Description
Warm up with this delightful gluten-free chicken noodle soup, brimming with tender chicken, fresh vegetables, and aromatic herbs. Each spoonful offers a cozy embrace that’s perfect for chilly days or when you need a comforting meal. This easy recipe is not only delicious but also adaptable to use whatever veggies you have on hand.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 pound)
- 3 cloves fresh garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 4 cups gluten-free noodles (rice or quinoa-based)
- 6 cups low-sodium chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Chop the carrots and celery into bite-sized pieces and dice the chicken into chunks.
- In a large pot over medium heat, add olive oil and sauté garlic until fragrant (about 30 seconds). Add onions and cook until soft.
- Stir in carrots and celery along with the chicken. Cook for about 5 minutes until the chicken is golden brown.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to simmer.
- Add thyme, bay leaves, salt, and pepper; let it simmer for about 20 minutes.
- During the last 10 minutes of cooking, add gluten-free noodles until they soften.
- Serve hot and enjoy your comforting bowl of soup!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg