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Gluten-Free Chicken Noodle Soup

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Gluten-Free Chicken Noodle Soup is a cozy, nourishing classic featuring tender chicken, vegetables, and gluten-free noodles simmered in a savory broth. Perfect for chilly nights or when you’re feeling under the weather, this easy soup offers comfort without the gluten.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 2 cups cooked shredded chicken (rotisserie works well)
  • 6 cups gluten-free chicken broth
  • 1 bay leaf
  • 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
  • Salt and pepper, to taste
  • 8 ounces gluten-free pasta (brown rice or corn-based)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1 tablespoon lemon juice (optional, for brightness)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until slightly softened, about 5 minutes.
  2. Add shredded chicken, chicken broth, bay leaf, thyme, salt, and pepper.
  3. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to develop flavor.
  4. Meanwhile, cook gluten-free pasta in a separate pot until al dente. Drain and rinse with cold water.
  5. Remove bay leaf from soup and stir in cooked pasta just before serving to avoid sogginess.
  6. Adjust seasoning with additional salt, pepper, or lemon juice as needed.
  7. Garnish with fresh parsley and serve warm.

Notes

  • Cook pasta separately to avoid it turning mushy in the soup.
  • Add spinach or kale for extra greens and nutrients.
  • Use zucchini noodles for a low-carb option.
  • For a richer broth, simmer chicken bones before straining.
  • Store soup and noodles separately to maintain texture when reheating.

Nutrition

Find it online: https://cookedbymaya.com/gluten-free-chicken-noodle-soup/