Gluten Free Chicken Noodle Soup
Say goodbye to canned- this gluten free chicken noodle soup is perfect when you're feeling under the weather or simply having a lazy Saturday!
Prep:
10
minutes
Cook:
35
minutes
TOtal:
45
minutes
Ingredients
- 2 Tbsp. butter or olive oil
- 1 lb. carrots, peeled & diced
- 1/2 lb. celery hearts, diced (about 6-8 stalks)
- Salt and pepper
- 2 qts. low-sodium chicken broth
- 1 chicken bouillon cube
- 16 - 24 oz. cooked chicken, diced or shredded
- 2 bay leaves
- 1/2 tsp. dried thyme
- 8 - 9 oz. gluten free noodles (I used a frozen cauliflower variety)
Instructions
- In a large pot, heat the butter/oil over medium heat. Add the carrots and celery and sauté for 7-8 minutes. Season with salt and pepper. Next, add the chicken broth, bouillon cube, chicken, bay leaves, and thyme. Cover and allow to cook for 20-30 minutes.
- Turn off the heat, remove the bay leaves, and stir in the noodles. (Note: if using dry noodles, you will need to cook separately before adding to the soup. If you try to cook the noodles in the soup, you will lose a lot of the broth.) Let noodles sit in the warm broth for a few minutes to cook.
- Ladle into bowls and enjoy!