Gluten Free Turkey Chicken Noodle Soup
Warm, comforting, and entirely gluten-free, this Turkey Chicken Noodle Soup is the ultimate bowl of hearty goodness! Packed with tender shredded turkey and chicken, gluten-free egg noodles, and a medley of carrots, celery, and onions, this recipe brings classic flavors to your table without sacrificing dietary needs. A fragrant blend of garlic, thyme, and bay leaves infuses the broth, creating a savory base that's both nourishing and delicious. Perfect for cozy weeknight dinners or chilly afternoons, this soup comes together in just under an hour and serves six generously. Garnish with fresh parsley for a pop of color and added freshness. Whether you're gluten-free by choice or necessity, this recipe guarantees a soul-soothing meal you'll want to make again and again!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked turkey, shredded or diced
- 2 cups Cooked chicken, shredded or diced
- 8 ounces Gluten-free egg noodles
- 2 medium Carrots, peeled and diced
- 2 medium Celery stalks, diced
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 8 cups Chicken broth (gluten-free)
- 2 cups Water
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add olive oil and sauté diced onion, carrots, and celery for 5 minutes, or until the vegetables are softened.
Stir in minced garlic and cook for 1 more minute, until fragrant.
Add the chicken broth, water, bay leaves, dried thyme, salt, and black pepper to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the shredded turkey and chicken. Cover the pot and let it simmer for 15 minutes to let the flavors meld together.
While the soup is simmering, cook the gluten-free noodles according to the package instructions in a separate pot. Drain and set aside when done.
After simmering, remove the bay leaves from the soup and discard.
Add the cooked gluten-free noodles to the soup pot and stir to combine. Adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 916 mg | 305% | |
| Sodium | 10125 mg | 440% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.6 g | ||
| Protein | 319.7 g | 639% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4090 mg | 87% | |
*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.
