Description
This Gluten-Free Chicken Noodle Soup is a warm, hearty, and nourishing meal perfect for chilly days. Made with tender chicken, fresh vegetables, and gluten-free pasta, this comforting soup is easy to prepare, full of flavor, and great for meal prep. Enjoy a classic bowl of homemade soup without gluten!
Ingredients
- 2 tablespoons olive oil
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon minced garlic
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons onion powder
- ½ teaspoon dried thyme
- 8 cups gluten-free chicken broth
- 12 ounces gluten-free pasta (rotini or egg noodles)
- 1 tablespoon lemon juice (optional)
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced carrots and celery; cook for 5 minutes until softened.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Cook Chicken: Add diced chicken, onion powder, and thyme. Cook, stirring occasionally, until the chicken is no longer pink (about 10 minutes).
- Add Broth: Pour in gluten-free chicken broth and bring to a boil.
- Cook Pasta: Add gluten-free pasta and cook for 10 minutes, or until tender. Reduce heat to low.
- Season & Serve: Remove from heat, stir in lemon juice (if using), and season with salt and pepper. Let cool for 5-10 minutes before serving.
Notes
- Creamy Version: Swap some broth for milk or dairy-free alternatives like almond or coconut milk.
- Extra Veggies: Add peas, corn, green beans, or spinach for added nutrition.
- Herb Enhancements: Stir in fresh parsley or dill just before serving for extra freshness.
- Prevent Mushy Pasta: Cook pasta separately and add to servings just before eating.
