paprika.
- Cook on high for 5-6 hours or on low for 7-8 hours.
- When the chicken is done, remove from the crock pot and place on a plate to cool off.
- Once cool, remove the skin, then shred the chicken off of the bones and place the meat back into the crock pot.
- Add cooked noodles and serve!