Gluten-Free Comforting Chicken Noodle Soup
Warm your heart and nourish your soul with this **Gluten-Free Comforting Chicken Noodle Soup**, a wholesome take on a classic favorite. Perfect for chilly evenings or when you need a cozy pick-me-up, this recipe features tender shredded chicken, vibrant vegetables, and perfectly cooked gluten-free egg noodles swimming in a fragrant, herb-infused broth. With just 15 minutes of prep and a total cook time of under 45 minutes, it’s a quick yet gratifying meal that serves up to six. The addition of fresh parsley adds a final touch of brightness to every hearty bowl, making it ideal for gluten-sensitive eaters who crave traditional comfort food. Whether you’re soothing a cold or simply craving a nourishing dish, this recipe delivers satisfying flavor and feel-good warmth every time!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound chicken breast, boneless and skinless
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 teaspoon parsley, dried
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 8 ounces gluten-free egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil over medium heat in a large pot.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Stir in the sliced carrots and celery, cooking for an additional 4-5 minutes until vegetables start to soften.
Add minced garlic and cook for about 1 minute until fragrant.
Place the chicken breast in the pot and pour in the chicken broth. Add the bay leaf, thyme, dried parsley, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer for 20 minutes or until the chicken is cooked thoroughly.
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces.
Return the shredded chicken to the pot and bring the soup back to a gentle simmer.
Add the gluten-free noodles to the soup and cook following the package instructions, usually about 8-10 minutes, until noodles are tender.
Discard the bay leaf. Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the soup hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 7331 mg | 319% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 20.4 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3892 mg | 83% | |
*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.
