Gluten-Free Classic Chicken Noodle Soup
Warm, hearty, and utterly comforting, this Gluten-Free Classic Chicken Noodle Soup reinvents the timeless favorite to suit gluten-free diets without compromising on flavor. Featuring tender shredded chicken, gluten-free egg noodles, and a medley of nourishing vegetables like carrots, celery, and onion, this recipe is the ultimate cure for a chilly day or a soothing option when you're feeling under the weather. The rich, aromatic broth is infused with garlic, thyme, and parsley, ensuring every spoonful is deeply flavorful and satisfying. Perfect for meal prepping or feeding a family, this 6-serving soup comes together in under an hour, making it a quick yet wholesome dish. Whether you're gluten intolerant or simply seeking a healthier twist on a classic, this soup is sure to become a go-to comfort food in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 bay leaf
- 0.5 teaspoon thyme, dried
- 0.5 teaspoon parsley, dried
- 8 ounces gluten-free egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium-high heat.
Season the chicken breasts with half of the salt and pepper. Add them to the pot and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
In the same pot, add carrots, celery, and onion. Cook until the vegetables start to soften, about 5 minutes.
Add garlic and cook for another 1 minute, stirring constantly.
Pour in the chicken broth and return the chicken breasts to the pot.
Add the bay leaf, thyme, parsley, and the remaining salt and pepper to the soup.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it with two forks. Discard the bay leaf from the soup.
Add the gluten-free egg noodles to the soup and cook until they are tender, about 8-10 minutes.
Return the shredded chicken to the pot and stir in the fresh parsley. Heat the soup for a few more minutes until the chicken is warmed through.
Serve hot and enjoy your gluten-free classic chicken noodle soup!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 27.1 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
