Gluten-Free Chicken Noodle Soup
This comforting gluten-free chicken noodle soup is a cozy, one-pot meal full of nourishing flavors. Perfect for chilly evenings or anytime you need a bowl of warmth.
Ingredients
- 2 tablespoons olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon minced garlic or 1 teaspoon garlic powder
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons onion powder
- ½ teaspoon dried thyme
- 8 cups gluten-free chicken broth such as Orrington Farms Chicken Flavored Broth Base
- 12 ounces gluten-free rotini pasta such as Barilla gluten-free
- 1 tablespoon lemon juice optional, for brightness
- salt and pepper to taste
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced carrots and celery. Sauté for about 5 minutes, until slightly softened.
- Stir in minced garlic (or garlic powder) and cook for 1 minute until fragrant.
- Add diced chicken breasts, onion powder, and dried thyme. Cook for about 10 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Pour in gluten-free chicken broth and stir. Bring to a gentle boil.
- Add gluten-free pasta and reduce heat to maintain a low boil. Cook for 10 minutes or until pasta is tender.
- Remove soup from heat and stir in lemon juice if using.
- Season with salt and pepper to taste. Let soup rest for 5–10 minutes before serving.
Notes
For best texture, consider cooking the pasta separately if making ahead. You can also use leftover cooked chicken to save time. Add fresh greens like spinach or kale at the end for an extra veggie boost. Store leftovers in the fridge for up to 3 days, or freeze the soup (without pasta) for up to 3 months.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 22gFat: 9gSaturated Fat: 1.5gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 4100IUVitamin C: 6mgCalcium: 30mgIron: 1.2mg
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