Gluten-Free Chicken Noodle Soup
A comforting and hearty gluten-free chicken noodle soup made with fresh vegetables, tender chicken, and gluten-free pasta, perfect for a wholesome meal.
Ingredients
Main ingredients
- 1 tablespoon butter or olive oil
- 1 medium onion (diced) (about 1.5 cups)
- 2-3 carrots peeled and diced (about 1 cup)
- 2-3 stalks celery (diced) (about 1 cup)
- 2-3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2-3 cups diced or shredded cooked chicken (about 12 oz.)
- 6 cups chicken broth (preferably bone broth)
- 1.5 cups dry gluten-free pasta noodles (brown rice spirals or spaghetti)
- 1-2 Tablespoons fresh parsley (minced)
- 1 Tablespoon fresh dill (minced, optional)
Instructions
- Bring a small pot of water to a boil for the pasta.
- Sauté the onion, celery, and carrots in butter or oil for 5-7 minutes until softened.
- Add garlic, salt, and pepper; cook 1 minute until fragrant. Add chicken and broth, then bay leaf. Simmer 15-30 minutes.
- Cook pasta in boiling water until just under al dente, drain, and set aside.
- Add cooked pasta and herbs to the soup, remove bay leaves, and season to taste. Serve warm.
Notes
For extra flavor, squeeze fresh lemon juice before serving.