Gluten Free Chicken Noodle Soup
This gluten free chicken noodle soup is the perfect choice for fall and winter meals. Loaded with flavor, so easy, and ready in less than an hour, this soup is filled with tender chicken, veggies, and gluten free noodles in a seasoned broth.
Servings: 8
Calories: 346kcal
Ingredients
- 6 chicken thighs
- 2 tablespoon olive oil
- 4 carrots diced
- 4 celery stalks diced
- 1 onion diced
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoon dried thyme
- 1 ½ tablespoon dry parsley
- ½ teaspoon paprika
- ½ tablespoon minced garlic
- 3 bay leaves
- 4 cups chicken broth
- 8 oz gluten free pasta
- 4 cups water
Instructions
- In a large Dutch oven, saute the vegetables in the olive oil over medium-high heat for 1 minute. Then, add the paprika, thyme, salt, pepper, and parsley, and saute for another 5 minutes. Add the garlice and saute for 1 minute.
- Place the chicken thighs on top of the vegetables. Then, add the bay leaves, and pour in the chicken broth, adding more if necessary to submerge the chicken thighs.
- Bring the broth to a boil. Then, reduce the heat to medium, cover with a lid, and simmer for 25 to 30 minutes until the internal temperature of the thighs reaches 165 degrees. Transfer the thighs to a plate.
- Add the water to the pot and bring the soup mixture to a boil. Add the pasta, reduce the heat to medium, and cook for 8 to 15 minutes, depending on your pasta, until al dente.
- Remove the skin, bones, and fat from the chicken and shred it. When the pasta is al dente, remove the bay leaves, add the chicken, and enjoy!
Video
Notes
Tips
- Gluten free noodles can easily get mushy, so be careful to cook them to just al dente.
- Using bone-in, skin-on chicken thighs gives the soup a much deeper, richer chicken flavor.
- Debone and shred your chicken while it's warm. Cool meat won't shred easily.
- To avoid stinging eyes, refrigerate your onion for about 30 minutes before dicing it.
- Add your chicken and broth as soon as your garlic begins to smell fragrant. Don't overcook it, or it will brown and become bitter.
Nutrition
Calories: 346kcal | Carbohydrates: 28g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 1404mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5252IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg
