Gluten Free Chicken Noodle Soup
This gluten free chicken noodle soup is the ultimate cozy comfort food. Perfect for chilly days when you need a warm and satisfying bowl.
Equipment
- Dutch oven
Ingredients
- 2 tbsp Olive Oil
- 1 lb Boneless Skinless Chicken Breasts
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 1 medium Yellow Onion, diced
- 3 cloves Garlic, minced
- 8 cups Chicken Broth (gluten free)
- 1 tsp Dried Thyme
- 1 Bay Leaf
- 8 oz Gluten Free Egg Noodles
- 2 tbsp Fresh Parsley, chopped
- Salt and Pepper, to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for about 4 minutes per side until golden brown. Remove the chicken and set it aside on a plate.
- In the same pot, add the diced carrots, celery, and onion. Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and stir for 30 seconds until fragrant.
- Pour in the chicken broth and add the dried thyme and bay leaf. Return the seared chicken breasts to the pot. Bring everything to a boil, then reduce the heat to medium-low, cover, and simmer for 20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- Bring the soup back to a boil and add the gluten free egg noodles. Cook according to the package directions, usually about 7 to 9 minutes, until the noodles are tender.
- Return the shredded chicken to the pot and stir to combine. Remove the bay leaf, then stir in the fresh parsley. Taste and adjust salt and pepper as needed. Serve hot.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 33gProtein: 24gFat: 8g
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