Gluten Free Chicken Noodle Soup
Learn 8 easy ways to elevate the flavor of gluten free chicken noodle soup and create the coziest meal ever.
Equipment
- Stockpot or Dutch Oven For even cooking and blending flavors.
- Colander or Strainer Drains gluten-free noodles effectively.
- Sharp Knife and Cutting Board For chopping vegetables and shredding chicken.
- Vegetable Peeler Peels carrots and root vegetables smoothly.
- Measuring cups and spoons Ensures accurate ingredient measurements.
- Kitchen Scale (Optional) For precise portions of chicken or noodles.
- Ladle Easily portions soup into bowls.
- Soup Bowls and Spoons Perfect for serving and enjoying the dish.
- Immersion Blender (Optional) For a creamier texture if desired.
- Herb Scissors Quickly chop fresh herbs for garnish.
Ingredients
- 2 cups Gluten free noodles The heart of the dish, providing comforting texture.
- 2 cups Cooked chicken (shredded) Protein-rich and tender for a hearty bite.
- 6 cups Chicken broth The flavorful base for the soup.
- 2 Carrots (sliced) Add sweetness and vibrant color.
- 2 Celery stalks (diced) Brings crunch and freshness.
- 1 Onion (diced) Enhances the soup’s savory flavor.
- 3 Garlic clove (minced) Adds depth and aroma.
- 2 tablespoons Olive oil Used to sauté the aromatics.
- 2 tablespoons Fresh parsley (chopped) Adds a fresh, herby finish.
- 2 Bay leaves Infuses subtle herbal undertones.
- 1 teaspoon Dried thyme Brings an earthy, comforting flavor.
- Salt (To taste) Enhances all the flavors.
- Black pepper (To taste) Adds warmth and a hint of spice.
Instructions
Step 1: Prepare the Ingredients
- Wash and chop the carrots, celery, and onion into bite-sized pieces.
- Mince the garlic cloves.
- Shred the cooked chicken into manageable pieces.
Step 2: Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large stockpot or Dutch oven over medium heat.
- Add the diced onions, garlic, carrots, and celery. Cook the vegetables for 5–7 minutes, stirring occasionally, until they are tender and aromatic.
Step 3: Add the Broth and Herbs
- Add 6 cups of chicken broth and mix well to combine.
- Add the bay leaves and dried thyme, then season with salt and black pepper to taste.
- Increase the heat and bring the soup to a gentle boil.
Step 4: Simmer the Soup
- Lower the heat to a simmer and let it cook gently for 15–20 minutes. This allows the flavors to meld and the vegetables to cook fully.
Step 5: Cook the Noodles
- Meanwhile, prepare the gluten-free noodles separately according to the directions on the package. Drain and set aside.
Step 6: Add the Chicken and Noodles
- Add the shredded chicken to the pot and let it warm through for 5 minutes.
- Stir in the cooked noodles, mixing gently to avoid breaking them.
Step 7: Final Touches
- Taste the soup and season with additional salt and pepper, as needed, to enhance the flavor.
- Remove the bay leaves and discard.
Step 8: Serve and Enjoy
- Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and flavor.
